Tag Archives: Dough

Simple Cinnamon Rolls

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I am usually a “grab a quick breakfast” kind of a girl.  I always have breakfast…you don’t want to be around me if I don’t have breakfast.  But, every once in a while I like to cook breakfast.  My two favorite breakfasts are belgian waffles (on the crispy side) and some good cinnamon rolls.  You can always go for the gooey Pillsbury ones right out of the package OR you can make these.  These are the simplified version of cinnamon rolls…there is no pastry dough here.  Here’s the instructions and recipe….

ROLLS

  • 2 1/2 Cups Bisquick
  • 1/4 Cup Granulated Sugar
  • 2/3 Cup Mill (I use skim milk)
Preheat your oven to 400 degrees.  Mix all the above in a mixing bowl.  The dough is pretty sticky…I like to use the Silpat matts to roll out the dough.  I use about a 1/4 cup more Bisquick to keep the dough from sticking to the matt.  Turn the dough out about 10 times.

Roll the dough out into a rectangle.  The actual recipe says into a 16×9 inch rectangle.  I dont’ know about you, but things don’t ROLL OUT into a RECTANGLE.  Hello!  So, I roll it out the best I can into some sort of a rectangle shape.  Maybe there is a trick to rolling it exactly into the desired shape, but I don’t have a trick for you here!  Anyways, once it is in a sort of rectangle shape, I fold the edges up and over as seen below.  You will see why in a minute.

FILLING

  • 1/4 Cup Unsalted Butter
  • 1/4 Cup Granulated Sugar
  • 1 1/4 Tsp Ground Cinnamon
Spread the melted butter onto the RECTANGLE.  Once spread out evenly, sprinkler the cinnamon sugar mix all over until it is absorbed in the butter.  You need the little dough “dams” to keep the butter from oosing everywhere.  A little trick I learned after the 10th time of having melted butter everywhere.

Once all of the filling is spread out, roll up the dough starting with the longest side.  This is a little tricky because all the sticky goodness in the inside wants to squish out.  Stick with it and roll until it is a little log.  At this point, I pinch the edges closed and then seal the flap on the leading edge of the dough.  This is sometimes tricky as the butter makes it a bit slippery.  Do your best…no one will know if it doesn’t stick.

Once you do that, slice the log into one inch slices and place them on a cookie sheet.  I like to space my rolls apart so that they get a little crispy on the edges.  If you want your rolls more gooey, place the cinnamon rolls close together (touching each other).  Scoop any excess butter/cinnamon sugar mix up and drizzle it on top of your rolls.

Place in the oven and cook for 12 to 15 minutes until a light brown.

I like to glaze my rolls as soon as they get out of the oven so that it melts all over.  It does make a mess in the pan though.  If you want it more neat, I would wait until they cool a bit and then add the glaze.  Mix up the following ingredients for the glaze.  You will be shocked how fast that powdered sugar is absorbed…kind of magic.

GLAZE

READY TO EAT!!!

 

Wishing you a wonderful day….

Pizza Pull Apart Bread is a WINNER

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I am using pinterest more and more to collect recipes and ideas that I see and want to try.  Rather than clip something out of a magazine or bookmark it on the computer and never use it, I seem to really use pinterest to keep ideas and actually try them.  I saw this recipe for Pizza Monkey Bread (I call it pull apart) a few weeks ago and pinned it.  Then, when checking yesterday for just the right appetizer recipe for my niece’s 6th birthday party, I decided on this recipe.

I used the idea from the recipe above and headed to the store.  I decided that I didn’t want to make anything from scratch so I set out to get items that were ready to go.

My Shopping List

  • 3 Cans Thick Pillsbury Pizza Dough
  • 1 Bag of Turkey Pepporoni
  • 1 Bag of Mozzarella Cheese Sticks (cut into small chunks)
  • 4 Tbs of Butter
  • 2 Cloves of Garlic
  • 1 Small Container Pizza Sauce

Supplies You Need

  • Pan – I used a bundt pan. You will want a pan that is somewhat deep so that you can stack the rolls.
  • Baking Brush (not required but helpful)

So, when I had all the ingredients on the table and my husband saw the bundt pan, he was a bit confused to say the least.  He thought a dessert with pizza sauce????

Here’s how you pull it all together…really simple, but allow yourself a good 15 to 20 minutes to get it oven ready.

  • Take butter and garlic over medium head and melt until garlic starts to brown.
  • Remove from heat and set aside.
  • Take small chunks of pizza dough (a little under a Tbs) and press flat.
  • Place a piece of pepperoni and cheese piece in the middle.
  • Fold over the dough and roll into a ball.  Make sure everything is completely covered in the middle.
  • Place in the bottom of your pan and brush the garlic butter sauce on the ball.
  • Keep adding to your pan until you have finished all of your dough.
  • Cover and let sit for 30 minutes.
  • Heat the oven to 400 degrees.
  • Cook for 30 to 35 minutes until the top is lightly browned.
  • Remove from oven, let sit for 10 minutes.
  • Turn your pan over onto your serving dish, add pizza sauce for dipping and you are done!

So, I got too excited and forgot to take a photo of the final product!  But, it turned out great and was a hit.  It is also very kid friendly.  It would also be a fun recipe to try with kids that like to cook.  It’s a fun hands on recipe.

Here’s a photo from the website linked above for this recipe…thanks for the assistance in the final photo that I forgot to take.  And, yes, it did look something like this.

Check out my pinterest board with all of my pinned recipes for appetizers and entertaining.  Hope you have a great Sunday.  Hoping for rain here and to get a little sewing in!  Wouldn’t that be great!

Cream Cheese Sugar Cookies….Because they are the best!!

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So, I found this recipe some years ago and I must make it every year.  It is the best.  Try It.

Ingredients

Instructions

  1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
  2. Preheat oven to 375 degrees F
  3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
  4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Tips

  • Make sure that you chill the dough.  It will keep for up to a week.  I wrap mine in plastic wrap in a large ball.
  • Do NOT overcook these cookies.  They will not seem done … do not worry!  They should only get a slight tint of color.
  • Use lots of frosting…I used the simple frosting right out of the squeeze bottle (Michael’s) this year for the first time.  It is quick and simple.  But, I really prefer using homemade frosting from scratch and taking my time.  But, time was not on my side so I did what I had to.
  • Eat a lot of these….(and then workout)