Breads, Breakfast

Cinnamon Rolls (Bread Machine)



  • 1 cup water
  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 teaspoon salt
  • 3 1/3 cups bread flour
  • 3 teaspoons yeast


  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 stick room temp butter


  • 1 1/4 cups sifted powdered sugar
  • 1 teaspoon corn syrup
  • 1 teaspoon vanilla
  • 2 tablespoons heavy cream
  • 2 oz cream cheese
  • 1 tablespoon butter


Place all your ingredients in the bread machine according to your machine directions. Turn on the dough setting and let it complete its cycle. Let rest in the machine another 30 minutes until the dough is almost coming out of the bowl.

Mix the cinnamon and sugar together and set aside. Once your dough cycle is complete, flour surface and roll out dough out into a rectangle about 18 X 9. Spread butter over the whole surface, sprinkle cinnamon sugar over the butter. Roll up tightly then cut in one inch circles and place in a buttered baking dish.

Let the rolls rise another 1 hour to 1 1/2 hours until doubled in size. Preheat oven to 350 and bake for 25-30 minutes until golden brown.

While they are baking, make the glaze. Mix all ingredients together. Once you remove the rolls from the oven, while they are still hot, top with the glaze and serve.

Chicken, Crockpot

Orange Cinnamon Chicken


  • 3-4 lb. chicken cut into serving pieces
  • 1 C. chicken broth, homemade or canned
  • 1/4 lb. butter
  • 2 C. orange juice
  • 1 C. raisins
  • 1/4 tsp. cinnamon
  • 2 Tbs. flour


Heat butter in large skillet, and brown chicken. Remove chicken pieces to slow cooker as they brown. Combine all other ingredients, except flour, mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hrs, or until chicken is tender. Remove 1 C. of sauce from the pot and combine with flour, mixing well. Return sauce-flour mixture to the pot. Turn pot on HIGH, and cook an additional half hour.

Cakes and Pies

Zucchini Cake with Cinnamon Cream Cheese Frosting (Betty Crocker)


  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 3 eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups coarsely shredded zucchini (about 2 medium)
  • 3/4 cup chopped walnuts



  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar


Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray. In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour. In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.


Chelsea Buns


  • Sweet dough
  • 1/2 cup brown sugar
  • 2 tsp. cinnamon
  • 1/3 cup softened butter or margarine
  • 1/2 cup raisins
  • 1/2 c. walnuts, chopped


Mix brown sugar, cinnamon, and butter together. Place 1/3 mixture in 8-inch square pan; blend in 2 tsp. water. On a lightly floured surface, roll dough into 12 x 9-inch rectangle. Spread remaining mixture on the dough. Sprinkle raisins and walnuts on top. Roll up along the short side jellyroll style; pinch edges together to seal. Cut into 9 slices and place cut side up on top of the mixture in the pan. Cover and let rise in a warm place until almost doubled in size about 40-50 minutes. Bake at 375F for 30-35 minutes. Turn out upside down onto serving dish while warm.

Variation: Place 9 pecan or cherry halves in three rows in the mixture. Place slices on top of each nut or cherry

5 Ingredients or less, Breads, Breakfast

Gooey Apple Pull-Apart Bread

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  • 12 frozen dinner rolls
  • 2 Granny Smith apples, chopped (and peeled, if you prefer)
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted and divided
  • For the Glaze:
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon milk
  • 1/2 cup powdered sugar


  1. Preheat oven to 350 degrees F and spray an 8 x 4-inch loaf pan with cooking spray. Place frozen dinner rolls on a plate covered with plastic wrap, thaw about 30 minutes or until soft enough to cut.
  2. In a medium mixing bowl, mix apples, cinnamon, sugar, and 2 Tbsp butter.
  3. Using kitchen shears, cut each roll into fourths and roll them into balls with your hands. Place 10 small rolls on the bottom of the pan.
  4. Drizzle half of the remaining melted butter over the rolls. Cover with half of the apple mixture, and repeat layers until the ingredients are used up.
  5. Let rise for about 1 hour, or until the rolls have doubled in size. Bake for 30-35 minutes, or until brown on top.

For the glaze:

  1. Mix together butter, brown sugar, milk, and powdered sugar. You may need to add more powdered sugar or milk to get desired consistency.
  2. Pour all over the top of the bread.

Maple-Cinnamon-Pecan Pull-Aparts (Pillsbury)

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  • ½ cup chopped pecans
  • 1/3 cup packed brown sugar
  • 2 tablespoons butter or margarine, melted
  • ¼ cup sour cream
  • 1 teaspoon maple flavor or vanilla
  • 1 can (17.5 oz) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing


Heat oven to 350°F. Spray 8×4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing. Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan. Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm.


Cinnamon Roll-Wrapped Sausage with Maple Dipping Sauce (Pillsbury)

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  • 1 can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
  • 10 fully cooked pork or turkey sausage links (from 9.6-oz package)
  • 1/3 cup maple-flavored syrup


Heat oven to 350°F. Spray cookie sheet with cooking spray. Separate dough into 5 rolls. Spray thin, serrated knife with cooking spray. On work surface, slice each roll horizontally in half, making 10 rolls (respray knife and reshape dough if necessary). Wrap 1 roll around each sausage link (see photo); secure with toothpick. Bake, toothpick side down, 12 to 15 minutes or until sausage links are hot and roll is light golden brown. Cool 5 minutes. Meanwhile, in small bowl, mix icing and syrup until blended. Microwave on Medium (50%) 20 seconds or until warm. Serve with warm cinnamon roll-wrapped sausages.


Apple Enchiladas


  • 1 (21 ounce) cans apple fruit filling and topping ( or other fruit filling)
  • 6 (8 inch) flour tortillas
  • 1 teaspoon cinnamon
  • 1/3 cup butter or 1/3 cup margarine
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup water

Spoon fruit filling evenly down centers of tortillas. Sprinkle with cinnamon. Roll up, and place, seam side down, in a lightly greased baking dish. Bring butter and next 3 ingredients to a boil. Reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas: let stand 30 minutes. Bake at 350 for 20 minutes.


My Mother’s Potica



  • 8 T unsalted butter, melted
  • 3/4 c warm milk (110 degrees)
  • 2 T sugar plus 1 5 for sprinkling on top
  • 3 large egg yolks, plus one large egg for brushing top
  • 2 1/2-3 c. flour
  • 1/4 t salt


  • 3/4 c raisins
  • 1/4 c milk
  • 3 T plus 3/4 c sugar
  • 1 t cinnamon
  • 3 large egg whites
  • 1/2 c walnuts


  1. Lightly grease a large bowl.  Mix together butter,  milk, sugar and egg yolks in large measuring cup.  Stir 2 1/2 c. Flour, yeast and salt in mixing bowl.  With mixture on low, add milk mixture. After dough comes together, increase the speed to medium and mix until shiny and smooth, 4-6 minutes. ( if dough is sticky after three minutes, add the remaining 1/2 c. flour, 2 T at a time.) Turn the dough o to. Heavily floured surface and shape into a ball.  Knead just until the dough becomes smooth abut 20 seconds. Place the dough in a greased bowl, cover with plastic wrap, and let test in a warm place until doubled in size, 1 1/2-2 hours.
  2. While the dough is rising, bring the raisins, milk 3 T sugar and cinnamon to a simmer in a small nonstick skillet over medium high heat. Lower the heat to medium low and cook until the milk is evaporated and the mixture becomes a thick paste about five minutes. Cool to room temperature for 30 minutes.
  3. With an electric mixer, beat the egg whites at medium low speed until frothy about one minute. Increase the speed to medium and gradually add the remaining 3/4 c sugar until incorporated about one minute. Increase the speed to high and beat until the whites form soft peaks about two minutes. Add the raisin mixture and beat on low speed until just incorporated about 10 seconds.
  4. Coat two 8″ cake pans with cooking spray. Punch down the dough, remove it from bowl, and divide into two balls.  Roll each piece into a 20 inch square on a lightly floured surface. Spread each square with filling and top with half the nuts. Roll each into a cylinder and arrange in the prepared pans in a spiral. Cover with plastic wrap coated with cooking spray and let rise one hour.
  5. Preheat oven to 350. Brush spirals with beaten egg and sprinkle with one T sugar. Bake until golden brown 25-30 minutes.