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[naturalgirl]

I remember making all sorts of fillings for cinnamon-roll type bread meals. Sweet, non-sweet, spicy, or main-dish type...

I remember filling a bread dough with white sauce, cheese, finely chopped and partially cooked broccoli/cauliflower, and finelly chopped chicken. Rolled it up, cut it, then baked. Serve with more hot white sauce, if you want...

"pie filling" type of roll, where the filling is pretty thick. You have to make sure that the bottom is well greased though for this one. Apple pie filling is my favorite. 

Pizza roll-ups. Leave out the tomato sauce. Otherwise, use pizza filling. Roll, bake, and THEN serve with pizza sauce.



I'm sure that there are other creative brains out there, or someone who wants an unusual idea to serve to a bord family  . These are so fun to make! Any more ideas out there?

[rejoicing]

That sounds fun! What a good idea! We have always just made things like that pocket-style or like a turnover...Now I am gonna have to try to make some "dinner rolls"! 

I DO have a really old and good recipe for gooey, sweet, bad for you, but oh so good cinnamon rolls if anyone is interested...mmmm.....

[amy3js]

I DO have a really old and good recipe for gooey, sweet, bad for you, but oh so good cinnamon rolls if anyone is interested...mmmm.....

*waves hands wildly* I am, I am!!

 

[naturalgirl]

Me too!

[andiclare]

I DO have a really old and good recipe for gooey, sweet, bad for you, but oh so good cinnamon rolls if anyone is interested...mmmm.....

LOL yes please!!

[rejoicing]

OK OK, here goes... I also have the cinnabon recipe, but these are EVEN BETTER! mmm... now I'm gonna have to make them this weekend!   

Miss Linda's Cinnamon Rolls...
-Combine 1/2 c. water, 1/2 c milk, 1/3 c. butter   in saucepan over medium until butter melts, stirring occasionally. Let cool to 125-130 deg.
-Combine 3 c. flour, 1 t. salt, 1/4 c. firm packed brown sugar, 1pkg rapid-rise yeast in large mixing bowl.
-Gradually add milk mixture to flour mixture, beating at low speed with electric mixer
-Add 2 lg eggs and beat 2 min. at med. speed
-Grad. add 1 add'l c. flour, beating 2 more min
-Add enough flour to make a soft dough (up to 1/2 c)
-Turn dough out on well floured surface. Knead 5 min or until smooth and elastic, no longersticky.
-Cover and let rest10 min
-Divide dough in half and roll each half into 12"square
-Combine 1 c. firm-packed brown sugar, 1/3 c softened butter, 2 t. ground cinnamon
-Spread evenly over both squares
-Roll up jelly-roll style, pinching seams to seal
-cut into 1" slices (you can use dental floss for this!) Cut off tips of each end and eat raw..YUMMY! LOL!
-Place rolls cut side down in 2 lightly greased 8" pans
-cover and let rise in WARM place free from drafts 45 min. or until doubled in bulk (the rolls, not you!) 
-Bake 375 for 15-20 min or until golden brown
-Makes 2 doz. May be frozen

You MUST top them with this...
Aunt Nancy's Brown Sugar Icing
-heat 1 c. brown sugar, 1 stick oleo (butter) until boiling for 1 min.
-Add 1/4 c. can milk
-Heat and stir
=Add 2 1/2 - 3 c. powdered sugar

If you NEED to have cream cheese on yours, then you can try this (but nothing beat's Aunt Nancy's)
Cinnabon Icing
-Combine 8 Tb softened margarine, 1 1/2 c. powdered sugar, 1/4 c. cream cheese, 1/2 t. vanilla extract, 1/8 t salt-Beat well with electric mixer until fluffy

[amy3js]

-cover and let rise in WARM place free from drafts 45 min. or until doubled in bulk (the rolls, not you!) 

HAHAHAHAHA!!!!!!!!!!! ROFL!   

Is that our warning before making these? haha!

[naturalgirl]

I was wondering that too--Grin. I mean, man, you sure this won't make ANYONE double in bulk? (oink, oink, oink, slurp..."More?") lol 

[andiclare]

You MUST top them with this...
Aunt Nancy's Brown Sugar Icing
-heat 1 c. brown sugar, 1 stick oleo (butter) until boiling for 1 min.
-Add 1/4 c. can milk
-Heat and stir
=Add 2 1/2 - 3 c. powdered sugar

Rejoicing, when you say 1/4 c. can milk, does that mean condensed milk, or evaporated...?

Second question: if you do freeze the extras for later, is it better to freeze the dough or freeze the already-baked rolls?

Thanks for the recipe, I will be trying it soon! 

[rejoicing]

It is a very old recipe, so I'm not sure which was intended, but I have used both...whatever I have on hand at the moment! 

Freeze the wrapped up baked cinnamon rolls without icing up to 3 months.
Thaw in fridge overnight.
Bake in foil 375 10-15 min.

But they really never make it to the freezer in my house! LOL!

Rejoicing, when you say 1/4 c. can milk, does that mean condensed milk, or evaporated...?

Second question: if you do freeze the extras for later, is it better to freeze the dough or freeze the already-baked rolls?

Thanks for the recipe, I will be trying it soon! 

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