Recipe: Cinnamon Roll Casserole

I am always on the hunt for yummy breakfast dishes that I can make when I have extra time on the weekends and this one definitely fits that requirement.  When I came across this recipe on The Dishy Decorator's blog, I just knew I had to try it so I made it for Fathers Day breakfast and it was a huge hit with my family.  It is like a bread pudding and is oh so tasty and super easy to make.

I only made a few changes to the recipe.  First, instead of cutting all the rolls into eight pieces, I did the first layer and can into four pieces, then on the second layer and can, I cut into eight pieces and filled in any bare spots.  I didn't have any heavy cream, so I used 1/4 cup half and half and 1/4 cup whole milk.  Instead of pecans, I used walnuts.  

This dish is so good and easy to make that I will be making this for our VBS volunteers and even for our school staff.  Enjoy!

Cinnamon Roll Casserole

by The Dishy Decorator

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Ingredients

• 2 tbsp of melted butter or baking spray
• 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
• 4 eggs
• 1/2 cup heavy whipping cream
• 2 tsp ground cinnamon
• 2 tsp vanilla
• 1 cup chopped pecans (or walnuts)
• 1/4 cup maple syrup

Garnish

• Icing from cinnamon rolls
• Maple syrup (if desired)

Instructions

1. Heat oven to 375°F.
2. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish.
3. Separate both cans of dough into 16 rolls; set icing aside.
4. With the first 8 rolls, cut each roll into 4 pieces; place pieces over butter in dish.
5. With the last 8 rolls, cut each roll into 8 pieces, making sure to fill in any bare spots and then just layering on top.
6. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.
7. Sprinkle with pecans; drizzle with 1/4 cup syrup.
8. Bake 20 to 28 minutes or until golden brown.
9. Remove from oven and cool 15 minutes.
10. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
11. Drizzle icing over top.
12. If desired, spoon syrup over individual servings.

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Linked To:

*My Sweet and Savory: Meatless Monday

*Boogieboard Cottage: Masterpiece Monday

*The Southern Institute: Creative Me

*Mrs Happy Homemaker: Makin' You Crave Monday

*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me With Love: Mix It Up Monday

*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat Tuesday
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef in Training: Tuesday Talent Show
*Crazy for Crust: Crazy Sweet Tuesday
*33 Shades of Green: Tasty Tuesday
*Lady Behind the Curtain: Cast Party Wednesday
*Bizzy Bakes: Recipe Box
*Mom on Timeout: Taking Timeout Thursday
*Miz Helen's Country Cottage: Full Plate Thursday
*The 36th Avenue: Sticker and Party Time
*A Little Nosh: Tastetastic Thursday
*Something Swanky: Sweet Treats and Swanky Stuff
*A Creative Princess: It's a Party
*A Glimpse Inside: Catch a Glimpse
*Happy Hour Projects: Happy Hour Friday
*Simply Sweet Home: Friday Favorites
*Alli-n-Sons: Sweet Tooth Friday
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Gingerbread: Sweet Saturday
*Sweet as Sugar Cookies: Sweets for a Saturday
*Country Momma Cooks: Link and Greet
*Everyday Mom's Meals: Church Supper
*Addicted to Recipes: Scrumptious Sunday
*Reasons to Skip the Housework: Tuesday Time Out
*Blissful and Domestic: Feature Friday

Recipe: {Bread Maker} Pretzel Rolls

Hello.  My name is Wende and I am addicted to Pinterest.  It has been minutes since my last pin. 

I came across this pin for the most amazing looking pretzel rolls. They looked so yummy that I had to make the right away.  Now, these rolls have a few extra steps, but they are worth every extra step!  The rolls are the perfect pretzel texture on the outside and soft goodness on the inside.  I made some with salt and some without and my family preferred the salted version better.  We couldn't wait to try these, so as soon as they came out of the oven, we were ready to make them into sandwiches.  Who knew a plain ham and cheese could taste this good all because of a pretzel roll?  

Enjoy!

Pretzel Rolls

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Ingredients

• 1 1/2 cups warm water
• 1 pkg yeast (or 2 1/4 tsp)
• 2 tsp sugar
• 4 tbsp butter, melted
• 2 tsp salt
• 4 to 4 1/2 cups flour
• 1/4 cup baking soda
• 1 egg, lightly beaten
• Kosher or pretzel salt

Instructions

1. Pour warm water in bread machine pan.
2. Add yeast and sugar and allow to proof, about 15 minutes. It will be foamy when it is ready.
3. Add melted butter, flour and salt.
4. Set the cycle to dough.
5. Line a baking sheet with parchment paper.
6. Once the cycle is complete, pour the dough out onto a floured surface.
7. Knead a few times then cut into 18 pieces, about 2 ounces each.
8. Pull the sides up, bringing them to the middle and pinch together to form a ball.
9. Flip the ball over, pinched side down. Cup your hand over the dough and roll it into a smooth ball between your hand and work surface.
10. Place the dough onto the baking sheet, cover and allow to rise for about 30 minutes.
11. After 15 minutes, bring two quarts of water to boil.
12. Preheat oven to 425 degrees.
13. Once the 30 minutes are complete and the water has come to a boil, add the baking soda to the water. Turn the heat down so the water is simmering.
14. Place the dough, one or two at a time, into the water.
15. Cook on each side for 30 seconds.
16. Remove from the water with a slotted spoon allowing as much water to drain off of the dough ball.
17. Once all the balls have been cooked in the water bath, brush each one with the beaten egg. Sprinkle with salt.
18. Place in the oven for 15 to 20 minutes.

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Linked To:

*My Sweet and Savory: Meatless Mondays
*The Southern Institute: Creative Me
*Boogieboard Cottage: Masterpiece Monday
*Mrs. Happy Homemaker: Makin' You Crave Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen 
*The Sweet Spot: Recipe Party Time
*A Southern Fairytale: Mouthwatering Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me With Love: Mix It Up Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's A Blog Party: Delicious Dishes
*Two Maids a Milking: Two Maids a Baking
*Mandy's Recipe Box: Totally Tasty Tuesday
*33 Shades of Green: Tasty Tuesday
*Permanent Posies: Tuesday Tasty Tidbits
*Reasons to Skip the Housework: Tuesday Time Out
*Chef in Training: Tuesday Talent Show
*From Mess Hall to Bistro: Made From Scratch Tuesday
*Bizzy Bakes: Bake with Bizzy 
*My Girlish Whims: Your Whims Wednesday
*Turning the Clock Back: What's Cooking Wednesday
*This Chick Cooks: These Chicks Cooked
*Mom on Timeout: Taking A Timeout Thursday
*Miz Helen's Country Cottage: Full Plate Thursday
*Stuff and Nonsense: Fridays Unfolded
*A Little Nosh: Tastetastic Thursday
*The 36th Avenue: Let's Party
*Tidy Mom: I'm Lovin' It
*Simply Sweet Home: Friday Favorites
*Blissful and Domestic: Feature Friday Linky Party
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*Rattlebridge Farms: Foodie Friday 
*21st Century Housewife: Gallery of Favorites
*Happy Hour Projects: Freestyle Friday
*Country Momma Cooks: Link and Greet
*Inside BruCrew Life: Trick or Treat

Recipe: Caramel Apple Cinnamon Rolls

Don't you just love this time of year?  The cooler nights, the changing colors of the leaves, apples, cinnamon, sweaters and soups.  Fall just cannot be beat!  I was so excited to be invited to join other bloggers by Sheryl at Lady Behind the Curtain for her Improv Challenge.  This month's challenge is caramel and apples and I knew the recipe that I wanted to make.  

When I came across this recipe on Amanda's blog, Fake Ginger.  All I have to say about these delightfully good rolls is....YUM!  I loved the caramel apple filling. You have to give these a try they are worth the extra effort of cooking the apples and sugar.  I also made these easier by making the dough in my bread maker. I frosted my cinnamon rolls with a thicker more gooey frosting because I figure if you are going to be sinful you might as well go all out but the next time that I make these, I will use the glaze.

Enjoy!

Caramel Apple Cinnamon Rolls 
(adapted from the original recipe by Amanda/Fake Ginger)
{print}

Ingredients

For the cinnamon rolls: 
6 tbsp sugar 
1 tsp salt 
1 tsp ground cinnamon 
5 1/2 tbsp unsalted butter, at room temperature

1 large egg, slightly beaten

3 1/2 cups bread flour 
2 tsp instant (rapid rise) yeast 
1 cup plus 2-4 tablespoon whole milk or buttermilk, at room temperature

For the filling: 
1 tbsp unsalted butter

3 Granny Smith apples, peeled, cored and cut into ¼" slices

1/4 cup sugar 
1/2 tsp cornstarch 
1/4 tsp ground cinnamon 
pinch ground nutmeg 
pinch salt

1 tsp vanilla extract

3 tbsp plus 1 teaspoon sugar

3/4 tsp ground cinnamon 

For the frosting: 
4 ounces cream cheese, softened 
1 stick unsalted butter, softened
6 tbsp caramel sauce
1/2 tsp vanilla extract
1 1/2 to 2 cup confectioners’ sugar


Instructions

Add the roll ingredients in your bread maker pan as directed by your manufacturer.  Set up dough cycle and start. Meanwhile, make the filling. To make the caramelized apples, melt the butter in a skillet over medium-high heat. Add the apple slices, sugar, cornstarch, cinnamon, nutmeg and salt. Mix until the apples are evenly coated. Cook about 18 minutes, stirring occasionally. Remove from the heat and stir in the vanilla. Set aside to cool.

In a small bowl, whisk together the sugar and cinnamon to blend; set aside.


Lightly flour a work surface and roll the dough out into a rectangle with a rolling pin, lightly dusting the dough with flour if needed to keep it from sticking (about 12 x 14 inches for larger rolls or 9 x 18 inches for smaller rolls). Sprinkle the cinnamon sugar mixture over the surface of the dough. Evenly distribute the caramelized apples over the top of the dough. Starting with the wide edge, roll up the dough into a cigar-shaped log. Pinch the seam shut, and with the seam side down, slice the log into your desired number of rolls. Transfer them to a baking pan that has been sprayed with cooking spray, spacing them about 1/2" apart.  Place in the oven and let rise about 75-90 minutes, until the rolls have grown into each other and have nearly doubled in size.

Preheat the oven to 350 degrees. Bake for 20-30 minutes, or until golden brown. Let cool in the baking about 10 minutes, then transfer to a wire rack.


To make the frosting, cream together the cream cheese and butter until smooth. Mix in the caramel sauce and vanilla extract. Add confectioners’ sugar starting with 1 1/2 cups.  Add more if needed to reach a thicker frosting and until smooth. Gently frost the rolls. Let cool at least 15-20 minutes before serving.

NOTE:  These rolls can be made a couple of days in advance and kept in the refrigerator until you are ready to bake them off.  Just follow the instructions upon until they have been sliced and put in the pan.  Cover them loosely with plastic wrap and store in the refrigerator for up to 2 days. Pull the pan out of the refrigerator 3-4 hours before baking to let the dough proof.  Once the dough has proofed and has doubled in size, follow the baking and glazing directions.

Linked To:
*Simply Sweet Home: Friday Favorites
*Six Sister's Stuff: Strut Your Stuff Saturday 
*Sweet As Sugar Cookies: Sweets for a Saturday 
*EKat's Kitchen: Friday Potluck 
*It's A Keeper: It's A Keeper Thursday
*Miz Helen's Country Cottage: Full Plate Thursday
*Around My Family Table: Turning the Table Thursday
*Talking Dollar and Center: Sweet Temptations
*Mangoes and Chutney: Fat Camp Friday
*A Well-Seasoned Life: Sweet Indulgences Sunday
*My Sweet and Savory: Meatless Mondays
*A Southern Fairytale: Mouthwatering Monday
*Sumos Sweet Stuff: Market Yourself Monday
*Something Swanky: Sweet Treats Thursday 
*A Glimpse Inside: Catch a Glimpse 
*Mangoes and Chutney: Fat Camp Friday
*Lamb Around: Not Baad Sunday  
*I Heart Naptime: Sunday Scoop 
*J&M's Eye Candy: Strut Your Stuff Sunday
*It's A Blog Party: Delicious Dishes 
  

Recipe: Chicken Plops

Don't let the name fool you....this recipe is awesome!

Back when I had newborn twin girls and another baby girl that was 22 months old, I was looking for easy, fast and yummy recipes.  I did not have a lot of time but still wanted to make them dinner every night that didn't come out of a box or from a fast food restaurant.  I would have asked strangers on the street if I didn't feel like they would think I was crazy.  One of my co-workers had mercy on me and gave me this recipe.  While these are not the most healthy thing, they are tasty and my girls still love them to this day.  I don't make them as often as I did then, but when I need a fast and easy meal, I make these because I always have these ingredients in my pantry.  And as a bonus, I had six leftover and put them in their lunch boxes the next day.  The girls were surprised and happy that they had such a yummy lunch the next day.

I hope you enjoy these as much as we do.

Chicken Plops

2 cans crescent rolls
1 13 oz can chicken (I use Member's Mark from Sam's)
1 8 oz tub chive and onion cream cheese
3 or 4 slices bacon, crumbled (I also use Hormel Real Bacon Bits)
1 tsp garlic powder
salt and pepper to taste

Preheat your oven to temperature given on the package of crescents.  Unroll dough and break apart into the triangles. Mix together the chicken, cream cheese, bacon, garlic powder, salt and pepper until well mixed.  Lightly spray a baking sheet with cooking spray.  Unroll one can of rolls and separate.  Spoon one tablespoon of chicken mixture on to each crescent roll at the biggest end.  Roll the crescent roll as you normally would but close the ends so that no filling is exposed.  Pinch ends and seams so that the filling will not ooze out during baking.  Place filled rolls on prepared baking sheet about an inch apart.  Repeat steps with second can.  Bake for 13 to 17 minutes or until golden brown.  Allow to cool slightly before serving.



Linked To:
  *  EKat's Kitchen:  Friday Potluck
  *  Blessed with Grace: Tempt My Tummy Tuesday

Recipe Review: Old Timey Butter Rolls

OMG!  These rolls are a slice of heaven. 

I wanted to take a treat to my grandmother and while I was looking around on Christy Jordan's Southern Plate, I came across this recipe.  I thought it would be something that my grandmother would enjoy and it looked very good to me.  These were so easy to make and yummy delicious!  They reminded me of my mother's cream puffs in a biscuit form.  The sauce is like a custard that is rich and yummy.  This would be the perfect ending to a comfort meal.

Enjoy!

Old Timey Butter Rolls
(recipe from Christy Jordan's Southern Plate)

Rolls
2 cups self rising flour (I used AP with 3 tsp baking powder and 1 tsp salt)
1/2 cup shortening
1/2 cup milk (I needed an additional 2 tbsps)
1 stick butter or margarine
1/4 cup sugar
1 tsp cinnamon

Sauce
2 cups milk (I used 2%)
2/3 cup sugar
1 tsp vanilla (I used 2)

Cut shortening into flour really well with a fork.  Stir in milk.  On a floured surface, dump out dough and press together with your hands to form a ball.  Roll out into a rectangle (about 7 x 10" size).  Spread softened butter over dough and then sprinkle sugar and cinnamon over top.  Roll it up like a jelly roll and press it together lightly.  Cut into nine slices (I ended up with eight) about one inch thick each.  Place into a lightly greased 8 x 8 baking dish.

In a medium sauce pot, combine all milk sauce ingredients.  Heat over medium heat, stirring constantly, until mixture begins to bubble lightly.  Pour over rolls in pan.  Bake at 350 degrees for 30 to 40 minutes, or until rolls are lightly browned on top.  Allow to sit for a few minutes once it is done for the rolls to soak up more sauce.  After you put each roll on a plate, spoon more sauce over top.

Recipe Review: Orange Rolls

I have been wanting to try this recipe for awhile.  I mean, who hasn't had those yummy orange rolls that you can buy in the frozen food section at the grocery store.  But, these are so much better. 

I found this recipe when I was reading through some of my favorite blogs.  Have you been to Sweet Luvin' In The Kitchen?  There are some awesome recipes there along with this one.  My kids were begging me for a taste test as soon as they were cool enough to eat.  I only made a couple of changes.  I made these in my breadmaker and  I added orange juice to the filling instead of orange zest. 

Enjoy these unbelievable yummy rolls!

Orange Rolls

(adapted from Sweet Luvin' In The Kitchen)

Dough

1 1/4 cup warm water

3 eggs, well-beaten

1/2 cup unsalted butter, softened

4 1/2 cups flour

1/2 cup sugar

2 tsp. salt

1 1/2 Tbsp. dry active yeast

Filling

1/3 cup unsalted butter, softened

1/4 cup sugar

juice from 1 orange

Glaze

juice of 1 orange

1/4 cup unsalted butter, softened

powdered sugar

Add ingredients to the bread maker as suggested manufacturer.  Set to dough cycle.  Once cycle is complete, gently deflate dough and divide dough in half on a lightly floured surface.  Allow the dough to rest for a few minutes.  While the dough is resting, mix the butter, juice and sugar until blended. Roll one half of the dough out into a rectangle. Spread half of the butter mixture onto the dough. Roll up and cut slices about 1-1/2 inches thick.  Place rolls in a greased 9x13 inch pan.  Bake at 350 degrees for 15 - 20 minutes or until light golden brown.  While the rolls are baking, mix the ingredients for the glaze.  I like my icing be thick so that it is more like icing and not glaze.  Once the rolls have cooled slightly, ice rolls and enjoy.

Linked To:

*Everyday Sisters: Sharing Sundays

Vacation

The girls and I have been on vacation in Texas visiting my family since mid-June. Although it has been hot, we have enjoyed the relaxing days of summer. The girls have been swimming every day and playing outside as much as possible. In a few days, we will be leaving for home to get ready for school that starts August 13.

While we have been here, my mother and I have been cooking and baking. I have had the opportunity to test several recipes....some have turned out better than others. My mother bought a bread machine while I was here and we have had fun putting it to good use. Who doesn't love fresh bread, rolls and goodies? There is nothing better than warm rolls fresh from the oven to go with dinner and a tall glass of sweet tea.

I found a roll recipe that is so wonderful. Every time that I have made a pan, the rolls go so quick they don't have a chance to get cold. If you have an opportunity, you must try this recipe.
My girls love them fresh out of the oven smothered in butter and honey. The rolls are dense enough that you could easily turn these into hamburger buns and hot dog buns which is what the recipe is for.

I hope that you are enjoying the summer as much as we are!