I want to share with you how you can use the Homemade Hamburger/Hotdog Bun recipe I gave you last week to make cinnamon rolls. I love this recipe because you can whip up the dough in your breadmachine (breadmaker) with almost no effort!
Photo by Sheila Scarborough
1. Make a batch of Hamburger Bun Dough-using 1/3 C sugar instead of 1/4 C.
2. When dough is complete, roll it out into a large rectangle-about 12″ by 16″.
Spread butter over the entire rectangle, then sprinkle thickly with cinnamon sugar.
3. Starting from the longer edge, roll up the dough tightly, then cut it into 12 slices.*
4. Lay slices on a cookie sheet and bake for 20 min at 375.
5. While it’s baking make a quick and easy glaze from 1C powdered sugar and 2 TBS of milk.
6. Smear glaze over the top of the rolls while they are hot from the oven.
7. Enjoy!
Variations:
Use orange juice instead of milk in the glaze.
Sprinkle lemon or orange zest in with the cinnamon sugar.
*Note: A neat tip-use unflavored dental floss or string to slice the rolls!
Jenn, this is one of your recipes I better not try or I’ll never lose weight.
The rolls look fabulous!
Jenn, this is one of your recipes I better not try or I’ll never lose weight.
+1
I tried the dilly zucchini and I agree: it’s delicious.I wonder how it came out originally for you. Mine came out a bit like a fallen souffle’ but more solid. I wonder if doubling the Bisquick would make it more ‘cakey’ or if you intended it to be this moist. In any case I’ll be doing it again as I live in northern Italy and the zucchini situation in my veg patch can become serious. Ditto the eggplant.Keep up the good work.
Jexpat-Glad you enjoyed the Dilly Zucchini. I agree-when zuchinni is in season it can be hard to use it all up! I have resorted to the zuchinni pickles and relish, which are especially great when your cucumber crop doesn’t do that well 🙂