MM FORMAT BY MARY ANN YOUNG
ROLLS
1 package pillsbury hot roll mix
2 tbsp sugar
1 cup water, heated to 120-130
2 tbsp butter or margarine, soft
1 egg
FILLING
1/4 cup butter or margerine, soft
1/2 cup sugar
1 tsp cinnamon
1/2 cup raisins
1/4 cup finely chopped nuts
GLAZE
1 1/2 cup powdered sugar
1 tbsp butter or margarine, soft
2 tbsp 2-3 tb milk
1/2 tsp vanilla
A Recipe for
Giant Overnight Cinnamon Rolls
An empty belly is the best cook. |
| Estonian Proverb |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
This Recipe for Giant Overnight Cinnamon Rolls is one of thousands in the Recipes-to-go Bread Cookbook.
Food Tip |
If you enjoy this Giant Overnight Cinnamon Rolls Recipe - you should enjoy the recipe collections you can find on the websites below:
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Herb Tip |
This is a recipe for Giant Overnight Cinnamon Rolls from the recipe cookbook of Recipes-to-go (Bread)
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
I eat merely to put food out of my mind. |
| N.F. Simpson |
An empty belly is the best cook. |
| Estonian Proverb |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Grease 13x9x2 inch pan. In large bowl, combine flour mixture with
yeast from foil packet and 2 tb sugar; blend well. Stir in HOT water,
2 tb margarine and egg until dough pulls away from sides of bowl.
Turn dough out onto lightly floured surface. With greased or floured
hands, shape dough into a ball. Knead dough for 5 minutes until
smooth. Cover with large bowl; let rest 5 minutes.
On lightly floured surface, roll dough to 15x10 inch rectangle.
Spread 1/4 cup margarine or butter evenly over dough. In small bowl,
combine 1/3 cup sugar and cinnamon. Sprinkle with raisins and nuts.
Starting with 10-inch side, roll up tightly, pressing edges to seal.
Cut into 6 slices and place, cut side down, into greased pan. (At
this point, dough can be covered with plastic wrap and refrigerated
overnight. Dough may rise in refrigerator. If necessary, let dough
stand at room temperature before baking until almost doubled in
original side. Then, bake as usual).
If baking same day, you still cover loosely with plastic wrap and
cloth towel. Let rise in warm place (80-85 degrees) until almost
doubled, about 30 minutes. Heat oven to 375 degrees. Then, uncover
dough and bake rolls for 20-30 minutes till golden brown. Cool 1
minute. Remove from pan and cool for 10 minutes. (This keeps bottom
from getting soggy.)
Drizzle glaze ingredients over rolls which may have been placed back
in pan first.
TIP: To speed up the process of rising, I heat oven to about 200
degrees for 5 minutes or so, then turn it off before putting pans in
just to rise before final baking. I do this when you can't ensure
room being at proper warmth or drafty. Otherwise, rolls will take too
long to rise and will be either heavy in consistency or too small.)
Serves: 6
Giant Overnight Cinnamon Rolls Recipe brought to you by Recipes To-Go