Breads - Sweet and Sticky

Pioneer Woman Cinnamon Rolls
A touch of maple in the frosting. . . simply brilliant! Plan ahead though, it involves some waiting.

2 cups milk
1/2 cup  oil
1/2 cup  sugar
2 teaspoons  yeast
4 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon salt
1 cup  melted butter
1/8 cup  cinnamon
1 cup  sugar, more if needed
1 cube  butter, almost melted
2 cups powdered sugar
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla

Mix milk, oil and sugar together in a pan; scald the mixture (stop just before it reaches the boiling point). Remove from heat and cool in fridge, 45 - 60 minutes. When the mixture is warm (not cold) sprinkle in the yeast and stir gently; let the yeast soften for a couple of minutes. Add 4 cups of flour and stir well. Dough will be sticky so just cover the bowl and let it rise for one hour. Mix together the last 1/2 cup flour, baking powder, soda and salt. After an hour has passed, add this mixture to the dough and stir again. Now it's time to build the rolls.  Flour the counter top and start to roll the dough into a thin rectangular shape. Brush 1/2 cup butter along the top of the dough and pour the other half into a high rimmed cookie sheet, Make sure the pan is evenly coated. Sprinkle the cinnamon and then the sugar over the top of the melted butter. Starting on the wide end, roll rightly, crimping the seam when you get to the end. Cut the dough into 1-2 inch slices and place into the cookie sheet, three to a row. Cover and allow the rolls rest 30 more minutes in a warm place. Bake a t 375 for 15 minutes, or until fairly dark golden brown. When rolls are still very warm, top with frosting - warm but not hot. You want it to melt a bit, but not disappear. Make frosting by stirring together butter, powdered sugar, maple and vanilla.

MAKE AHEAD: If you want you can let the rolls rise the second time in the fridge. Just give them 30 minutes to come to room temperature before baking as before.



Cake Mix Cinnamon Rolls
Unbelievable, but yes! They really work. This is how we make most of our cinnamon rolls around here!

2 tablespoons yeast
2 1/2 cups warmest tap water
1 pinch sugar
1 white cake mix 
6-8 cups flour
1 cube  melted butter, divided
brown sugar
cinnamon
1 cube butter
1 8 oz. block of cream cheese
1 teaspoon vanilla
1/4 teaspoon almond extract
1 2 pound bag powdered sugar
2-4 tablespoons milk

Mix together yeast with warm water and sugar. Let sit for five minutes. Place cake mix in mixing bowl. Add half the flour and mix well. Continue adding flour until a soft and barely sticky dough forms. Knead the dough for five minutes (in two batches if necessary).  When the dough is smooth, cover it and allow it to rise for one hour or until double in size. Punch it down and let it rest for five minutes. Roll it out to about 1/2" thick. Pour half of the melted butter over the rolled out dough and the other half into the bottom of a high-rimmed cookie sheet. Spread it evenly over both. Sprinkle the buttered dough with enough cinnamon to cover the dough. Top with cinnamon with sugar and press it down firmly. Roll starting with the long side and press the seam shut. Cut the dough into 2" slices (using the dental floss method) and place each roll onto the buttered cookie sheet. Cover and allow to rise for another thirty minutes. Rolls should double in size once again. Bake at 350 for 15-20 minutes. Rolls should be pretty dark golden brown to make sure they are not doughy in the center. Remove  from heat and cool slightly before frosting! To make the frosting: cream together butter, cream cheese, vanilla, almond, powdered sugar and milk. Make sure you add enough milk to make the frosting easily spreadable!


Cinnabon Cinnamon Buns
2 tablespoons active dry yeast
1 cup hottest tap water
2/3 cup sugar + 1 tablespoon (divided)
1 cup warm milk
2/3 cup butter, melted
2 teaspoons salt
2 large eggs
FILLING
1 cup melted butter
1 1/4 cup sugar, divided
3 tablespoons cinnamon
1 1/2 cups chopped pecans (optional)
ICING
1/2 cup butter, softened
8 8 oz. cream cheese
3 cups powdered sugar
1 teaspoon lemon juice and 1 teaspoon vanilla

In small bowl, combine yeast and water along with 1 tablespoon sugar. Set aside for five minutes. In a large bowl, mix together milk, remaining 2/3 cup sugar, butter salt and eggs. Stir well, then blend in yeast mixture. Add half the flour then stir till smooth. Continue adding flour until the dough is stiff enough to handle, but still slightly sticky. Knead five minutes until smooth. Place in well greased bowl and cover; allow to rise for 1 hour, or until doubled in bulk. While dough is rising, make filling by mixing together melted butter, sugar and cinnamon. When dough has doubled, punch down and allow to rest for five minutes. Roll out until the dough is about 1/2" thick. Press filling evenly over the surface of the dough. Roll the dough into a large tube, pressing the seam closed and placing it on the bottom. Use dental floss to cut the rolls into 2" thick slices. Place cut rolls onto a prepared pan, leaving an inch or so in between. Allow to rise another thirty minutes. Bake at 350 for 20-30 minutes or until top is golden brown. While cooling, spread prepared icing over the top so it melts down in.

Note: The frosting needs to be beaten for about ten minutes to make it very light and fluffy before spreading warm rolls.


Cinnabon CinnaStix
Much easier than their cinnamon rolls but very good. You just have to plan ahead to have the tube crescent rolls on hand.

2 tubes crescent dinner rolls (16)
1 cube butter, melted
4 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 cup sugar
1 tablespoon cinnamon

Preheat oven to 400. Separate the dough into sections. Fold over the two corners of each triangle to make a rectangle. Roll each rectangle flat. Once flat, pick it up, twist it and stretch it out a little longer and place it on a prepared cookie sheet. Combine butter, sugar and cinnamon in small bowl. Brush the melted butter mixture over the sticks. Sprinkle remaining mixture over sticks after all are brushed. Bake for about eight minutes, or until sticks are golden brown. Serve hot!



Cinnamon Bun Bit Muffin Cups
Like a cinnamon roll pull apart, muffin cups filled with cut apart portions of dough.

2 1/4 teaspoons active dry yeast
1/2 cup hottest tap water
1/2 cup sugar
1/2 cup milk
1/3 cup butter, melted
2 large eggs
1 teaspoon  salt
5 - 6 cups flour
FILLING
1 cup brown sugar
2 tablespoons cinnamon
1/2 cup butter, melted
FROSTING
1/4  cup  butter, softened
1/4 cup cream cheese, softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Dissolve yeast in water and allow to sit  for five minutes. In mixing bowl, combine sugar, milk and butter. Add in eggs and salt. Mix in two cups of flour then add the yeast mixture. Finish adding the flour and mix until smooth and so that you can handle it. Knead 2-3 minutes then cover and allow to rise about 60 minutes. Mix the filling ingredients. Set aside. Mix the frosting. Set aside. Roll the dough to about 1/2" thick. Use a pizza cutter to slice the dough into sections about 1"x1". Drop three to four dough sections into each prepared muffin cup. Spoon a heaping teaspoon over the dough. Add two or three more dough sections then another teaspoon of filling. Allow the filled muffin cups to rise another thirty minutes. Bake at 350 for 15-20 minutes. As they begin to cool spoon about one tablespoon of the frosting on top of each muffin. It will melt down into the cup. Serve right away.



Paula Deen's Banana Bread
You've gotta love Paula! Sweet indulgence!

1 cup butter
1 1/2  cups sugar
1 teaspoon vanilla
4 large eggs
2 cups mashed bananas
1/2 teaspoon baking soda
1 teaspoon salt
3  cups flour
1 cups chopped pecans, if desired

Cream butter and sugar. Add in vanilla, eggs, bananas, then dry ingredients. Fold in pecans if you are going to use them. Bake at 350 for one hour. Allow loaves to cool for 10 minutes before removing from pans. Makes two loaves.


Lion House Banana Bread
1 cup butter
2 cup sugar
1 teaspoon vanilla
4 large eggs
2 cup mashed bananas
1/2 cup milk
2 teaspoons lemon juice
3 teaspoons baking powder
1/2 teaspoon baking soda
4 cups flour
1 cup chopped nuts, if desired

Cream butter and sugar; add vanilla and eggs and beat until combined. Add bananas and milk, then lemon juice. Add dry ingredients, ending with flour. Beat until fairly smooth. Fold in nuts if desired. Place into three prepared loaf pans. Bake for 45-60 minutes at 350. Cool 5 minutes before removing from pans. Cool a little more so the loaves won't crumble then serve.


Caramel Pecan Sticky Buns
These are so good you will be glad the recipe only makes twelve, otherwise you just might eat the whole pan!

1 tablespoon yeast
3/4 cup warmest tap water
2/3 cup warm milk
1/4 cup sugar
3 tablespoons oil
1 teaspoon salt
4 + cups flour
1/4 cup butter, softened
1/4 cup  sugar
3 teaspoons cinnamon
3/4 cup brown sugar
1/2 cup heavy (whipping) cream
1 cup chopped pecans

Dissolve yeast in warm water. Add milk, sugar, oil and salt. Stir in 1 cup flour. Beat until smooth. Stir in enough flour to make a soft dough. Knead about 5 minutes. Place in greased bowl and rise to double, about one hour. Punch down. Roll flat into a 18x12 rectangle. Spread butter to within 1/2" of edge. Combine sugar and cinnamon and sprinkle over butter. Roll starting with long side. Cut into twelve slices. Combine brown sugar and cream. Pour into greased 9x13 pan. Sprinkle with pecans then set rolls on top. Cover and let rise till double in size, about thirty mintues. Bake at 350 for 30-35 minutes. Cool for 2 minutes before inverting onto a serving platter.



Cheater Cheese Danish
2 tubes refrigerated crescent rolls
8 ounces cheese, softened
1/2 cup sugar
4 tablespoons lemon juice
any kind of jam, any kind you want 

Separate dough into 8 rectangles. Lightly roll. In small mixing bowl, combine cream cheese, sugar and lemon juice till smooth. Spread over rectangles. Roll up starting at long side. Pinch edges to seal. Coil each tube into a roll. Place on prepared cookie sheet and top with 1 heaping teaspoon of jam. Bake at 350 for 15-20  minutes or until golden brown. Make glaze and drizzle over warm danishes: 1/2 cup powdered sugar, 1 teaspoon vanilla, 3 teaspoons milk.

Bundt Cinnamon Coffee Cake

1 tablespoon cinnamon
2 tablespoons  butter, melted
1/3  cup brown sugar
2 tablespoons flour
1/2 cup butter, softened
1 1/2  cups sugar
2 teaspoons vanilla
3 large eggs
2 cups sour cream
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups flour

Heat oven to 350. Mix cinnamon, melted butter, brown sugar and 2 tablespoons four in small mixing bowl. Set aside for filling.  

Cream butter and sugar. Blend in vanilla, eggs and sour cream. Blend in dry ingredients, flour last. When batter is smooth, spread half of it into a prepared bundt pan. Sprinkle filling over the batter then top with the remaining batter. Swirl with a knife. Bake for 50 minutes. Remove from oven; let cool for 10 minutes before inverting. Serve dusted with powdered sugar.


Overnight Caramel Sticky Buns
A family favorite and long standing tradition - every Christmas morning!

22 - 24 frozen Rhoades rolls
1 small box NOT INSTANT butterscotch pudding
2/3 cup brown sugar
1 cube butter, melted

Spray a bundt pan. Place rolls evenly in pan. Sprinkle frozen rolls with pudding and brown sugar. Pour melted butter over the to of everything. Cover with foil and set in fridge overnight. In the morning, bake at 350 for 1 hour. Make sure you set the bundt pan on a cookie sheet or you will get caramel dripping onto the bottom of your oven. As you remove the buns from the oven, allow them to rest for 2 minutes before turning them upside down on a serving plate.



Overnight Cinnamon Vanilla Buns
22-24 frozen Rhoades rolls
1 cup brown sugar
1 box instant vanilla pudding
2 teaspoons cinnamon
1/2 cup butter, melted

Prepare Bundt pan. Place frozen rolls in pan. Sprinkle with brown sugar, pudding and cinnamon. Pour melted butter over the top. Cover and place in the refrigerator over night. The next morning, bake at 350 for 40 minutes. Let rest for 2 minutes before inverting.

Conference Buttermilk Scones (Tammy's)

A tradition everyone looks forward to. . . even more than the actual talks. . . maybe!

2 teaspoons yeast
1 cup hottest tap water
1 tablespoon sugar
2 large eggs, beaten
1 teaspoon salt
1 tablespoon sugar
2 cups warmed buttermilk
6 tablespoons oil
1/2 teaspoon baking soda
5+ cups flour

Dissolve yeast in water with one tablespoon sugar. Allow to sit for five minutes. Meanwhile, beat eggs. Add salt and sugar. Add in oil and buttermilk. Add in yeast mixture and beat. Add soda, then four. Knead in more flour if necessary to make an only slightly sticky dough. You can either start making scones right away or let it sit out for an hour or so to get more lift. Roll out to 1/4 inch thick and fry in 400 degree oil.

Serve with THE BEST HONEY BUTTER: 1 cup soft butter, 1/4 cup honey, 1/4 cup powdered sugar and 1 teaspoon vanilla. Whip until smooth.

Annie's Original Scones
An old recipe from an old tradition, conference scones, started by Annie.

3 teaspoons yeast
1/2 cup warmest tap water
1 pinch sugar
2 cups scalded milk
1 cube butter
3 large eggs, beaten
1 teaspoon salt
4-8 cups flour

Dissolve yeast in warmest tap water with sugar. Let sit for five minutes. Melt butter in scalded milk. Add small increments of milk into the beaten eggs to avoid scrambling. When both mixtures are combined, add in the yeast mixture and salt. Stir then add enough flour until a soft dough is formed. Let rise 30 - 60 minutes. Roll out to 1/2" thick and cut. Fry in hot oil. Serve with honey butter or raspberry freezer jam!


Annie's Sweet Orange Rolls
2 cups milk, scalded
3 teaspoons yeast
1/4 cup warmest tap water
1 pinch sugar
1 cube butter
1/2 cup sugar
1/2 teaspoon salt
4 large eggs
6-7 cups flour
1 1/2  cups sugar
1 1/2 cubes butter, cold and cut into chunks
grated rind of one orange
juice of 1 orange

Scald milk. Allow to cool slightly. Mix yeast with warm water and sugar. Let sit for five minutes. Cream butter, sugar and salt. Add eggs. Add scalded milk. Add yeast mixture. Add half the flour and mix well. Continue adding flour until a soft dough forms. Knead the dough for five minutes. Let rise 1 hour, until doubled in size. Prepare as you would a cinnamon roll but use the orange filling instead of cinnamon and sugar.

ORANGE MIXTURE: 1 1/2 cups sugar and butter, orange rind and orange juice. Pulse together in a food processor. Press the orange mixture onto a rectangle of dough, rolled out to about 1/2" thick. Roll up and cut into 2" slices. Place on a prepared cookie sheet, cover and let them rise for another thirty minutes. Bake at 375 for 15 - 20 minutes or until golden brown.

Top with a drizzle of frosting made with: 1/2 cup butter, 2 cups powdered sugar, 1 teaspoon vanilla and 2-4 tablespoons milk.



Cheater-Pants Orange Rolls
Cheat by using Rhoades frozen roll dough, but they don't taste like you were unfair at all.

20 individual rhoades rolls, thawed NOT raised
1/4 cup melted butter
zest from one orange
1/2 cup sugar
GLAZE
1 teaspoon vanilla
1 cup powdered sugar
1 tablespoon melted butter
3 tablespoons orange juice

Cut each dough ball in half and place on a prepared cookie sheet with raised sides. Brush melted butter over the top of each roll. Mix orange zest with sugar. Fluff with a fork until well combined. Scoop out 1/3 cup of the zest/sugar mixture to use later. Sprinkle the rest over the buttered rolls. Cover and allow to rise till double in size. Sprinkle risen rolls with the zest/sugar mixture you have set aside. Bake at 350 for fifteen to twenty minutes or until golden. Remove from the oven and drizzle glaze over the top as they start to cool. Make the glaze by whisking the ingredients together till smooth.

Auntie Anne's Pretzels

1 1/4 cup  warm water
1 heaping tablespoon yeast
3 3/4  cup flour
3/4 cup powdered sugar
1 1/2  teaspoon salt
2 teaspoons oil
1/4 cup melted butter (for topping)

Dissolve yeast in warm water and let sit for 5 minutes.  Combine flour, powdered sugar and salt.  Add water with yeast and oil.  Stir till dough forms a large ball.  Knead 5 minutes as dough pulls off sides of bowl.  Allow to rise in warm place for 45 minutes, till double in size.

Preheat oven to 425.  Make soda bath (mix 2  cups warm water and ¼ cup baking soda)  in 9x13 pan.  Remove dough from bowl and divide into 8 pieces.  Roll into long sticks and form pretzels.  Dip formed pretzels into bath then set on paper towel for a moment.  Place on greased cookie sheet.  If you want salt, sprinkle immediately.  Bake 4 minutes then spin pan half-way round in oven before baking another 4-5 minutes, till pretzels are golden brown. Immediately brush with melted butter and cool slightly.

If you want the cinnamon-sugar topping, brush with generous amount of butter and sprinkle heavily with cinnamon-sugar. Re-bake for another 3-5 minutes.


Grandpa Blakesley's Coconut Bread
This was always so good. Be sure to plan on a long wait time since they take so long to cook and then have to remain in the pans for an additional two hours!

4 large eggs
2 cups sugar
1 cup oil
2 teaspoons coconut flavoring
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups flour
1 cup buttermilk
1 cup flaked coconut

Beat eggs. Add sugar, oil and coconut flavoring. Add dry ingredients, flour last. Blend in buttermilk. Fold in coconut. Spoon into 2 prepared loaf pans. Bake at 325 for 1 hour and 15 minutes. Pour glaze over cooked loaves while still warm and in pans.

Glaze: Bring 1 cup sugar, 1/2 cup water and 2 tablespoons butter to a boil in a saucepan. Add 1/4 teaspoon almond flavoring and remove from heat. Allow bread to sit in pans for at least 2 hours before removing.




Grandpa Blakesley's Sour Cream Almond Bread
1/2 cup butter
1 cup sugar
1 large egg
1 cup sour cream
1 teaspoon vanilla
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
CRUMB TOPPING
1/2  cup flour
1/4 cup sugar
1/4  cup cold butter
1/2 teaspoon almond extract

Cream butter and sugar. Add egg, sour cream, vanilla and almond. Blend in dry ingredients. Pour into two well greased loaf pans. Sprinkle with topping. Bake at 350 for 50 minutes. After 30 minutes cover with foil to prevent over-browning. Pulse crumb topping ingredients in food processor with the dough blade (or use a pasty cutter) until soft crumbs result.



Grandpa Blakesley's Sweet Coconut Bread
4 large eggs
2 cups sugar
1 cup oil
2 teaspoons coconut flavoring
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup coconut 
GLAZE
1  cup sugar
1/2 cup water
2 tablespoons butter
1/2 teaspoon almond extract

Beat eggs. Add sugar, oil and coconut flavoring. Add dry ingredients (flour last) and beat well. Blend in buttermilk. Fold in coconut. Spread into two greased loaf pans. Bake at 325 for 1 hour and fifteen minutes. Pour glaze over the bread while it's still very warm in the pan. Allow the bread to stay in the pans for four hours before removing to make sure it is all the way cool.

To make the glaze combine sugar, water and butter in saucepan. Bring to a boil. Boil 1 minute. Remove from heat. Add almond extract. Pour over cooked bread while still in pans.



Starbuck's Lemon Loaf
3 large eggs
1 cup  sugar
2 tablespoons butter, softened
1 teaspoon vanilla
1 teaspoon lemon extract
1/3 cup  lemon juice
1 1/2  cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup  oil
1 cup  powdered sugar
2 tablespoons whole milk 
1/2 teaspoon lemon extract

Preheat oven to 350. Use a mixer to combine eggs, sugar, butter, vanilla lemon extract and juice. Add baking soda, powder, and salt and mix well. Finally blend in flour. Add oil and mix till smooth. Pour into a greased loaf pan. Bake for 45 minutes or until a toothpick comes out clean. Make the icing while the cake is baking by combining powdered sugar, milk and lemon extract until smooth. When the lemon loaf is cool, remove it from the pan and top with lemon icing. When the icing has set up, slice the loaf into 8 one inch thick slices.



Lemon Thyme Bread
Very lemony. . .the thyme is very subtle.

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup buttermilk
1/2 cup sour cream
1 3/4  cup flour
1 tablespoon fresh thyme
1 tablespoon lemon zest
1/2 teaspoon baking soda
1/2 teaspoon salt
ICING
1/2 cup powdered sugar
3-4 teaspoon lemon juice

Cream butter and sugar until light and fluffy. Beat in egg. Add buttermilk and sour cream. Mix in remaining ingredients. Pour into a prepared, regular sized bread pan and bake at 350 for 40-50 minutes until a toothpick comes out clean and the top is lightly golden brown. Cool slightly WHILE YOU WHISK TOGETHER THE ICING then pour icing over the top while still warm. Cool completely before removing from pan.


Make a Mix Baking Mix (for pancakes and biscuit)
A great mix to have on hand to make quick batches of pancakes and biscuits. It's like a homemade Bisquick but better since it makes silky, smooth batters and doughs.

10 cups flour
6 tablespoons baking powder
1/2 cup sugar
4 teaspoons salt

Whisk all ingredient together then keep in an airtight container so it's ready to use! 

PANCAKES: 2 1/2  cups baking mix, 2 eggs, 1/2 cup oil, 2 cups milk. Whisk together and start making pancakes!

BISCUITS: Start with 2 1/4 cup baking mix in a food processor. Cut in 1/2 cup cold butter. Add 2/3 cup milk. Pulse till moistened. On counter, press dough to 1/2" thick; fold four times then press to 1" thick. Cut out biscuit rounds then place on prepared cookie sheet and bake at 450 for 10 minutes.



The Best Honey Butter
Absolutely the best, no kidding!

1  cup butter, softened
1/4  cup honey
1/4 cup powdered sugar
1/2 teaspoon vanilla

Whip together until creamy. Serve.