Type what you have

Ingredients

• ✓ yeast
• buttermilk
• milk
• white sugar
• all-purpose flour
• salt
• baking soda
• cooking spray

Instructions

1. 1 In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size.
3. 3 Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place.
4. 4 Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.

By thedailygourmet

Ingredients

• ✓ yeast
• all-purpose flour
• sugar
• salt
• herb seasoning
• water
• corn oil
• sausage
• mozzarella cheese
• pizza sauce

Instructions

1. 1 Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and Italian herb seasoning in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage and cheese. Cover bowl and let rest 10 minutes.
2. 2 Portion dough into 12 (2-1/2 inch) generously greased muffin cups OR 36 mini muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size.
3. 3 Bake in preheated 375 degrees F oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with pizza sauce for dipping, if desired. Refrigerate any leftovers.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ yeast
• cornmeal
• water
• all-purpose flour
• milk
• brown sugar
• egg
• salt
• baking powder

Instructions

1. 1 In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
2. 2 In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
3. 3 Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.

By TBURRISS

Ingredients

• ✓ yeast
• water
• sugar
• shortening
• salt
• water
• evaporated milk
• egg
• flour
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Pour ½ cup room temperature water into a small bowl; sprinkle yeast over water and let stand to dissolve, about 5 minutes.
2. 2 Combine white sugar, shortening, and salt in a large bowl; pour 1 cup boiling water over shortening mixture, then stir in evaporated milk. Cool mixture until lukewarm, then add yeast mixture and beaten eggs.
3. 3 Slowly mix in flour until dough forms a ball. Cover dough with plastic wrap and refrigerate 30 to 60 minutes.
4. 4 Roll out dough, working with a small portion (a little larger than a baseball) at a time, until ⅛-inch thick. Cut dough into strips 2- to 3-inches wide, then cut at an angle in the opposite direction, making diamond shapes.
5. 5 Heat oil in a deep, wide, heavy-bottomed skillet over medium-high heat to 360 degrees F (180 degrees C).
6. 6 Lower dough diamonds carefully into the hot oil in batches. Fry until puffed and golden brown, 3 to 5 minutes. Carefully transfer to a rack set on paper towels to drain; cool until you can handle them.
7. 7 Place beignets in a clean paper bag with confectioners' sugar; shake gently until covered generously. Or use a sifter to dust beignets with confectioners' sugar.

By Adrienne Belaire

Ingredients

• ✓ yeast
• all-purpose flour
• white sugar
• salt
• milk
• anise extract
• butter
• egg
• egg
• colored candy decorating dragees

Instructions

1. 1 Mix 1 cup of flour with sugar, salt, and yeast in a bowl; stir well. Place milk and anise extract into a small saucepan over low heat; warm to about 110 degrees F (43 degrees C). Make a well in the center of flour mixture with your hand, and pour in milk mixture; swirl with your hand in a circular motion to combine flour mixture with milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.
2. 2 Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.
3. 3 On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 ½ inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)
4. 4 Grease a baking sheet; lay the loaf onto the prepared sheet and cover with a damp towel. Let dough rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.

By LadyAnna123

Ingredients

• ✓ yeast
• milk
• butter
• honey
• brown sugar
• egg
• salt
• cinnamon
• bread flour
• raisin

Instructions

1. 1 Add all ingredients, except raisins, in the order given above, or as directed in your bread machine manual. Set the bread maker on Sweet Dough setting.
2. 2 Add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

By Marylyn Pisseri

Ingredients

• ✓ yeast
• all-purpose flour
• white sugar
• salt
• butter
• milk
• egg
• lemon
• egg yolk
• water
• raspberry jam
• confectioners' sugar

Instructions

1. 1 Whisk together 4 cups flour, white sugar, yeast, and salt in a large bowl until well combined; set aside.
2. 2 Melt butter in a medium saucepan over low heat. Pour in milk and heat until warm, about 110 degrees F (43 degrees C).
3. 3 Place beaten eggs in a medium bowl. Gradually whisk in about 1/3 of the butter-milk mixture, then return egg mixture back into remaining butter-milk mixture in the saucepan. Stir in lemon zest. Pour mixture into flour mixture; stir until thoroughly combined.
4. 4 Mix in remaining 2 cups flour to make a soft dough; turn dough out onto a floured surface and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl and turn dough to coat with oil. Cover the bowl with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Punch down dough and allow to rest for 10 more minutes.
5. 5 Divide dough in half and roll each half into a round ball. Roll out a ball on a floured surface into a 12-inch circle. Place a drinking glass face down into the center of the circle to prevent cutting dough too far into the center. Use a knife to cut dough into quarters, from the edge of the dough circle to the rim of the glass. Cut each quarter into 5 narrow wedge-shaped strips, leaving the center of dough uncut. Remove the drinking glass. There will be 20 narrow wedge-shaped strips surrounding the uncut center of dough.
6. 6 Pick up 2 adjacent strips and twist them together about 4 times; pinch the ends of the 2 pieces together at the top. Gently coil to form a rough flower shape. Arrange round into the middle of the circle, where the drinking glass was.
7. 7 Pick up 2 more adjacent strips; twist and pinch them as before and coil them into a rough round. Arrange a new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos and coiling and arranging them into 8 more petals around the center rosette. The finished bread will have 9 petals surrounding the center round. Repeat steps with remaining dough ball to make 2 breads.
8. 8 Grease a baking sheet or line with parchment paper. Place shaped breads onto the prepared baking sheet, reshaping them into rounds if needed. Cover with a clean kitchen towel and place in a warm spot to rise until almost doubled, 30 to 45 minutes.
9. 9 Preheat the oven to 375 degrees F (190 degrees C). Beat egg yolk with water in a small bowl until well mixed and brush over both breads.
10. 10 Bake in the preheated oven until breads are golden brown, about 25 minutes. Allow to cool.
11. 11 Use your fingers to gently deepen the indentations in the center of each petal, filling each with about 1/2 to 1 teaspoon raspberry jam.
12. 12 Mix together confectioners' sugar and lemon juice in a bowl to form a glaze; drizzle glaze in thin lines all over both breads. Allow glaze to set. To serve, pull petals apart.

By Sarah-May

Ingredients

• ✓ yeast
• pork sausage
• all-purpose flour
• sugar
• salt
• milk
• corn oil
• egg
• vanilla extract
• sugar
• cinnamon
• butter
• margarine
• pancake syrup

Instructions

1. 1 Reheat sausage according to package directions (this will remove any excess moisture). Cool on paper towels for 5 minutes; pat dry. Slice into very thin slices and set aside.
2. 2 Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add milk, oil, egg and vanilla; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage. Cover bowl and let rest 10 minutes.
3. 3 Portion dough into 12 (2-1/2 inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size. Combine sugar and cinnamon for topping in a small bowl; set aside.
4. 4 Bake in preheated 375 degrees F oven for 20 to 25 minutes until well browned. Let cool on wire rack for 2 minutes. Brush with butter and sprinkle with cinnamon sugar mixture. Run a knife around each roll to remove from pan. Serve warm with pancake syrup, if desired. Refrigerate any leftovers.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ yeast
• milk
• egg
• margarine
• bread flour
• salt
• white sugar
• brown sugar
• cinnamon
• butter
• confectioners sugar
• butter
• cream cheese
• vanilla extract
• salt

Instructions

1. 1 To make the dough: Place milk, eggs, margarine, flour, salt, white sugar, and yeast in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. 2 When dough has doubled in size, turn it out onto a lightly floured surface. Cover it with a kitchen towel or plastic wrap and let it rest for 10 minutes.
3. 3 Roll dough on a lightly floured surface to a 16x21-inch rectangle.
4. 4 To make the filling: Combine brown sugar and cinnamon in a small bowl. Spread softened butter over the dough, then sprinkle cinnamon-sugar mixture evenly over top.
5. 5 Starting at the longer end, roll up the dough; cut into 12 rolls. Place rolls in a lightly greased 9x13-inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
6. 6 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
7. 7 Bake rolls in the preheated oven until golden brown, about 15 minutes.
8. 8 While rolls are baking, prepare icing: Beat confectioners' sugar, butter, cream cheese, vanilla, and salt until creamy.
9. 9 Spread icing on warm rolls before serving.

By Marsha Fernandez

Ingredients

• ✓ yeast
• water
• all-purpose flour
• egg
• milk
• white sugar
• butter
• salt
• brown sugar
• butter
• honey
• corn syrup
• raisin
• walnut
• butter
• white sugar
• cinnamon
• raisin

Instructions

1. 1 Make dough: Dissolve yeast in lukewarm water in a large bowl and set aside until foamy, about 5 minutes. Stir flour, beaten eggs, warm milk, white sugar, melted butter, and salt into yeast mixture until dough is moist and sticky.
2. 2 Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, 1 hour and 30 minutes to 2 hours and 30 minutes.
3. 3 Make topping: Stir together brown sugar, butter, honey, and corn syrup in a small saucepan over medium heat. Cook, stirring occasionally, over medium heat until sugar dissolves. Pour into the bottom of two 9x13-inch nonstick baking dishes. Sprinkle raisins and walnuts evenly over the top.
4. 4 Punch down dough and roll into a 1/4- to 1/2-inch-thick rectangle.
5. 5 Make filling: Brush melted butter over dough rectangle. Stir together white sugar and cinnamon in a small bowl until well combined; sprinkle over butter. Sprinkle raisins evenly over dough. Roll dough around filling into a cylinder; cut into 3/4-inch slices and arrange into the prepared baking dishes. Set aside to rest at room temperature for 20 minutes or in the refrigerator for 8 hours to overnight.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the preheated oven until buns are no longer doughy in the center, about 25 minutes. Remove from the oven and immediately flip onto a serving platter, transferring topping onto rolls. Serve warm.

By phalanx0

Ingredients

• ✓ yeast
• vanilla extract
• eggnog
• powdered sugar
• butter
• cream cheese
• nutmeg
• cinnamon
• brown sugar
• butter
• cooking spray
• egg
• butter
• sour cream
• eggnog
• all-purpose flour
• kosher salt
• granulated sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sugar, yeast, salt, and 4 cups of the flour in the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. With mixer running on low speed, add eggnog, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes. Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; gradually add remaining 1/2 cup flour, 1/2 to 1 teaspoon at a time, if necessary.
3. 3 Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel and let rise in a warm draft-free place until dough has doubled in size, 2 to 3 hours.
4. 4 Spray a 13- x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18- x 10-inch rectangle.
5. 5 For the filling spread 1/2 cup of butter over the dough. In a small bowl, stir together brown sugar, cinnamon, and nutmeg. Sprinkle evenly over butter.
6. 6 Starting with one long side, roll dough into a log; pinch seam to seal.
7. 7 Slice into 12 rolls.
8. 8 Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 1 hour to 1 hour and 15 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in pan on a wire rack 15 minutes.
11. 11 Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, eggnog, and vanilla. Beat on medium speed until smooth, about 1 minute.
12. 12 Drizzle glaze over warm rolls. Serve with freshly grated nutmeg sprinkled on top and any extra glaze, if desired.

By Ita Mac Airt

Ingredients

• ✓ yeast
• milk
• water
• butter
• all-purpose flour
• white sugar
• salt
• egg
• butter
• brown sugar
• cinnamon
• cream cheese
• butter
• milk
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 To make the cinnamon rolls: Heat milk, water, and 1/4 cup butter together in a saucepan over medium heat until bubbling, about 5 minutes. Let cool to 120 to 130 degrees F (49 to 54 degrees C), 1 to 2 minutes.
3. 3 Mix flour, white sugar, salt, and yeast together in a separate bowl. Mix egg into warm milk mixture.
4. 4 Pour milk mixture and 1/3 of the flour mixture into a mixing bowl; beat using an electric mixer until moistened. Add remaining dry ingredients slowly until a dough has pulled together.
5. 5 Knead on a lightly floured surface for 8 minutes. Place in a covered bowl and let rise in a dry, warm place until doubled in size, 1 to 2 hours.
6. 6 Punch dough down. Roll on a lightly floured surface into a 16x12-inch rectangle. Spread 1/4 cup softened butter evenly over dough.
7. 7 Mix brown sugar and cinnamon together in small bowl and sprinkle evenly over dough.
8. 8 Roll up from the short side; cut into 12 even rolls.
9. 9 Place rolls into a greased 9x13-inch glass baking dish. Cover and let rise in a dry, warm place, 8 hours, to overnight. When ready to bake: Preheat the oven to 375 degrees F (190 degrees C).
10. 10 Bake cinnamon rolls in the preheated oven until golden, about 17 minutes.
11. 11 Meanwhile, make the icing: Beat cream cheese, 1 tablespoon butter, milk, and vanilla extract in a bowl with an electric mixer until creamy; slowly mix in confectioners' sugar until smooth.
12. 12 Remove cinnamon rolls from the oven and flip out onto a cooling rack; let cool slightly, 5 to 10 minutes.
13. 13 Cover the tops of the rolls with icing.

By newyorkbaker3

Ingredients

• ✓ yeast
• water
• milk
• orange marmalade
• egg
• butter
• bread flour
• oat
• salt
• cranberry
• brown sugar
• water
• walnut
• butter
• lemon juice
• egg white
• water
• powdered sugar
• orange juice concentrate
• water

Instructions

1. 1 Dissolve yeast in 1/4 cup warm water in a large bowl; stir. Stir in warm milk, marmalade, 1 whole egg, and 2 tablespoons melted butter to combine. Whisk flour, oats, and salt together in a separate bowl; stir into yeast mixture until moistened.
2. 2 Turn dough out onto a flat surface and knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover bowl and let rise until doubled in volume, about 30 minutes.
3. 3 Meanwhile, combine cranberries, brown sugar, and 6 tablespoons water in a small saucepan over medium heat; cook until cranberries begin to soften, 10 to 15 minutes. Off heat, stir in walnuts, 1 1/2 tablespoons butter, and lemon juice; cool.
4. 4 Punch down dough and turn onto a lightly floured surface; roll into a 10x20-inch rectangle.
5. 5 Whisk 1 egg white and 1 teaspoon water together; lightly brush over dough. Spread cranberry filling over dough, leaving a 1-inch border on all sides. Roll up dough tightly, starting from 1 long edge; seal edges and cut off any tapered sides with no filling.
6. 6 Transfer roll to a large baking sheet; join ends together to form a ring. Cut 2/3 of the way through dough, at 1-inch intervals, using sharp kitchen shears. Gently twist each slice to expose swirled filling. Gently reshape dough into a perfect ring. Cover ring; let rise until doubled in volume, 20 to 25 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before transferring to a wire rack to cool completely.
9. 9 Stir confectioners' sugar and orange juice concentrate together in a small bowl; whisk in enough water to reach a glaze-like consistency. Drizzle glaze over tea ring; let glaze set before slicing ring.

By larkspur

Ingredients

• ✓ yeast
• cinnamon
• butter
• all-purpose flour
• sugar
• lime juice
• clove
• cinnamon
• white sugar
• water
• prune juice
• prune
• white sugar
• bread flour
• butter
• egg
• salt
• water

Instructions

1. 1 Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.
2. 2 While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth.
3. 3 When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes.
4. 4 In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper.
6. 6 Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.
7. 7 Bake until the tops are lightly browned, 14 to 16 minutes.

By SCOOBYVC

Ingredients

• ✓ yeast
• vanilla extract
• milk
• butter
• confectioners sugar
• raisin
• walnut
• cinnamon
• butter
• brown sugar
• salt
• sugar
• vanilla pudding mix
• bread flour
• egg
• water
• butter
• milk

Instructions

1. 1 Place milk, 4 tablespoons melted butter, water, beaten egg, bread flour, pudding mix, sugar, salt, and yeast in the order recommended by the manufacturer. Select Dough cycle.
2. 2 Remove dough from machine after the cycle is done; knead 3 to 5 minutes. Roll out to a large rectangle. Grease a 9x13-inch baking pan.
3. 3 Combine brown sugar, 1/2 cup softened butter, and cinnamon in a bowl; spread over dough. Sprinkle walnuts and raisins over top.
4. 4 Roll dough into a log, starting with the widest end; pinch to seal seams. Cut into 1/2- to 1-inch slices; place in the prepared baking pan. Place in a draft-free space; let rise until doubled in volume.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven for 15 to 20 minutes.
7. 7 Meanwhile, combine confectioners' sugar, 4 tablespoons softened butter, milk, and vanilla in a small bowl; spread over warm cinnamon rolls.

By FIONASMOM

Ingredients

• ✓ yeast
• salt
• vanilla extract
• heavy cream
• confectioners' sugar
• salt
• nutmeg
• clove
• cinnamon
• vanilla extract
• cornstarch
• orange zest
• orange juice
• brown sugar
• cranberry
• salt
• white sugar
• whole wheat flour
• all-purpose flour
• butter
• egg
• sugar
• milk

Instructions

1. 1 Combine warm milk, yeast, and 1 teaspoon white sugar in a small bowl until sugar is dissolved; set aside until yeast begins to form a creamy foam, about 5 minutes.
2. 2 Whisk eggs and cooled melted butter together in a bowl; set aside.
3. 3 Whisk 2 cups all-purpose flour, whole wheat flour, ½ cup white sugar, and 1 teaspoon salt together in a large bowl; add yeast mixture and stir gently to combine. Add egg mixture; stir until a sticky dough forms.
4. 4 Turn dough out onto a lightly floured surface; knead in remaining ½ cup all-purpose flour, a little at a time, until no longer sticky. Continue kneading until smooth and elastic, 8 to 10 minutes, adding more all-purpose flour if necessary. Place dough into a greased bowl and turn to coat. Cover bowl and let rise in a warm, draft-free place until doubled in volume, 1 to 2 hours.
5. 5 Meanwhile, combine cranberries, brown sugar, orange juice, orange zest, cornstarch, 1 teaspoon vanilla extract, cinnamon, cloves, nutmeg, and ¼ teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until mixture begins to bubble and thicken slightly, about 5 minutes. Remove filling from heat; cool to room temperature.
6. 6 Line a 9x13-inch baking pan and a 6-inch cake pan with parchment paper. Lightly grease pans.
7. 7 Turn dough out onto a lightly floured surface; roll into a rectangle approximately 21x14 inches. Place cranberry filling on dough leaving a ½-inch border on all sides. Roll dough up, starting at a long side. Pinch ends to seal dough; lay seam-side down on a cutting board. Cut into 15 rolls, each about 1 ¼-inch thick, using a very sharp or serrated knife. Place rolls, cut-sides up, in the prepared pans, 12 in the baking pan and 3 in the cake pan.
8. 8 Loosely cover pans and let rolls rise until doubled in volume, 30 to 45 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Bake in the preheated oven until rolls are golden brown on top, 22 to 27 minutes. Cool in the pans 3 to 5 minutes before transferring to a serving plate.
11. 11 Whisk confectioners' sugar, heavy cream, 1 teaspoon vanilla extract, and 1 pinch salt together in a bowl until smooth. Add more cream to thin or more confectioners' sugar to thicken, as needed. Pour glaze over slightly warm rolls before serving.

By Kim

Ingredients

• ✓ yeast
• all-purpose flour
• water
• white sugar
• salt

Instructions

1. 1 Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. 3 Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.
4. 4 Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.
5. 5 Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.

By Terry

Ingredients

• ✓ yeast
• white sugar
• water
• cinnamon
• egg
• applesauce
• salt
• all-purpose flour
• honey
• raisin

Instructions

1. 1 Stir 1 tablespoon of the sugar and the yeast into the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Whisk together the cinnamon and 2 tablespoons sugar in a small bowl; set aside.
2. 2 Beat together the eggs, applesauce, salt, and the remaining 1 tablespoon of sugar in a large bowl. Stir in the yeast mixture. Beat in half of the flour mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition to form a sticky dough. Turn it out onto a lightly floured surface and knead until fairly smooth but still sticky, about 8 minutes.
3. 3 Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 30 minutes. Grease a 9x13 inch baking pan.
4. 4 Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 16x20 inch rectangle. Spread the honey over the dough; sprinkle evenly with the cinnamon sugar and raisins. Beginning with the long side, roll the dough tightly into a log shape, and pinch to seal the seam. Cut into 12 equal size pieces. Place the rolls into the prepared pan cut side up. Cover the pan with a damp cloth and let rise until doubled in volume, about 30 minutes.
5. 5 Preheat an oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until golden brown, about 30 minutes.

By Goodeats

Ingredients

• ✓ yeast
• milk
• butter
• honey
• bread flour
• salt
• vitamin c powder
• ginger

Instructions

1. 1 Assemble ingredients in the order suggested in your bread machine manual. Select the Basic Bread cycle.

By Mimi B.

Ingredients

• ✓ yeast
• sugar
• water
• flour
• salt
• milk
• vegetable oil
• cornmeal

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 1/2 inch diameter circle and tape shut on the outside.
2. 2 In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
3. 3 Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.

By Bobbi Jo

Ingredients

• ✓ yeast
• milk
• egg
• egg yolk
• butter
• bread flour
• salt
• white sugar
• sausage
• hash brown potato
• cheddar cheese

Instructions

1. 1 Make the dough: Place milk, egg, egg yolk, butter, flour, salt, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Run the Dough cycle, about 1 1/2 hours.
2. 2 When the cycle is finished, preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
3. 3 Punch down dough on a lightly floured surface and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise, 15 to 20 minutes.
4. 4 Flatten balls, and make a depression in the center of each. Fill each with 1 piece sausage, about 1 tablespoon potatoes, and 1 square Cheddar.
5. 5 Bake in the preheated oven until lightly browned, 15 to 18 minutes.

By Melissa Vannoy

Ingredients

• ✓ yeast
• milk
• white sugar
• shortening
• salt
• water
• all-purpose flour
• egg
• sugar
• butter
• cinnamon
• confectioners' sugar
• water

Instructions

1. 1 Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
2. 2 While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
3. 3 Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
5. 5 Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
6. 6 Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
7. 7 Bake in the oven until golden brown, 20 to 25 minutes.
8. 8 Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
9. 9 Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.

By Tana

Ingredients

• ✓ yeast
• milk
• bread flour
• salt
• white sugar
• egg
• vegetable oil

Instructions

1. 1 In a small bowl, mix together the yeast and milk. In a large bowl, stir together the bread flour, salt and sugar. Make a well in the center, and pour in the yeast mixture. Cover with a light dusting of flour, and let stand for about 15 minutes, until frothy.
2. 2 Stir together the egg and oil, and pour into the bowl with the flour. Mix until the dough comes together then turn out onto a floured surface, and knead until smooth, about 5 minutes. Place in a greased bowl, and cover. Let stand for about 20 minutes to relax.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into 15 pieces. Roll each piece into a 12 inch long rope. Roll the ropes into a spiral shape, and place on an ungreased baking sheet.
4. 4 Bake for 10 minutes in the preheated oven, or until golden brown.

By SETTDA

Ingredients

• ✓ yeast
• almond milk
• butter
• honey
• salt
• grain-free flour blend
• coconut sugar
• cranberry
• butter
• cinnamon
• coconut sugar
• butter
• pecan

Instructions

1. 1 Heat almond milk and 3 tablespoons butter together in a saucepan over medium heat until butter is melted, about 5 minutes. Pour into a large bowl and allow to cool until just slightly warm to the touch, about 5 minutes more. sprinkle yeast on top; allow to sit for 10 minutes.
2. 2 Gradually add in honey, salt, and flour to the bowl with the almond milk mixture; mix until fully combined. Cover loosely with plastic wrap and set dough in a warm place to rise for 1 hour.
3. 3 While dough is rising, combine 1/2 cup coconut sugar, cranberries, 1/4 cup butter, and cinnamon in a bowl; set filling aside.
4. 4 Generously butter a round glass baking dish. Combine 1/2 cup coconut sugar, 1/2 cup melted butter, and pecans in a bowl and pour glaze into the buttered baking dish.
5. 5 Roll dough out into a rectangular shape between 2 sheets of waxed paper or parchment paper. Gently peel back the top sheet and spread filling onto dough. Start at one end, using the paper to help, roll dough into a tight log. Place log seam-side down on a cutting board and use a sharp serrated knife to cut into 1 1/2-inch slices. Place buns on top of glaze in the baking dish.
6. 6 Cover and allow buns to rise for a second time, about 15 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake buns in the preheated oven until golden brown and done in the center, 20 to 30 minutes. Remove from oven and top with glaze. Return to oven and bake until golden brown and centers are done, about 10 more minutes.

By Angela Sackett Superhotmama

Ingredients

• ✓ yeast
• milk
• egg
• butter
• salt
• sugar
• bread flour
• butter
• brown sugar
• cinnamon
• walnut
• raisin
• egg
• water
• walnut

Instructions

1. 1 Place milk, one egg, two tablespoons butter, salt, 3 tablespoons sugar, flour and yeast in bread machine pan. Select Dough cycle, and press start.
2. 2 When cycle is complete, remove dough from machine, punch down, and let rest for 5 minutes. Roll out on lightly floured board into an approximately 24x10 inch rectangle.
3. 3 Brush the dough with 3 tablespoons melted butter, then sprinkle with brown sugar, cinnamon, 1 cup nuts and raisins. Roll up tightly, jelly roll style from the longer side. Place on a greased baking sheet, shape into a ring, and seal ends. Mist with warm water, cover with plastic wrap which has also been mist with water, and let rise in a warm place until doubled in size, approximately 1 hour.
4. 4 Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water; set aside.
5. 5 Just before baking, brush dough with egg mixture, sprinkle with remaining 1/2 cup walnuts. Bake in preheated for 20 to 25 minutes. This is a dense ring and if it browns too quickly, just cover with foil and continue to bake.

By Marylyn Pisseri

Ingredients

• ✓ yeast
• milk
• egg
• butter
• sugar
• salt
• bread flour
• butter
• brown sugar
• milk
• walnut
• butter
• brown sugar
• cinnamon
• walnut
• raisin

Instructions

1. 1 Place milk, egg, butter, sugar, salt, flour and yeast in bread machine pan. Make sure you add yeast last. Set bread machine on Dough cycle and begin.
2. 2 In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13 inch pan; set aside.
3. 3 After the cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Brush the dough with melted butter and sprinkle with brown sugar, cinnamon, nuts and raisins.
4. 4 Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, or preferably a long piece of dental floss, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce.
5. 5 Cover with a damp cloth and let rise in a warm place until double in size, about 1 1/2 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter.

By Marylyn Pisseri

Ingredients

• ✓ yeast
• almond milk
• vegan margarine
• white sugar
• salt
• vanilla extract
• all-purpose flour
• water
• sugar
• brown sugar
• walnut
• cinnamon
• powdered sugar
• almond milk
• vegan margarine

Instructions

1. 1 Prepare dough: Place almond milk, melted vegan margarine, 1/2 cup sugar, salt, vanilla, and flour into a bread machine in the order listed. Start the Dough setting.
2. 2 Mix warm water, 1 tablespoon sugar, and yeast in a glass measuring cup.
3. 3 Preheat the oven to 300 degrees F (150 degrees C) for 1 minute. Turn the oven off and immediately place the yeast mixture inside to proof for 15 minutes.
4. 4 Add proofed yeast mixture to the bread machine and let the cycle finish, about 1 hour 45 more minutes.
5. 5 Remove dough and roll into an 12x18-inch rectangle. Mix brown sugar, walnuts, and cinnamon for filling in a bowl; spread evenly over the dough. Starting at the long end of the rectangle, roll dough into a log; slice log into 1-inch wide pieces. Transfer to a greased baking pan with cut-sides up.
6. 6 Preheat the oven to 400 degrees F (200 degrees C) for 1 minute. Turn the oven off; immediately place the rolls inside along with an uncovered bowl of boiling water. Allow rolls to proof for 1 hour.
7. 7 Remove rolls from the oven. Preheat to 350 degrees F (175 degrees C).
8. 8 Bake rolls in the preheated oven for 15 minutes.
9. 9 Meanwhile, mix powdered sugar, almond milk, and melted vegan margarine for glaze in a bowl.
10. 10 Remove rolls from the oven and spread glaze evenly over top.

By Guarin Family

Ingredients

• ✓ yeast
• vanilla extract
• confectioners' sugar
• butter
• cream cheese
• currant
• pecan
• brown sugar
• cinnamon
• butter
• bread flour
• all-purpose flour
• egg
• salt
• sugar
• pumpkin
• butter
• milk

Instructions

1. 1 Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C), 30 to 60 seconds.
2. 2 Mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.
3. 3 Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. Add remaining flour mixture and beat until dough is very soft.
4. 4 Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.
5. 5 Grease or spray an oblong baking sheet with cooking spray.
6. 6 Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. Roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.
7. 7 Arrange rolls, cut-side up, on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
10. 10 Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.

By Gran28540

Ingredients

• ✓ yeast
• salt
• vanilla extract
• lemon juice
• powdered sugar
• cream cheese
• butter
• butter
• cinnamon
• brown sugar
• all-purpose flour
• vanilla extract
• egg
• olive oil
• butter
• milk
• salt
• baking soda
• xanthan gum
• baking powder
• all-purpose flour
• white sugar

Instructions

1. 1 Make dough: Combine sugar and yeast in a small bowl. Mix flour, baking powder, xanthan gum, baking soda, and salt together in a separate bowl.
2. 2 Place milk and butter in a microwave-safe bowl. Cook on high, stirring every 15 seconds, until 110 to 115 degrees F (43 to 46 degrees C), about 45 seconds. Whisk into yeast mixture and set aside to proof, about 5 minutes.
3. 3 Combine proofed yeast with olive oil, egg, and vanilla extract in a large bowl; mix for a few seconds, then slowly add flour mixture. Mix with an electric mixer on medium-high speed until dough thickens and loses some of its stickiness, about 1 1/2 minutes.
4. 4 Cover a work surface with plastic wrap and a light layer of flour. Place dough in the center, dust with a little more flour, and cover with another sheet of plastic wrap. Roll out to a 10x13-inch rectangle; remove the top layer of plastic wrap.
5. 5 Make filling: Combine brown sugar and cinnamon in a small bowl. Spread melted butter over dough; sprinkle brown sugar mixture evenly over top.
6. 6 Starting at a long edge, roll dough up like a jelly roll, using the plastic wrap to help lift and roll as you go. Lightly sprinkle dough with more flour and cut into 10 pieces with a sharp knife. Place rolls in a greased baking dish, cover with plastic wrap, and place in a warm spot to rise for 15 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake rolls in the preheated oven until tops are golden brown, 22 to 27 minutes.
9. 9 Make frosting: Beat butter and cream cheese in a mixing bowl until smooth. Add powdered sugar; mix until smooth. Mix in lemon juice, vanilla extract, and salt.
10. 10 Remove cinnamon rolls from the oven and immediately drizzle frosting over top.

By Burnellfam08

Ingredients

• ✓ yeast
• milk
• white sugar
• all-purpose flour
• egg
• sugar
• butter
• all-purpose flour
• salt

Instructions

1. 1 Combine lukewarm milk and 2 tablespoons sugar in a large bowl and stir to dissolve sugar. Mix 3 tablespoons flour with fresh yeast in a small bowl and add to milk mixture. Let rest in a warm place until mixture is frothy, 15 to 30 minutes.
2. 2 Beat 3 eggs and 3 tablespoons sugar together in a small bowl. Add to the yeast mixture; stir in melted butter. Add 8 cups flour and salt. Mix until well combined and a soft dough forms; no kneading is necessary.
3. 3 Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 2 hours.
4. 4 Punch down dough. Cover and let rise until doubled in volume once again, about 40 minutes.
5. 5 Turn dough onto a lightly floured surface. Divide dough into 24 equal pieces, or according to your preferred pirozhki recipe, and form into rolls. Place rolls on a lightly greased baking sheet. Beat the remaining egg in a small bowl and glaze rolls with the beaten egg. Cover with a clean kitchen towel and let rest, 20 to 30 minutes.
6. 6 Preheat oven to 475 degrees F (245 degrees C).
7. 7 Uncover and bake rolls in the preheated oven until golden, about 15 minutes.

By Anna_K