Best Ever Cinnamon Rolls

This is a monster 12" cake pan!

For the dough:
1 package active dry yeast
¾ cup warm water
1½ cups warm milk
½ cup sugar, divided
1 teaspoon salt
4½ cups all-purpose flour, divided
¼ cup shortening, melted

For the filling:
1/4 cup brown sugar
1 teaspoon flour
1 1/2 teaspoons cinnamon

For the glaze:
1 cup 10X sugar
1 tablespoon milk

In a large bowl, dissolve yeast in warm water. Stir until dissolved. Add warm milk, ¼ cup of the sugar and salt. Stir in 3 cups of the flour. Mixture will be very wet. Let rise in a warm place for about 1 hour.
After the first rising, stir in the remaining ¼ cup of sugar and melted shortening. Add remaining 1½ cups of flour. Dough will still be wet. Let rise until double, about an hour. 

Mix together the cinnamon, sugar and flour and set aside.

Mix the sugar and milk in a small bowl and set aside.

After the second rise, the dough will be very wet. Dump dough on a well-floured surface and divide in half. With a floured rolling pin, roll each half into a large rectangle, about 18 inches long. Spread each rectangle with the cinnamon sugar mixture. Roll them up tightly. Cut into 1 inch slices. Place them in well greased cake pans and let rise until doubled.

Preheat oven to 350 degrees. Sprinkle with any of the sugar mixture that escaped when rolling and bake at 350 degrees for about 20 minutes or until golden brown and all puffed up in the center. Drizzle glaze over hot rolls!

Donut Holes... Two ways!

3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast

1 tsp sugar

Combine these ingredients in a small bowl and set aside in a warm place.

1 3/4 cups all purpose flour
3 Tbsp sugar
2 Tbsp butter, room temperature
dash of salt

1 egg, slightly beaten

Oil for frying

In a medium bowl, combine flour, sugar, salt. Add butter and using a fork or a whisk, cut the butter into the flour mixture. Add the egg and yeast mixture to the flour. Stir until well combined and a dough ball forms. (Add a dusting of flour if the dough is still stick and mix until smooth.) Knead on a floured surface for 5 minutes. Return it to the bowl, and cover. Let it rest in a warm place for about an hour or until doubled. Once risen, place the dough on the counter and cut it into 4 pieces. Stretch each piece into a long rope about an inch to an inch and a half wide. Cut into strips about an inch long. Roll each one into a ball with your hands, and place them on a baking tray. Cover the donut holes with a cloth to rise.

Pour about 1 inch of oil in a frying pan. Heat the oil to 375 degrees. Carefully place the donut holes into the oil and fry until golden brown on each side, about 2 minutes. Drain on a wire rack, before glazing them.

GLAZE:

1/3 cup butter, melted
2 cups confectioners' sugar
1/2 tsp vanilla
3- 4 tbsp water

Combine ingredients for glaze. Dunk donut holes in glaze and place on wire rack to dry.

Cinnamon and Sugar Coating: 

Combine 2 tablespoons of Cinnamon to 1/2 cup of Sugar in a small bowl and roll donut holes in the mixture for a second flavor.

Waikiki Muffins

Looking through more of Mama's boxes of recipes, I found these... They are yummy!

1 cup crushed Pineapple
1 (14oz) Orange Muffin Mix

2/3 cup milk
1 beaten egg
~ ~ ~
4 T butter, melted
1/4 cup pecans, finely chopped
1/4 cup coconut, toasted
1 (3oz) cream cheese, softened

Preheat oven to 400 degrees. Drain pineapple, thoroughly and reserve liquid. Combine muffin mix, drained pineapple milk and egg. Stir just until dry ingredients are moistened. Fill greased muffin pans 2/3 full. Bake for 15 - 20 minutes or until golden brown. Combine pecans and coconut in a small dish. Dip tops of warm  muffins in melted butter and then in pecan and coconut mixture. Beat cream cheese with 1 T of reserve pineapple juice until fluffy. Serve with warm muffins.

Eggnog Cake

You've got to have some eggnog handy for this one at this time of year! Some of the famous Rimini Eggnog would make it even better! Illegal but better! LOL

1 (18.25 ounce) yellow cake mix
1 cup eggnog
3 eggs
1/2 cup butter, softened
1 teaspoon ground nutmeg

Glaze:
2 cups 10X sugar
2 tbsp eggnog

In a mixing bowl, combine the first five ingredients. Mix. Pour into a greased and floured 12-cup fluted tube pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Remove from pan; cool completely.

Combine sugar and eggnog. You may need to add more eggnog to get it to the consistency you want. Spoon over cake.

Eggnog Cake

You've got to have some eggnog handy for this one at this time of year!
Some of the famous Rimini Eggnog would make it even better! Illegal but better! LOL

1 (18.25 ounce) yellow cake mix
1 cup eggnog
3 eggs
1/2 cup butter, softened
1 teaspoon ground nutmeg

Glaze:
2 cups 10X sugar
2 tbsp eggnog

In a mixing bowl, combine the first five ingredients. Mix. Pour into a greased and floured 12-cup fluted tube pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Remove from pan; cool completely.

Combine sugar and eggnog. You may need to add more eggnog to get it to the consistency you want. Spoon over cake.