Note: originally shared this amazing roll recipe in May 2013. No text except this blurb have been changed from the original posting.
This is our current situation: we just moved here in January, and are building a house. While that’s happening, we’re living in a small apartment with a one-person-only-or-your-bumping-each-other kitchen. As such, we don’t have visitors/family over very often. Or at all, I guess! My wonderful uncle and aunt, that don’t live terribly far (and on the same street our house is being built on), who live closer to our church building, have made it a habit of inviting us over for dinner after church on Sundays. I can’t tell you how WONDERFUL this is!!! I not only love it because 1. we get to see them and spend time (they have a new baby about 4 months old, and she’s so cute!) and 2. we don’t have to wait longer to eat dinner, but also 3. I get to try out fun new things to bring to go along with dinner, whether a side dish or dessert. LOVE IT!!!
We were having chicken enchiladas one week, and I decided that some rolls would be a great accompaniment. Problem was, I’d never made rolls in my life! I found this amazing recipe on Sugar N’ Spice Gals, and automatically thought ‘Rolls with cake mix…..who could resist that?!’ They turned out so delicious, there was a small discussion over who got the last roll (Wonder Woman ended up with it, I think because she did the cute guilty look thing)!
- 1 1/4 cup Yellow cake mix
- 1/2 tbsp. Active dry yeast (or one .25 oz. packet)
- 1 1/2 cups Warm water
- 3 1/4 cups Flour, plus some for dusting
- 1/4 cup Butter, melted (for brushing)
- Oil, for brushing
- In a large bowl, mix the yeast into the warm water and let it stand about 10 minutes. Add the flour and cake mix and mix until well combined. Spread some flour on a counter or board, then knead the dough until no longer sticky. Add more flour if necessary.
- Lightly oil a large bowl, and place the dough ball in. Roll it around until all sides are covered with oil. Cover with a wet towel (paper towel is fine) and let rise for about an hour, or until it’s double in size.
- Place on board and roll into a large rectangle. (I realized our rolling pin was still packed away in storage, but made it work with a cup). Cut rectangles into about 2″ x 4″ pieces. Brush each piece with butter, then roll up short end to short end. Pinch the seam to help it stay closed, then place seam-side down on sprayed baking sheet.
- Cover with a wet towel (again, paper towels work great) and let rise for about 30 minutes, or until double in size.
- Preheat oven to 350 Degrees. Bake for about 15 minutes, or until lightly browned. Brush tops with more butter and ENJOY!!!
Makes about 1-2 dozen
Are you a breakfast person, or no? I’ve noticed that most people are either a ‘must have breakfast, I love it’ type, or a ‘nah, I’ll pass’ type. I’m the former…I’ve GOTTA have breakfast, and I love yummy foods in the morning! My whole family is that way, but it gets hard with little time to spare before the daily stuff. Luckily, we’ve found some great, delish recipes we can whip up, like The Easiest Cinnamon Rolls Ever!
Our schools start really early, with Cat Woman (our exchange student) having to catch the bus at 7:10am and Wonder Woman walking at about 7:20am. Since we don’t like waking up any earlier than we have to, fast breakfast recipes are a MUST! I also love that you can make these rolls the night before, then just pop them in the oven. They rise a bit more, but larger rolls are great!
- 2 cups Warm Water
- 1/4 cup Rapid Rise Yeast
- 1/4 cup Sugar
- 2 tsp. Salt
- 1 1/2 cubes Butter, softened
- 6 cups Flour
- 1 tbsp. Vanilla
- For cinnamon coating: 1/2 stick butter, softened plus brown sugar and cinnamon
- For frosting: powdered sugar, vanilla extract, heavy cream (all to taste/texture preference)
Notes: makes about 19 big rolls (about the size of my hand)
- Preheat oven to 400 Degrees F. Spray or line some baking sheets, set aside.
- In a large mixer, mix the water, yeast, sugar, salt, butter and vanilla. Slowly add in the flour until it’s a nice, elasticy texture. Place on a floured surface and roll out in a long oval, about 1/4 – 1/2 inch thick.
- Spread the 1/2 stick buttter over the dough, then sprinkle brown sugar and cinnamon as you desire (if you like more, go for it. Want less, that’s good, too).
- Tightly roll up the dough the skinny way, then slice off 1″ cuts for your rolls. Place on your prepared pans, then set on the oven while it finishes preheating (the warmth helps them rise a bit). When preheated, cook for about 13-16 minutes, or until the dough is slightly starting to brown.
- If you like frosting (who doesn’t?) then mix some powdered sugar, vanilla extract and heavy cream together to your desired taste and consistency. Spread/pour over the rolls and enjoy!
I love weekend mornings. Seriously, it’s just so nice to not be rushing to get Wonder Woman to the bus, or Flash off to work. We can relax, stay in pjs longer (possibly my favorite part) and just spend time taking it slow. One thing I’ve gotten into the habit of doing is avoiding cereal on weekends. I figure that if we have the time, we should enjoy something different, and definitely more delicious, than a bowl of cereal.
These rolls are a common weekend breakfast for us. They’re just so easy, and incredibly yummy! Plus, I can just buy whatever rolls/breadsticks/etc. are on sale at the store that week to make them work. Bonus!
Ingredients for Rolls:
1 tube Refrigerated dough (such as Pillsbury breadsticks, rolls: any that can be molded as you’d like)
1/3 cup packed Brown sugar
1/4 cup Sugar
1 tsp. Ground cinnamon
3 tbsp. Butter, melted
Ingredients for Icing:
3/4 cup Powdered sugar
4 tsp. Milk
1/4 tsp. Vanilla extract
*These are rough estimates. You may use more or less of something based on your desired consistency and flavor.
Preheat oven to 375 Degrees.
Combine the brown sugar, sugar and cinnamon in a bowl.
Divide the dough and roll into long sticks (think of an unrolled cinnamon roll, that’s what these are).
Brush all sides of the bread sticks with butter, then coat with the sugar mixture.
Roll the sticks up to form the cinnamon roll, securing with a tooth pick if desired.
Rub the remaining butter over the tops and sprinkle with remaining sugar mixture.
Place on greased baking sheet and bake for 12-18 minutes, based on size. (A good rule of thumb is to look at the packaging of the dough type you bought.)
For the icing, combine the powdered sugar, milk and vanilla, then drizzle over the rolls.
*Notes: For our family of 6, who devour these rolls like crazy, I usually triple this recipe.
Be sure to come back tonight at 7pm. I’ll be co-hosting the ‘Like Me’ on Facebook with The Naptime Review! Come join the party!
Some of you may know this recipe as ‘Empty Tomb Rolls’, but we’ve just always called them sweet crescent rolls because we don’t just enjoy them around Easter. Whatever the reason, though, they’re a huge hit with the whole crowd!
1 package Crescent Rolls
8 regular sized Marshmallows
1. Preheat oven to 350 F.
2. On a sprayed baking sheet, lay out the crescent rolls. Sprinkle with cinnamon and sugar on each. Place one marshmallow on the wide end of each roll.
3. Roll up the triangles so they mostly surround the marshmallow. The better covered the marshmallow is, the less will get messy over the baking sheet. Sprinkle a little cinnamon and sugar over the top.
4. Bake for 8-15 minutes, depending on your type of rolls, until golden brown.
5. Serve and enjoy, along with wet wipes or paper towels!
I love easy meals, don’t you? I mean, I know this is a site aimed for busy women, so it’s natural you’d like easy meals. You know the best kind of meals, though? The ones that are easy AND delicious! This is one of those, and it turned out so great that my husband wants me to make them again….already!
8 oz. Cream cheese, softened
1 cup Parmesan cheese, grated
2 cans Refrigerated crescent dinner rolls
1 Red pepper, chopped
¼ cup Parsley
Preheat oven to 350 F.
Mix cream cheese and ¾ cup Parmesan until well blended.
Take the crescent rolls, and place them on a sprayed baking sheet. Keep two triangles together, though, making them each a rectangle instead of triangles. Pinch the seems together.
Spread the cheese mixture on the open rolls, then top with the peppers and parsley.
Fold each rectangle lengthwise into thirds to contain the filling. Cut each into 4 squares. Top with remaining Parmesan.
Bake 13-15 minutes, or until golden brown.
Notes: If you want a full roll, more for a meal, instead of the bites, skip cutting them each into 4 squares and just leave them whole.