Home Cooking Recipes
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Cinnamon Rolls in a Snap
Chef:  Cynthia A. Haynes - Holyoke, CO          Category:  Breads

Ingredients:
4 1/2 cups prepared biscuit mix
1 1/3 cups milk
2 tablespoons margarine, softened
1/4 cup sugar
1 teaspoon cinnamon(I add more)
1/3 cup raisins (optional)
2 cups powdered sugar
2 tablespoons milk
2 tablespoons butter, melted
1 teaspoon vanilla










Directions: In a bowl, combine biscuit mix and milk. Turn onto a floured surface and knead 8 to 10 times. Roll dough in to a 12x10 inch rectangle. Spread with butter. Combine sugar, cinnamon, and raisins, sprinkle over butter. Roll up from a long side, pinch seam to seal. Cut into 12 slices. Place with cut side down onto a large greased cookie sheet. Bake at 450°F oven for 10 to 12 minutes or until golden brown. Mix icing and spread over rolls. Serve immediately. Makes 1 dozen.

Notes: When my daughter was a new bride she received this recipe from her mother-in-law. It soon became a favorite of our families for it's easy preparation resulting in such a delicious breakfast treat. Leftovers reheat just like fresh baked when warmed up.

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