S'more Cinnamon Rolls

 Yummy!   Ooey and gooey goodness.  I do like to place a small piece of chocolate on top of the melted marshmallow but it's not a part of the recipe.

S'MORE CINNAMON ROLLS

(makes 18)

Rolls Ingredients:

*1/2 cup very warm water (110-115 degrees)

*1 tablespoon granulated sugar

*1 (.25 ounce) package active dry yeast (2 1/4 teaspoons)

*1/4 cup butter, melted

*1 (3.4 ounce) box instant vanilla pudding

*1 cup very warm milk (110-115 degrees)

*1 large egg, room temperature 

*1/2 teaspoon salt

*4 cups bread flour (all-purpose flour will work too)

Filling Ingredients:

*1/4 cup butter, softened

*1 cup light brown sugar

*1/2 teaspoon ground cinnamon

*1 cup graham cracker crumbs

*2 cups milk chocolate chips 

Topping Ingredients: (or 1 jar of marshmallow fluff)

*1 egg white, room temperature 

*1/4 teaspoon salt

*3/4 cup light corn syrup 

*3/4 cup powdered sugar, sifted

*2 1/4 teaspoons vanilla extract

Roll Directions:

~In a large mixing bowl, 1/2 cup warm water, 1 tablespoon granulated sugar and 2 1/4 teaspoon active dry yeast, mix slightly.

~Allow to proof or bubble (about 10 minutes).

~Add in 1/4 cup melted butter, 1 (3.4 ounce) box instant vanilla pudding mix, 1 cup warm milk, 1 large egg, 1/2 teaspoon salt, and 4 cups bread flour, mix until it starts to come together.

~Using a dough hook (or by hand), knead dough for 6-8 minutes with dough hook or 10-12 minutes by hand, until dough is smooth and elastic.

~Place in a large greased bow and cover with plastic wrap or a clean damp towel.

~Store in a draft free warm area until mixture has doubled in size (about 1 to 1 /12 hours).

~Place dough on a lightly floured surface, cover and allow dough to rest for 10 minutes.

~Roll dough out into a 17x10 inch rectangle

Filling Directions:

~Spread with 1/4 cup softened butter evenly over dough.

~Sprinkle 1 cup brown sugar evenly over top of dough.

~Sprinkle 1/2 teaspoon evenly over top of brown sugar.

~Sprinkle 1 cup graham cracker crumbs evenly over brown sugar.

~Sprinkle 2 cups chocolate chips evenly over to of graham crackers.

~Roll up dough a little tight, beginning with long side.

~Seal edges.

~Slice into 16 equal pieces.

~Grease a couple 9x13 inch baking dishes.

~Place into prepared pans (I like to put 9 in each).

~Cover with plastic wrap or a clean damp towel and allow to rise in a warm draft free area until doubled in size (about 1 hour).

~Preheat oven to 350 degrees.

~Bake for 20-22 minutes or until done.

Topping Directions: (I make this while the rolls are baking).

~In a large mixing bowl, whisk 1 egg white, 1/4 teaspoon salt, and 3/4 cup light corn syrup on high speed until mixture is thick and doubled in volume (about 5 minutes).

~Reduce speed to low, and beat in 3/4 cup powdered sugar until well incorporated.

~Stir in 1/4 teaspoon vanilla extract until just incorporated.

~Spread on warm cinnamon rolls.

~Turn oven to broil.

~Broil cinnamon rolls for 1-2 minutes or until marshmallow cream is a golden brown.  This step is optional).

Mock Krispy Kreme Donuts

 I these best when they are warm, but they are good even when cooled.

MOCK KRISPY KREME DONUTS

(makes 14-16)

Donut Ingredients:

*1 1/2 cups whole milk

*2 1/4 teaspoons active dry yeast

*1/3 cup granulated sugar

*1/2 cup butter, melted and cooled some

*2 large eggs, room temperature

*4 1/4 cups bread flour

*1 teaspoon salt

*vegetable oil for frying

White Glaze Ingredients:

*4 cups powdered sugar

*dash of salt

*1/2 teaspoon vanilla extract

*1/2 cup whole milk

Chocolate Glaze:

*1 1/2 cups powdered sugar

*3 tablespoons unsweetened cocoa 

*1/2 teaspoon vanilla extract

*3-4 tablespoons whole milk

Donut Directions:

~In a small bowl, lightly mix 1 1/2 cups warm milk (about 110-115 degrees), 2 1/4 teaspoon active dry yeast and 1/3 cup granulated sugar.

~Cover with a plate and allow to sit for 5-10 minutes or until it proofs (bubbles up).

~In a large mixing bowl,  stir 4 1/2 cups bread flour, 1 teaspoon salt, 1/2 cup melted butter, and 2 large eggs.

~Stir in yeast mixture until well combined.

~Knead dough until soft and elastic, about 5-8 minutes.

~Grease a large bowl and place dough in it.  

~Cover with plastic wrap or a damp clean tea towel until dough doubles in size (about 60-90 minutes).

~Roll out dough onto a lightly floured surface about 1/2 inch thick.

~Cut out donuts with a donut cutter and place onto a cookie sheet.

~Lightly cover with a clean damp tea towel or plastic wrap until dough doubles in size (about 45-60 minutes).

~Heat up several inches of vegetable oil to 375 degrees into a large heavy bottom skillet.

~Gently place four to six donuts into hot oil and fry for about 40-50 seconds per side.

~Remove from oil and place onto a cooling rack.

~Dip donuts into the white glaze while donuts are still hot.  Dip donuts into the chocolate glaze when donuts are cooled.

~Allow glaze to set (this only takes a couple minutes).

Glaze Directions:

~In a medium bowl, mix 4 cups powdered sugar, dash of salt, and 1/2 teaspoon vanilla extract together.

~Whisk in 1/2 cup whole milk until mixture is smooth (I like to whisk in a 1/8 of a cup a milk at a time, because sometimes I don't need the full 1/2 cup).

Chocolate Glaze:

*In a large bowl, sift 1 1/2 cups powdered sugar, 3 tablespoons unsweetened cocoa.

~Stir in 3-4 tablespoons whole milk and 1/2 teaspoon vanilla extract.

Crowd Size Cinnamon Rolls

 This recipe makes 4 dozen good sized rolls.   They are so soft and tasty.   I know mashed potatoes in cinnamon rolls sounds strange, but trust me, it's so good.  I don't even like mashed potatoes, but they make these so soft and seem to keep them soft longer.  You can use instant mashed potatoes in this, but real are much better.

CROWD SIZE CINNAMON ROLLS 

(3 1/2 - 4 dozen)

Cinnamon Roll Ingredients:

*2 cups warm water 

*2 tablespoons active dry yeast

*2 tablespoon granulated sugar

*10 cups all-purpose flour

*2 cups mashed potatoes, cooled down

*1 cup granulated sugar

*1 tablespoon salt

*1cup butter, melted

*5 large eggs, beaten

Filling Ingredients:

*1 cup softened butter, divided into quarters

*1 1/3 cups light brown sugar

*4 tablespoons ground cinnamon 

Topping Ingredients (optional)

*2 (8 ounce) packages cream cheese, softened

*1 cup butter, softened

*4 cups powdered sugar

*2 teaspoon vanilla extract

*4-6 teaspoons heavy cream or milk

Cinnamon Roll Directions:

~In a large mixing bowl, lightly whisk 2 cups warm water, 2 tablespoons active dry yeast, and 2 tablespoon granulated sugar.

~Allow to sit for 10 minutes to proof.

~Stir in  4 cups all purpose flour, 

~In another bowl, mix 2 cups cooled mashed potatoes (they can be slightly warm), 1 cup granulated sugar,  1 tablespoon salt, 1 cup melted butter (warm, not hot), and 5 large beaten eggs together until well incorporated.

~Mix egg mixture into flour yeast mixture until well incorporated.

~Add in remaining 6 cups all-purpose flour.

~Knead with dough hook for about 6-8 minutes or until dough is smooth and elastic or knead by hand for about 10-12 minutes.

~Grease a large container and place dough into it.

~Cover with a clean damp towel until dough has risen double in size (about 1 - 1 1/2 hours).

~Grease 4  9x13 inch pans.

~Divide dough into 4 equal pieces.

~Roll out dough into about 12 x 18 inch rectangle on a lightly floured surface.

Filling directions:

~Spread 1/4 cup soften butter all over the top of the dough.

~Sprinkle 1/3 cup light brown sugar evenly over top of butter.

~Sprinkle 1 tablespoon ground cinnamon over top of brown sugar.

~Lightly pat down topping into dough.

~Tightly roll up dough lengthwise and seal with done.

~Cut dough into 12 equal pieces and place into prepared pan.

~Cover with a clean damp towel and allow to rise for 30-10 minutes or until doubled in size.

~Preheat oven to 350 degrees.

~Place in cinnamon rolls in preheated oven and bake for 20-30 minutes or until top is a golden brown and internal temp in 190-100 degrees.

Topping directions:

~In a large bowl, mix 2 (8 ounce) containers softened cream cheese and 1 cup softened butter together until well incorporated.

~Stir in 4 cups powder sugar and 2 teaspoons vanilla extract until well mixed.

~Stir in 4-6 tablespoons heavy cream or milk until desired consistency.

~Spread on hot rolls.

Apple Pie Cinnamon Rolls

The perfect fall treat.  

APPLE PIE CINNAMON ROLLS

(makes 18)

Roll Ingredients:

*1/2 cup very warm water (not hot)

*1 tablespoon granutlated sugar

*2 1/4 teaspoons active dry yeast

*1/4 cup butter, melted

*1 (3.4 ounce) package instant vanilla pudding

*1 cup very warm milk (not hot)

*1 large egg, romm temperature 

*1/2 teaspoon salt

*4 cups bread flour (or all-purpose flour)

Apple Filling Ingredients:

*1 tablespoon butter

*1/2 cup apple cider (or water)

*4 apples, peeled, cored and thinly sliced, (I like to use 2 different types of apples)

*1 tablespoon all-purpose flour

Filling Ingredients:

*1/3 cup granulated sugar

*1/3 cup brown sugar

*1 teaspoon ground cinnamon 

*1 teaspoon apple pie spice 

*4 tablespoons butter, softened

*zest from 1/2 small orange (optional)

Frosting Ingredients:

*1 (4 ounce) package cream cheese, softened

*1/4 cup butter, softened

*1 cup powdered sugar

*1 teaspoon vanilla extract

*2 teaspoons heavy cream (or whole milk)

Roll Directions:

~In a large mixing bowl, add 1/2 cup warm water, 1 tablespoon granulated sugar, and 2 1/4 teaspoon active dry yeast, stirring it slightly.

~Allow to proof or bubble, about 10 minutes.

~Add in 1/4 cup melted butter (cooled slightly),  1 (3.4 ounce) package instant vanilla pudding, 1 cup warm water, 1 large egg, 1/2 teaspoon salt, and 4 cups bread flour, mix until it starts to come together.

~Uncle a dough hook (or by hand), knead dough for 6-8 minutes with dough hook or 10 minutes by hand or until dough is soft and elastic.

~Place in a large greased bowl and cover with plastic wrap or a clean damp towel.

~Place in a draft free area for 1 1/2 - 2 hours, or uni dough is doubled in size.

~Place dough onto a lightly floured surface, cover with a clean towel for 10 minutes.

Apple Filling Directions (do this while the dough is rising):

~In a medium saucepan, over medium-high heat, add 4 sliced and peeled apples, 1 tablespoon butter, and 1/2 cup apple cider, 

~Bring mixture to a boil, reduce heat to medium-low, cover and simmer to 10 minutes.

~Place a colander over a bowl.

~Drain apples for at least one hour (while the dough is rising).

Filling Ingredients:

~In a small bowl, whisk 1/3 cup granulated sugar, 1/3 cup brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon and apple pie spice together until well combined.

Let's Put It Together:

~Place dough onto a lightly floured surface and roll out into a 17 x10 inch rectangle.

~Spread 4 tablespoons softened butter over dough.

~Sprinkle half of the cinnamon sugar mixture over top of the butter

~Mix 1 tablespoon flour into cooked, drained, and cooled apples.

~Spread cooked and cooled apples evenly over dough.

~Sprinkle remaining cinnamon sugar mixture over top of the apples.

~Sprinkle zest for 1/2 orange on top (optional)

~Roll up dough a little tight, beginning with the long side.

~Grease 2  9x13 inch baking pans.

~Slice dough into 18  1-inch slices and place in prepared pan.

~Cover with a clean damp cloth and allow to rise until doubled in size, about 1 hour.

~Preheat oven to 350 degrees.

~Bake for 20 minutes, or until done.

Frosting Directions:

~In a medium bowl, beat 4 ounces softened cream cheese, 1/4 cup softened butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 teaspoons heavy cream, until smooth.

~Spread over warm rolls.

Oreo Cinnamon Rolls

 This may be one of my top cinnamon rolls.  

OREO CINNAMON ROLLS

(makes 12)

Filling Ingredients:

*1/2 cup brown sugar, packed 

*2 tablespoons unsweetened cocoa

*1 teaspoon ground cinnamon 

*1/4 cup butter, softened

*1/4 cup crushed Oreos 

Dough Ingredients:

*3 1/2-4 cups all-purpose flour 

*2 1/4 teaspoons active dry yeast

*1 teaspoon salt

*1 cup whole milk

*1/2 cup granulated sugar

*1/4 cup butter, softened 

*1 large egg, whisked

*1/2 cup crushed Oreos

Icing Ingredients:

*1/4 cup butter, softened

*1 (4 ounce) package cream cheese, softened

*2 cups powdered sugar

*1 teaspoon vanilla extract

*1/8 cup crushed Oreos 

*2-4 tablespoons heavy cream (or whole milk)

Dough Directions:

~In a large mixing bowl, add 3 1/2 cups all purpose flour, 2 1/4 teaspoons active dry yeast, and 1 teaspoon salt and whisk together.

~In a saucepan, add 1 cup warm milk, 1/4  cup butter, and 1/2 cup granulated sugar.

~Heat over medium heat until butter is melted and sugar is dissolved (do not bring to a boil).

~Remove from heat and allow to cool for 3-5 minutes.

~Slowly pour into dry ingredients, stirring as you do (I use my dough hook).

~Add in egg and mix on low speed for 3 minutes (until the dough pulls away from the sides of the bowl).

~If needed add remaining 1/2 cup of flour (if dough is to wet).

~Knead dough until it becomes smooth and elastic.

~Add in the 1/2 cup crushed Oreos, and mix until well incorporated.

~Grease a large bowl, and put the dough into the bowl.

~Cover with plastic wrap and place in a warm draft free area until doubled in size (1 to 1 1/2 hours).

~Flour a clean surface and place dough onto it.

~Roll out Doug into a 12x18 inch rectangle.

Filling Directions:

~Spread 1/4 cup softened butter over the dough leaving 1/2 inch along one of the long sides.

~In a small bowl, whisk 1/2 cup brown sugar, 2 tablespoons unsweetened cocoa, 1/4 cup crushed Oreos  and 1 teaspoon ground cinnamon together.

~Sprinkle over dough.

~Roll dough tightly lengthwise.  Tuck in ends.

~Spray a 9x13 inch pan with cooking spray or grease with butter.

~Cut cut into 12 equal pieces and place in prepared pan.

~Cover with plastic wrap (sprayed with cooking spray) or a damp towel and allow to rise until double in size in a warm draft free area (about 30-45 minutes).

~Preheat oven to 350 degrees.

~Bake for 25-30 minutes until dough is a golden brown (internal temp is 200 degrees).

~Remove from oven and allow to cool for 5 minutes.

Icing Directions:

~In a medium bowl, whisk 1/2 cup softened butter, 4 ounce softened cream cheese, 2 cups powdered sugar, 1/8 cup crushed Oreos,  and vanilla extract until well combined.

~Stir in 2 tablespoons heavy cream (add more if to thick) until creamy.

~Pour over hot rolls.

Coffee Rolls

 If you like coffee, you are going to love these.   The only thing that would make it better is to drink it with a cup of coffee.

COFFEE ROLLS

(makes 12 large)

Dough Ingredients:

*1/8 - 1/4 cup instant espresso powder (or instant coffee)

*2 cups hot whole milk (190 degrees)

*2 1/4 teaspoon active dry yeast

*1 large egg, beaten

*2 tablespoons granulated sugar

*1/2 teaspoon salt

*6 tablespoon butter, melted 

*5 cups all-purpose flour

Filling Ingredients:

*1/2 cup butter

*1 cup light brown sugar

*1 tablespoon instant expresso powder (or instant coffee)

*1 tablespoon unsweetened cocoa

*1 cup walnuts or pecans, chopped (optional)

Icing Ingredients:

*3 tablespoons instant expresso powder (if you don't want granules, then use strong coffee)

*1 (4 ounce) package cream cheese, softened 

*1/4 cup butter, softened 

*1 cup powdered sugar

*1-3 tablespoons heavy cream

Filling Directions:

~In a small pan over medium heat, melt butter.

~Stir in brown sugar, cocoa, and espresso powder until well combined.

~Remove from heat and allow to cool, stirring mixture every 5 minutes until cool.

Roll Directions:

~In a large mixing bowl, combine espresso powder, and hot milk and stir until mixed.

~Allow to cool to 95 degrees (warm to the touch).

~Stir in yeast, egg, white sugar, salt, butter and 4 cups of flour.

~Knead mixture until mixture is smooth and elastic (add remaining flour only if dough is to stick).

~Put dough on a clean surface and form a ball with it.

~Place in a greased bowl, and cover.

~Allow to rise until double (1 1/2 - 2 hours).

~Press air out of dough and reshape into a ball.

~Place in a plastic bag or bowl with a tight cover and refrigerate over night (optional).

~Place dough on clean surface (only dust with flour if needed to stop sticking).

~Roll dough into a 12x18 inch rectangle.

~Spread cooled filling over the dough to all but one edge about 1/2 in from one edge(lengthwise).

~Sprinkle walnuts/pecans evenly over the brown sugar mixture.

~Roll up dough tightly, starting lengthwise.

~Bush a little water over edge that doesn't have filling on it.

~Seal the seam, and tuck in ends.

~Grease a 9x13 inch baking pan.

~Cut log into 12 equal pieces.

~Place into prepared pan.

~Cover and allow to rise for 1 - 2 hours (or until double in size)

~Preheat oven to 375 degrees.

~Bake for 25-30 minutes, or until edges are a golden brown (200 degrees internally).

~Remove from oven and allow to cool for 15-20 minutes before icing.

Icing Directions:

~Cream cream cheese and butter together until well combined.

~Stir in powdered sugar and expresso powder.

~Stir in heavy cream until you get the consistency to you want (start with 1 tablespoon).

~Place dollops of icing on each roll.

Orange Rolls

 These are made like cinnamon rolls, but are orange flavoring.  They are so soft and tasty.  If you don't use the instant pudding (which I would suggest you do) add another 1/2 cup of all-purpose flour.  This is a great treat for Easter morning.  

ORANGE ROLLS

(makes 12 extra large or 18 normal)

Roll Ingredients:

*1/2 cup very warm water (not hot).

*1 tablespoon granulated sugar

*1 (.25 ounce) package active dry yeast (2 1/4 teaspoons)

*1/4 cup butter, melted

*1 (3.4 ounce) package instant vanilla pudding

*1 cup very warm (not hot) milk

*1 large egg, room temperature is best

*1/2 teaspoon salt

*4 cups bread flour (all-purpose flour)

Filling Ingredients:

*2 tablespoons orange zest

*1/2 cup granulated sugar

*1/2 cup butter, softened

Frosting Ingredients:

*1 (4 ounce) package cream cheese, softened

*1/4 cup butter, softened 

*1 teaspoon orange zest

*1 cup powdered sugar

*1 1/2 teaspoon fresh squeezed orange juice (a little more if needed to thin out frosting)

Roll Directions:

~In a large bowl, mix 1/2 cup warm water, 1 tablespoon sugar and 2 1/4 teaspoons (or 1 .25 ounce package) yeast together.

~Allow to rest so that the mixture proofs or bubbles (about 5-10 minutes).

~Add 1/4 cup melted butter, 1 (3.4 ounce) package vanilla pudding, 1 cup warm milk,1 large egg, 1/2 teaspoon salt and 4 cups bread four, mix until it starts to come together.

~Using a dough hook (or by hand), knew dough for 6-8 minutes with dough hook 10-12 in doing it by hand or until Doug is smooth and elastic.

~Place in a greased bowl and cover with plastic wrap or with a clean damp towel.

~Place in a draft free area for 1- 1 1/2 hours or until dough has doubled in size.

~Place dough on a lightly floured surface, and cover with clean towel and allow to rest for 10 minutes.

~Roll dough out into a 17x10 inch rectangle.

Filling Directions:

~In a small bowl, stir 2 tablespoons orange zest and 1/2 cup granulated sugar together until well combined.

~Spread rolled out dough with 1/2 cup softened butter.

~Sprinkle evenly with orange sugar mixture.

~Roll up dough a little tight, beginning with long side.

~Grease a 9x13 inch pan.

~Slice into 12 or 18 equal slices.

~Place into prepared pan.

~Cover with a clean damp towel and allow to rice until doubled in size (about 1 hour).

~Preheat oven to 350 degrees.

~Bake for 20-25 minutes or until done.

Frosting Directions:

~In a medium bowl, beat 1 (4 ounce) package room temperature cream cheese, 1/4 cup softened butter, 1 teaspoon orange zest, 1 cup powdered sugar and 1 1/2 teaspoons orange juice together until mixture is smooth.

~Spread on warm rolls.

Cider Donuts

 Our local orchards all apple cider donuts and they all taste so good.  I Live near two of them and some days, I can smell them cooking from our house.  These are even good without the cinnamon sugar.

CIDER DONUTS

(makes 24)

Ingredients:

*2 cups apple cider

*1/3 cup light brown sugar

*1/4 cup granulated sugar

*2 large eggs

*6 tablespoon butter, melted and cooled to room temperature 

*3 1/2 cup all-purpose flour

*2 teaspoons baking powder

*1/2 teaspoon baking soda

*1 teaspoon salt

*3/4 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

*cinnamon sugar for dipping

*vegetable oil for frying

Directions:

~Pour 2 cups cider into a saucepan, and bring to a boil.

~Allow to boil over medium heat for 35-40 minutes or until cider has reduced to half.

~Allow cider to cool to room temperature.  

~Whisk cider (if cider doesn't make 1 cup, add a little to it), 1/3 cup brown sugar, 1/4 cup granulated sugar, 2 large eggs and 6 tablespoons melted butter together.

~In a large mixing bowl, whisk 3 1/2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon baking soda, 3/4 teaspoons cinnamon and 1/4 teaspoonsnutmeg together. 

~Pour cider into flour mixture and stir until combined (dough will be wet).

~Cover bowl and refrigerate for 3-8 hours.

~Generously flour a clean surface.

~Fill a dutch oven (or heavy bottom deep skillet) with 3 to 31/2 inch of vegetable oil.

~Bring heat to 350 degrees (you may need to turn heat up and lower it as you fry the donuts to keep the temp at 350 degrees).

~Roll or pat out dough to 350 degrees (if dough is sticking, gently pick it up and put more flour under it) to about 1/2 inch thick.

~Using a donut cutter, cut out donuts and place them on parchment paper.

~Line a plate with paper towel.

~Place a cooling rack on a cookie sheet (if.you don't have one, just use the cookie sheet).

~Gently place a couple donuts into hot oil.  

~Fry about 1 minute per side (donuts holes will take less time).

~Using a slotted spoon or sider remove donuts and place on  the paper towel plate.

~Roll donuts into cinnamon sugar, coating all sides.

*Donuts are best eaten within a few hours of making them.  We eat a few and give the rest away.   BTW, they still are good the next day, just not as good as they are when they are first made.

Apple Fritters

Most apple fritters recipes do not cook the apples first.  I however, do not like apples to be crunchy in donuts.  Cooking them just a little bit, help soften them up.   For a different twist, use a little maple flavoring in the glaze,  It's pretty amazing that way.

APPLE FRITTERS

(makes 8-10)

Fritter Ingredients:

*1 1/2 cups all-purpose flour

*1/4 cup granulated sugar

*2 teaspoons baking powder

*1/2 teaspoon salt

*1/4 teaspoon ground nutmeg

*2 teaspoons ground cinnamon

*1/3 cup whole milk   

*2 large eggs

*2 tablespoons applesauce (optional)    

*2 large apples, peeled and cored, and chopped small (I prefer Granny Smith)

*vegetable oil for frying  

Glaze Ingredients:

*2 cups powdered sugar

*1/4 cup whole milk or heavy cream

*1/2 teaspoon vanilla extract (sometimes I like to use 1/4 teaspoon maple flavoring instead)

*1/8 teaspoon ground cinnamon.

Glaze Directions:

~In a medium bowl, sift 2 cups powdered sugar, 1/2 cup milk, 1/2 teaspoon vanilla extract and 1/8 teaspoon cinnamon together until smooth (it will be runny).

Fritter Directions:

~In a medium skillet, over medium heat, sauté 2 large chopped apples for 2 or 3 minutes, or until they soften up a little.

~Remove from heat and place in a strainer.

~Allow apples to come to room temperature.

~In a large mixing bowl, whisk 1 1/2 cups flour, 1/4 cup sugar, 2 teaspoons baking powder, 1/4 teaspoon nutmeg and 2 teaspoons cinnamon together.

~Make a well in the center of the flour mixture.

~In a small mixing bowl, whisk 1/3 cup milk, 2 large eggs, and 2 tablespoons applesauce together.

~Pour milk mixture into the center of the flour mixture.

~Mix until just incorporated (to not over mix).

~Fold in apples.

~Pour oil into a heavy bottom skillet (about 2 inches deep), to 375 degrees.

~Drop by 1/4 cup of fritter batter into hot oil.

~Cook about 2 minutes per side or until golden brown (it's important to try to keep the oil as close to  375 degrees as possible).

~Using a slotted spoon or spider, remove fritters and place on a paper towel lined plate.

~Drip warm fritters into glaze, coating all sides and place on a cooling rack to finish cooling.

**Best eaten the day you make them, but if you are going to store some, warp them lightly n paper towel, and place in a brown paper bag.

Butterfinger Cinnamon Rolls

 The mixture goes well together.   I like to make this up the night before sometimes.  When I do I take it out of the refrigerator and allow it to rise for 2 hours and then bake as directed.  

BUTTERFINGER CINNAMON ROLLS

(makes 18)

Rolls Ingredients:

*1/2 cup very warm (but not hot) water

*1 tablespoon granulated sugar

*1 (.25 ounce) active dry yeast (2 1/4 teaspoons)

*1/4 cup butter, melted

*1 (3.4 ounce package instant vanilla puddling

*1 cup very warm (but not hot) milk

*1 large egg, room temperature is best

*1/2 teaspoon salt

*4 cups bread flour (all purpose will work too)

Filling Ingredients:

*1/4 cup butter, softened

*1 cup light brown sugar

*4 teaspoons ground cinnamon

*1 (8 oz) bag  butterfinger bits (or 3 full sized butterfinger candy bars, chopped fine)

Frosting Ingredients:

*1 (4 ounce) package cream cheese, softened

*1/4 butter softened

*1 cup powdered sugar

*1 teaspoon vanilla extract

*1 1/2 teaspoons milk or heavy cream (a little more if needed)

Roll Directions:

~In a large mixing bowl, water, sugar and yeast, mix slightly.

~Allow to proof or bubble, about 10 minutes.

~Add in melted butter, vanilla pudding, milk, egg, salt, and flour, mix until it starts to come together.

~Using a dough hook (or by hand), knead dough for 6-8 minutes with dough hook or 10 minutes by hand (until dough is smooth and elastic).

~Place in a large greased bowl and cover with plastic wrap or a clean damp towel.

~Place in a draft free area for 1 to 1 1/2 hours or until dough is doubled.

~Place on a lightly floured surface, cover with a clean towel and allow to rest for 10 minutes.

~Roll Dough out into a 17x10 inch rectangle.

~Spread with softened butter.

~Sprinkle evenly with brown sugar.

~Sprinkle evenly with butterfinger bits.

~Roll up dough a little tight, beginning with long side.

~Grease a 9x13 inch pan (I use a little larger pan)

~Slice into 16 1-inch slices and place in prepared pan.

~Cover with a clean damp towel and allow to rise untiled double about 1 hour.

~Preheat oven to 350 degrees.

~Bake for 20 minutes or until done.

Frosting Directions:

~In a medium bowl, beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth (add a few more drops of milk if needed).

~Spread on warm rolls.

Gingerbread Cinnamon Rolls

A great twist on a cinnamon roll. 

  

GINGERBREAD CINNAMON ROLLS

    (makes 12)

Bread Ingredients:

*4 to 4 1/2 cups all-purpose flour

*1/3 cup granulated sugar

*5 teaspoons rapid rise yeast

*1 teaspoon salt

*1 cup water

*1/2 cup whole milk

*6 tablespoons butter

*1 egg

Filling Ingredients:

*4 tablespoons butter, softened

*1/2 cups light brown sugar

*2 tablespoons molasses

*2 teaspoons ground ginger

*2 teaspoons ground cinnamon

*1/4 teaspoon ground nutmeg

Topping Ingredients:

*4 ounces cream cheese, softened

*1/2 cup butter, softened

*3 cups powdered sugar

*1 teaspoon pure vanilla extract or molasses

*1/4 teaspoon ground cinnamon

Bread Directions:

~In a large mixing bowl, combine 2 cups flour, granulated sugar, yeast and salt.  Stir until well mixed.

~Place water, milk, and butter into a microwave safe bowl, and microwave until mixture is very warm (120-130 degrees).

~Add to flour mixture and add the egg.

~Mix for 2 minutes on medium speed, scraping the sides of the bowl as needed.

~Add 2 more cups of flour and mix for 2 minutes on high speed, scraping sides of bowl as needed.

~Knead in mixer until dough is elastic and dough springs back when touched (about 7-8 minutes)(only add last 1/2 cup flour if needed).

~Cover with clean towel, and allow mixture to rest for 10-15 minutes.

~Roll dough out to a 15x10 inch rectangle.

Filling Directions:

~In a microwave safe bowl, combine brown sugar, molasses, ginger, cinnamon, and nutmeg.

~Microwave for 20-30 seconds, or util the sugar has melted and mixture is smooth.

~Spread filling evenly over dough.

~Begin rolling the long end of the dough until rolled up.  

~Pinch dough to make a seal.

~Grease a 9x13 inch baking dish.

~Cut dough into 12 equal pieces (use a sharp knife or unflavored dental floss).

~Place cut side down into prepared baking dish.

~Cover with a clean damp towel, and allow to rise in a draft free area until double (about  50-60 minutes).

~Preheat oven to 350 degrees.

~Bake for 25-30 minutes or nit a golden brown.

Topping Directions:

~In a medium bowl, mix cream cheese, butter, powdered sugar, flavoring, and cinnamon, until well mixed (topping will be thick, but if it's to thick add a couple drops of milk).

~Spread topping over hot cinnamon rolls.

~Serve warm.

****Can make this up to where you put the dough into the pan and then cover and refrigerate overnight.

         Remove from refrigerator and allow to come to room temperature (about 1 to 1 1/2 hours).  Then

         bake as directed.  

****You can use active dry yeast, but allow the dough to rise until double before rolling out into rectangle (make sure you cover dough while it's rising to prevent it from drying out).

Caramel Pecan Rolls (sticky buns)

Ooey-gooey and delicious.   The dough is light and fluffy.  When making this dough, you may think its go sticky, but do not add more flour.  Trust me

CARAMEL PECAN ROLLS (STICKY BUNS)

(makes 12)

Dough Ingredients:

*2/3 cup warm water (not hot)

*2/3 cup warm milk (not hot)

*2 teaspoons active dry yeast

*2 1/2 tablespoon granulated sugar

*1 large egg, beaten

*6 tablespoons butter, melted (Allow to cool to become warm.  Do not add while hot).

*1 1/2 teaspoon salt

*4 cups all-purpose flour

Filling for dough

*3/4 cup light brown sugar, packed

*2 teaspoons ground cinnamon

Sticky Topping Ingredients:

*6 tablespoons butter, melted

*1/2 cup light brown sugar, packed

*1/4 cup granulated sugar

*1 tablespoon light corn syrup

*1 tablespoon molasses (optional, but it sure does give it a rich flavor)

*1/8 teaspoon salt

*3 tablespoons water

*1 cup pecans, chopped

Dough Directions:

~Whisk water, milk, and sugar together.

~Sprinkle yeast over it and allow to rest for 10 minutes or until yeast is frothy.

~Stir in eggs and melted warm butter.

~Add 3 cups of flour and then salt.

~Stir (I use my dough hook) for about 1 minute.

~Add last 1 cup flour.

~Knead for 5 minutes (if doing my hand, knead for 10 minutes).  Dough will be soft and sticky.

~Place in a clean oiled bowl, and cover. 

~Allow to rise in a warm draft free area until dough is doubled in size (60-90 minutes).   

Sticky Topping Directions:

~Grease (or spray with cooking spray) a 9x13 inch baking pan.

~In a medium saucepan, combine butter, brown sugar, granulated sugar, corn syrup, molasses, salt, and water.

~Cook over medium heat until sugars are dissolved or until it begins to boil (do not let it cook to long or topping will become hard when baking).

~Remove from burner and pour into prepared pan.

~Spread mixture evenly to cover bottom of pan.

~Sprinkle pecans over top.

Time To Make the Rolls:

~In a small bowl, combine brown sugar and cinnamon.

~Place dough onto a lightly floured surface.

~Roll dough out to a 18x15 inch rectangle (can use your hands if you prefer).

~Sprinkle cinnamon sugar mixture evenly over the dough leaving a 2-inch border along the long edges.

~Lightly press sugar mixture into dough.

~Roll the dough lengthwise semi tight (but not to tight), starting with the edge closest to you.

~Using a sharp knife or unflavored dental floss, or string, cut 12 equal pieces.

~Place rolls into pan.

~Cover and allow to rise for 45-60 minutes, or until double in size.

~Preheat oven to 375 degrees.

~Bake for 35-40 minutes, or until done (if they start getting to brown, put a sheet of aluminum foil over the top until they are done.  I normally do this for the last 10-15 minutes).

~Remove from oven and allow to cool for 5 minutes.

~Carefully turn pan over onto a serving plater.

~Allow to cool for at least 10-15 minutes before eating.

Pumpkin Cinnamon Rolls with Maple Cinnamon Icing

 This recipe is easy, and just screams fall.   If you are not a fan of maple, use vanilla extract in place of the maple.

PUMPKIN CINNAMON ROLLS

(makes 15-20)

Dough Ingredients:

*1 1/2 cups whole milk

*1/2 cup vegetable oil

*1/2 cup granulated sugar

*2 1/2 teaspoon active dry yeast

*1 cup pumpkin puree

*4 1/2 cups flour

*1 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

*1/2 teaspoon baking powder

*1/2 teaspoon baking soda

*1/2 teaspoon salt

Filling Ingredients:

*1/2 cup butter melted

*1/2 cup light brown sugar

*1/2 cup granulated sugar

*1 teaspoon ground cinnamon 

*1 cup pecans, chopped fine

Icing Ingredients:

*1/2 cup butter, softened 

*1/2 teaspoon maple flavoring or 1 tablespoon maple syrup (or 1 teaspoon vanilla extract)

*1 teaspoon ground cinnamon

*3 cups powdered sugar 

*1 1/2 -2 tablespoons milk

Dough Directions:

~In a large saucepan, combine milk, vegetable oil and granulated sugar.

~Heat until milk mixture is hot and sugar is dissolved, but not to boiling.

~Remove from pan and allow to cool until mixture in warm.

~Sprinkle yeast over milk mixture.

~Allow to sit for 5-10 minutes.

~Stir in pumpkin puree.

~In a large bowl, mix flour, baking powder, baking soda, nutmeg, cinnamon, and salt together.

~Mix into milk mixture (do not over mix).

~Cover pan with plastic wrap and allow dough to rise for 1 hour or until doubled in size.

~Sprinkle counter top with flour.

~Flour hands and remove dough from pan and place on counter. 

~Preheat ove to 375 degrees.

~Spray a large baking pan or several small ones with cooking spray or melted butter.

~Roll dough into a rectangle about 18x24 inches.

~Drizzle 1/2 cup melted butter over dough and smear it all over the surface.

~In a small bowl, mix brown sugar, granulated sugar, cinnamon, and nutmeg together.

~Sprinkle mixture over the surface of the dough over the butter.

~Sprinkle chopped pecans over top of cinnamon mixture.

~Roll the dough tightly into a long log.

~Pinch the seam closed.

~Slice into even slices (about 15-20 slices).

~Allow to rise for 20-30 minutes.

~Bake for 16-18 minutes, or until rolls are a gold brown around the edges.

Icing directions: 

~Cream butter until smooth.

~Stir in maple flavoring.

~Stir in ground cinnamon.

~Stir in powdered sugar.

~Stir in milk until mixture is creamy.

~Drop icing by tablespoons over each warm cinnamon rolls.

Paczki

You can leave out the brandy/rum, but it helps so the paczkis's are greasy.  I make mine smaller because it's that much less calories.  You can cut this recipe in half very easy.  Use the egg whites to make a yummy Angel Food Cake.

PACZKI

(makes 20-24)

Ingredients:

*15 large egg yolks (250 grams)

*1 cup granulated sugar

*3 large eggs

*5 cups flour (2 1/2 pounds)

*1 1/2 teaspoons salt

*1 1/2 tablespoons active dry yeast (3/4 ounce)

*1 1/2 cups warm milk (110-115 degrees)

*1 teaspoon vanilla extract

*1 tablespoon brandy or rum (optional)

*3/4 cup butter (180 grams), melted

Directions:

~In a large mixing bowl, whisk egg yolks and granulated sugar together until mixture turns a pale yellow.

~Add in 3 large eggs and whisk until mixed in well.

~Sift flour into large mixing bowl.

~Using the dough hook, stir salt into flour.

~Stir in yeast.

~Pour in warm milk,  vanilla and rum/brandy.

~Slowly add in egg mixture, scrape dough from sides as needed.

~When the flour is mostly mixed in, stir in butter.

~Mix dough for about 10-15 minutes with dough hook (or until dough releases from sides of bowl).

~Scrape the dough out the the bowl and place into a large clean bowl (dough will be sticky).

~Cover and allow to rise for 1 1/2  hours in a warm draft free area.

~Uncover and gently punch dough down and stir with hands for about 5 seconds.

~Cover and allow rise for a half hour.

~Gently punch dough down once more and stir with hands for about 5 seconds.

~Cover and allow to rise for another half hour.

~Sprinkle a little flour over top of dough.

~Cut dough in half and place half of the dough onto a lightly floured surface (keep the other half covered with a clean towel until ready to use).

~Gently roll out dough to about 1/2 inch thick (sprinkle flour on dough if needed).

~Cut out dough with a 2 1/2 -2 3/4 inch biscuit cutter or glass.

~Place onto a floured cookie sheet.

~Cover and allow to rise for 30 minutes.

~While the dough is rising heat your oil in dutch oven, deep skillet or deep fryer to 350 degrees.

~Carefully put dough into hot oil two or three at a time.

~Fry 2-2 1/2 minutes on each side or until they are a golden brown in color.

~Remove from oil and let cool completely on a cooling rack, at least 20 minutes.

~Put favorite jam in a pastry bag.

~Poke hole in donut and fill with jam, a good heaping teaspoon full.

~Sprinkle with powdered sugar and enjoy.

Helpful Hint:

`If you don't have a pastry bag, take a small knife and make a slit into side of donut. Take a teaspoon with jam and place jam in through slit.

Variations:

-fill with a cream, lemon curd, chocolate filling

-Make small ones for the toddlers. They can help cut them out & fill them too.

Cinnamon Rolls

When baking these, the smell alone will bring your neighbors running with a fork & plate in hand. They are so good.

CINNAMON ROLLS

(makes 18)

Rolls Ingredients:

*1/2 cup very warm (but not hot) water

*1 tablespoon granulated sugar

*1 (.25 ounce) active dry yeast (2 1/4 teaspoons)

*1/4 cup butter, melted

*1 (3.4 ounce package instant vanilla puddling

*1 cup very warm (but not hot) milk

*1 large egg, room temperature is best

*1/2 teaspoon salt

*4 cups bread flour (all purpose will work too)

Filling Ingredients:

*1/4 cup butter, softened

*1 cup light brown sugar

*4 teaspoons ground cinnamon

*1 cup pecans or walnuts, chopped (optional) 

Frosting Ingredients:

*1 (4 ounce) package cream cheese, softened

*1/4 butter softened

*1 cup powdered sugar

*1 teaspoon vanilla extract

*1 1/2 teaspoons milk or heavy cream (a little more if needed)

Roll Directions:

~In a large mixing bowl, 1/2 cup warm water, 1 tablespoon granulated sugar and 2 1/4 teaspoons yeast, mix slightly.

~Allow to proof or bubble, about 10 minutes.

~Add in 1/4 cup melted butter, 1 (3.4) ounce instant vanilla pudding, 1 cup warm milk, 1 large egg, 1/2 teaspoon salt, and 4 cups bread flour, mix until it starts to come together.

~Using a dough hook (or by hand), knead dough for 6-8 minutes with dough hook or 10 minutes by hand (until dough is smooth and elastic).

~Place in a large greased bowl and cover with plastic wrap or a clean damp towel.

~Place in a draft free area for 1 to 1 1/2 hours or until dough is doubled.

~Place on a lightly floured surface, cover with a clean towel and allow to rest for 10 minutes.

~Roll Dough out into a 17x10 inch rectangle.

~Spread with 1/4 softened butter.

~Sprinkle evenly with 1 cups brown sugar.

~Sprinkle 4 teaspoons ground cinnamon evenly over butter.

~Sprinkle evenly with 1 cup chopped pecans (optional).

~Roll up dough a little tight, beginning with long side.

~Grease a 9x13 inch pan (I use a little larger pan)

~Slice into 16 1-inch slices and place in prepared pan.

~Cover with a clean damp towel and allow to rise untiled double about 1 hour.

~Preheat oven to 350 degrees.

~Bake for 20 minutes or until done.

Frosting Directions:

~In a medium bowl, beat 1 (4 ounce) package softened cream cheese, 1/4 cup softened butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1 1/2 teaspoons milk until smooth (add a few more drops of milk if needed).

~Spread on warm rolls.

Bill's Birthday Donuts

I make donuts once a year for my husband's birthday. He loves homemade donuts, and I'm reminded that his birthday is coming about a month before. Not for the gifts, but for his donuts. Yep, he loves them that much!

BILL'S BIRTHDAY DONUTS

(makes 2 dozen)

Ingredients:

*2 quarts vegetables oil (for deep frying)

*3 1/3 cups all-purpose flour

*1 cup white sugar

*3 teaspoons baking powder

*1/2 teaspoon salt

*1/2 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

*2 tablespoons shortening

*2 eggs

*3/4 cups whole milk

Directions:

~Beat 1 1/3 cups flour and the remaining ingredients in a large mixer bowl on low speed, scraping bowl constantly, for 30 seconds.

~Beat on medium speed, scraping bowl occasionally, for 2 minutes.

~Stir in remaining flour.

~Turn dough onto a well-floured cloth covered board.

~Roll around gently to coat with flour.

~Roll out gently to 3/8 inch thickness.

~Cut with floured donut cutter.

~Heat oil (2-3 inches) in deep fryer or heavy skillet to 375 degrees.

~Carefully slide donuts into hot oil with a spatula. (three or four at a time, depending on how big your pan is).

~Turn donuts when the rise to the surface, and are a light golden brown.

~Fry until golden second side is a golden brown. (normally 1-1 1/2 minutes on each side)

~Remove from oil and drain on cooling rack or paper towels.

`plain

`cinnamon sugar (Bill's favorite)

-1 cup white sugar mixed with 1 teaspoon cinnamon.

-Place sugar in brown lunch bag and shake.

-Place warm donut into bag, close and shake.

`Glazed:

-1/4 cup whole milk, 1 teaspoon pure vanilla extract, 2 cups powdered sugar.

-Combine mile and vanilla in a medium sauce pan and heat over low heat until warm.

-Sift powdered sugar into milk mixture.

-Whisk slowly, until well combined.

-Remove the glaze from the heat and set over a bowl of warm water.

-Set a cooling rack on a cookie sheet.

-Dip donuts into the glaze, 1 at a time.

-Place on cooling rack glaze side up.

-Set set for 5 minutes before serving.

`Chocolate Glaze:

-1/2 cup butter, 1/4 cup whole milk, 1 tablespoon light corn syrup, 2 teaspoons pure vanilla extract, 4 ounces bittersweet chocolate (chopped), 2 cups powdered sugar (sifted).

-Combine butter, milk, corn syrup and vanilla in a medium saucepan and heat over medium heat until butter is melted.

-Decrease the heat to low, add the chocolate, and whisk until melted.

-Turn off heat, add the powdered sugar, and whisk until smooth.

-Place a cooling rack on a cookie sheet.

-Place the mixture over a bowl of warm water and dip the donuts immediately.

-Allow glaze to set for 30 minutes before serving.

Old Fashion Yeast Donuts

This is my favorite donut recipe. It's more work than the 'Bill's Birthday' donuts that I make, but they taste like the donuts my mom & grandma would make.

If you make this recipe please resist the urge to add more flour. The dough will seem to be way to sticky, but just trust the recipe. Adding to much flour will make the donuts to dense.

(donut holes are great for the little ones)

YEAST DONUTS;

(makes 24-26 +the holes)

Ingredients:

*1 1/2 cups milk

*1/3 cup vegetable shortening

*2 packages instant yeast (5 teaspoons)

*1/3 cup warm water

*2 eggs, beaten

*1/4 cup sugar

*1 1/2 teaspoons salt

*1 teaspoon ground nutmeg

*2 teaspoons ground cinnamon

*5 1/4 - 5 1/2 cups all-purpose flour, plus more for dusting

*2 quarts vegetable oil, for frying

Directions:

~Place milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening.

~Place the shortening in a bowl and pour warmed milk over.

~Set aside.

~In a small bowl, sprinkle the yeast over the warm water and let dissolve.

~Let yeast proof for 5-10 minutes.

~After the yeast has proofed at in to a large mixer bowl. (I use my kitchen aid mixer)

~After the milk and shortening mixture has cooled to luke warm, pour mixture into the mixer bowl.

~Add eggs, sugar, salt, nutmeg, cinnamon, and half of the flour.

~Mix on medium speed until well combined (I use the paddle attachment).

~Add the remaining flour combining at low speed at first, and then increase the speed to medium and beat well.

~Change to the dough hook attachment of mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3-4 minutes. (If you don't have a dough hook attachment, then knead the dough until smooth).

~Transfer to a greased bowl, cover, and let rise in a draft free area until doubled, about 1 hour. (I do mine in a cooled oven, with a pan of hot water beside it. This make it rise quicker)

~On a well-floured surface, roll out dough to 3/8 inch thickness.

~Cut out with a floured donut cutter.

~Set on a floured baking sheet, cover lightly with a damp towel for 30 minutes.

~Preheat the oil in deep fryer of heavy skillet to 365 degrees.

~Gently place the donuts into the oil, 3-4 at a time.

~Donut will rise to the top, flip once it's a light golden brown.

~Remove once both sides are a light golden brown.

~Transfer onto a cooling rack

~Serve plain, cinnamon sugar, or glazed (allow 15-20 minutes before glazing).

Cinnamon Sugar:

-1 cup white sugar mixed with 1 teaspoon cinnamon.

-Place sugar in brown lunch bag and shake.

-Place warm donut into bag, close and shake.

Glazed:

-1/4 cup whole milk, 1 teaspoon pure vanilla extract, 2 cups powdered sugar.

-Combine mile and vanilla in a medium sauce pan and heat over low heat until warm.

-Sift powdered sugar into milk mixture.

-Whisk slowly, until well combined.

-Remove the glaze from the heat and set over a bowl of warm water.

-Set a cooling rack on a cookie sheet.

-Dip donuts into the glaze, 1 at a time.

-Place on cooling rack glaze side up.

-Set set for 5 minutes before serving.

Chocolate Glaze:

-1/2 cup butter, 1/4 cup whole milk, 1 tablespoon light corn syrup, 2 teaspoons pure vanilla extract, 4 ounces bittersweet chocolate (chopped), 2 cups powdered sugar (sifted).

-Combine butter, milk, corn syrup and vanilla in a medium saucepan and heat over medium heat until butter is melted.

-Decrease the heat to low, add the chocolate, and whisk until melted.

-Turn off heat, add the powdered sugar, and whisk until smooth.

-Place a cooling rack on a cookie sheet.

-Place the mixture over a bowl of warm water and dip the donuts immediately.

-Allow glaze to set for 30 minutes before serving.