Cinnamon Nut Rolls Recipe
Yield: 12 Servings
2 pk yeast
1 1/2 c milk,Warm
3/4 c sugar
1/2 c butter
1 1/2 t salt
3 ea eggs
6 c flour
**filling**
1 c brown sugar,packed
4 T cinnamon
1/2 c butter,softened
**icing**
1 butter
1 1/2 c powdered sugar
1/4 c cream cheese
1 T hazelnut creamer
For the rolls, dissolve yeast in warm milk in a large bowl. Mix
together the sugar, butter, salt, and eggs. Add flour and mix well.
Knead the dough into a large ball. Let rise in a warm place about one
hour, or until doubled in size. Roll the dough out on a lightly
floured surface, about 16" x 21". It should be about 1/4" thick.
Preheat oven to 400.
For the filling, combine the brown sugar and cinnamon in a bowl.
Spread the softened butter evenly over the surface of the dough and
sprinkle with cinnamon and sugar. Sprinkle with chopped pecans if
desired. Working carefully from the top (21" side), roll the dough
down to the bottom edge. Cut the rolled dough into 1 3/4" slices and
place six at a time evenly spaced in a lightly buttered pan. Let the
rolls rise until doubled, about 30 minutes. Bake for 10 to 15 minutes
or until light brown on top. While the rolls bake, combine the icing
ingredients. Beat well until fluffy. When the rolls come out of the
oven, coat generously with icing. Sprinkle with pecans if desired.
Wisconsin State Fair
Cinnamon Oatmeal Cranberry Snack Cookies
2/3 c butter (or margarine )
-softened
2/3 c brown sugar
2 ea eggs
1 1/2 c rolled oats
1 1/2 c flour
1 t baking soda
1 t cinnamon
1/2 t salt
1 1/2 c cranberries,Dried
Preheat oven to 375. Beat butter or margarine and sugar together
until light and fluffy. Add eggs and mix well. Combine oats, flour,
baking soda, cinnamon, and salt in a separate mixing bowl. Add to
butter mixture in several additions and mix well. Stir in dried
cranberries.
Drop by rounded teaspoon onto ungreased cookie sheet. Bake for 10
minutes or until golden brown.
Yield: approximately 2-3 dozen
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