Cinnabon Cinnamon Roll

Serves/Makes: 12 | Difficulty Level: 3 | Ready In: 1-2 hrs

Ingredients:

***Dough***
2 packages active dry yeast
1 cup warm water (105-115 degrees F)
2/3 cup sugar, PLUS
1 teaspoon sugar
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 cups flour, or more if needed
***Filling***
1 cup melted butter, divided
1 3/4 cup sugar, divided
3 tablespoons cinnamon
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional
***Creamy Glaze***
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
6 tablespoons hot water, more as needed

Directions:
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 min. Roll out on floured surface into a 15x20" rectangle.

Filling: Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.

Creamy Glaze: Meanwhile, in med. bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tablespoon at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

Recipe Location: http://www.cdkitchen.com/recipes/recs/512/Cinnabon_Cinnamon_Roll31443.shtml

Yummy, Healthy Breakfast Muffins

I found this on Facebook, and substituted pumpkin for carrots..they were so yummy!
2 cups canned pumpkin
1/2 cup diced, peeled apple
1/2 cup cranberries, soaked in hot water
1/2 cup chopped walnuts or pecans
1/2 cup flaked coconut
1 cup sugar
1/4 cup brown sugar
1/2 cup softened butter
2 eggs
2 tsp. vanilla
1 1/3 cup whole wheat flour
1/2 cup muesili, bran or granola
2 tsp. baking powder1 tsp. baking soda
1 tsp. cinnamon1/2 tsp. salt
Combine pumpkin through coconut and set aside. Beat sugars, butter, eggs and vanilla. Add pumpkin mixture and mix well. Combine dry ingredients in another bowl. Add sugar mixture and combine until flour moistened. Bake at 350 degrees for 25-30 minutes. Yields 12 large or 18 small muffins.

Nuts & Berry Salad

This is one of my favorite salads...
It's just fresh spinach and green leaf lettuce....and
strawberries, cinamon almonds (nuts), grapes, craisins, and
some yummy poppyseed dressing or some type of fruit dressing!