Join Chef Success Today!
Get support for your Pampered Chef business today! Increase your sales right now! Download 1000s of files and images, view thousands of Pampered Chef support threads! Totally Free!
Does anyone have a quick recipe for cinnamon or carmel rolls? I have my first show on Saturday which is a brunch show. I was thinking of doing the ham & eggs braid, but would like a quick simple recipe for rolls too.
2 pkg. (8oz) Crescent rolls 1 stick butter
¼ cup brown sugar 1 T. cinnamon
Mix ingredients together. Separate dough into 8 rectangles; pinching seams together. Spread cin./butter mixture on dough and roll up. Cut each rectangle into 6 slices. Place in deep dish baker next to each other & bake for 20-25 min. @ 350. Frost after 5 min. Frosting: 2 T butter, 1 T cream cheese, 1 C powder sugar & 1 – 3 T water.
2 teaspoons active dry yeast or 1-1/2 teaspoons bread machine/ rapid rise yeast
1/4 cup butter or margarine, melted
1/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup chopped nuts
Add ingredients to bread machine as recommended by manufacturer. Program maker for the dough cycle. When cycle is done, place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes. Roll dough into a rectangle, about 15 x 10 inches. Spread 1/4 cup melted butter over dough to within 1 inch of edges, Then sprinkle 1/4 cup sugar, the cinnamon, nutmeg, and chopped nuts evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8 inch long piece of dental floss, cut roll into 1 inch pieces. Place rolls cut side down into a greased 13 x 9 inch baking pan. Cover and let rise in warm, draft free place until double in size, about 30 to 45 minutes.
Bake in preheated 375 degrees F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoons vanilla. Blend until smooth. If too thin or too thick, add more powdered sugar or milk, respectively, until desired consistency is reached. Cut apart and remove from pan.
>>Separate dough into 8 rectangles; pinching seams together. Spread cin./butter mixture on dough and roll up. Cut each rectangle into 6 slices.<<
What if you sliced the dough just out of the can and spread the cinnamon mixture on top? It's already rolled up in the can. Okay, maybe you wouldn't have the cinnamon mixture in between each layer, but it would be *really* quick and easy.
Think of the other toppings and combinations you could do just by spreading butter mixed with a bit of juice or preserves on top:
Cran-Apple (using a bit of applesauce)
In last season's Season's Best there is a great recipe in there called Skillet Sticky Buns. It is quick and easy. You use refridegerated (?) Grands cinnamon rolls and a lemon. They are absolutely DELICIOUS!!!