Mrs. Wire's Famous Cinnamon Rolls
Doctored by Kathy Wire and Ana Isabel
2 pkg active dry yeast (2.5 tsp each)
½ cup sugar, divided
½ cup warm water
1½ cup milk
6 Tbs butter
7 cups flour
(we use a half-white flour, half-whole wheat flour mix)
1 tsp salt
1 stick butter, softened
1 brick (8 oz) cream cheese, softened
½ stick butter, melted
1½ cup brown sugar
1 cup corn syrup
1 cup buttermilk (or melted ice cream, or milk)
Also: cinnamon sugar mix, and cinnamon
In a small bowl, dissolve yeast, sugar, and warm water; let foam.
In a saucepan (or microwave) heat milk and butter, just until butter is melted. In a large bowl, mix 3 cups flour, warm milk & butter, yeast mixture, eggs, and salt. Beat 3 min on medium speed. Add remaining flour; stir until incorporated. Turn dough out onto a floured or oil-sprayed surface; knead until smooth and elastic, about 6-8 minutes. Cover with a damp towel; allow to rest while you make the filling, and the gooey part.
Beat together the butter and cream cheese.
Stir together all the Gooey Part ingredients. Pour into a large baking pan (11” x 15”). Note: If the baking pan is non-stick, you don’t have to grease it; if it isn’t, you should grease it first.) [Another Note: If you cut the rolls thick (see Assembly directions on the other side,)
then you can use a smaller pan.]
Sprinkle gooey stuff liberally with cinnamon (as much as you like).
Knead down the dough. Cut it in half; freeze one half. Roll
the other half into a large rectangle (like, 10 x 16ish).
Spread with half the filling (refrigerate the other half of the filling, for the other half of the dough).
Sprinkle the filling liberally with cinnamon sugar (as much as you like).
Roll the dough up, starting from the long end.
Slice the dough into ½-inch to 2-inch pieces, depending on how thick
you like them, and how many rolls you want. Skinnier slices means more rolls. I usually get 16 – 20 rolls out of one recipe. (Note: these rolls rise pretty well.)
Place each roll into the prepared pan, into the gooey part.
You can refrigerate the whole pan until you’re ready to bake them: if you do, cover with foil or plastic. Refrigerate overnight.
Plan on an hour and a half for rising and baking time.
Whether you bake right away, or refrigerate first:
Place into a warm oven (170°) to let rise: 30 – 40 minutes from the ‘fridge; 20 – 30 minutes if already at room temp.
With the pan still in the oven, turn the temperature to 350°.
Let bake 25 - 30 minutes, or until golden brown.
Cut between each roll with a table knife.
Lift each roll out of the pan with a spatula, onto serving plate.
Drizzle gooey stuff from the pan over the rolls.
Hot Chocolate Mix
4c powdered milk
1/2 c powdered sugar
1c non-dairy powdered creamer
1/2 c dark cocoa powder
1 box chocolate pudding
Combine ingredients in large bowl.
Stir 1-2 tbsp of mix in 8oz mug with hot water or milk.
Strawberry Salad with Raspberry Vinagrette
2 c Mixed Greens
1/8 c Chopped strawberries
1/8 c Mandarin Oranges
2 tbsp chopped pecans
2 tbsp feta cheese
2 tbsp Raspberry Vinagrette
Mix all ingredients in a large bowl and toss!
Rice Krispies Scotchies
1 c. white sugar
1 c. white Karo syrup
1 c. peanut butter
6 c. Rice Krispies
1 c. chocolate chips
1 c. butterscotch chips
Cook sugar and syrup together just until it bubbles. Add peanut butter; mix.
Pour over Rice Krispies.
Spread into greased 13 x 9 inch pan.
Melt chocolate and butterscotch chips in a microwave-safe
Depending on wattage, start with 45 seconds; stir, then 45 seconds again.
Stir until smooth and blended.
Spread chocolate mixture over krispie bars.
Biscuit Baking Mix
9 c all-purpose flour
¼ c baking powder
1 Tbsp salt
2 cups shortening
Mix dry ingredients.
Cut in shortening (we used cold butter) until mixture resembles coarse crumbs.
Store in airtight container in cool, dry place (we stored in the ‘fridge, due to the butter).
Makes 12 cups.
Monster Fingers (Bloody Fingers)
Start with a basic shortbread cookie recipe:
1 C butter, softened
½ C sugar
2 ¼ C flour
¼ tsp salt
(optional: ¾ C finely chopped nuts)
Preheat oven to 400°. Use a small amount of the dough to
shape into fingers. This is best done by squeezing in one hand: you can get the look of knuckles.
You can use a bit less than you think you need, as these puff up slightly while baking. Place on ungreased
baking sheet. Use a slivered almond or a whole almond at the tip, for the fingernail.
Bake 10 – 11 min. Watch carefully, so the tips don’t brown too much.
Cool the cookies.
1 pkg strawberry gelatin (or other
½ can strawberry pie filling (or other
Boil ½ cup water in a pan.
Add the gelatin, and stir until dissolved.
Add up to a cup of water, depending on desired consistency of the
Mix into the pie filling; stir until fully combined.
Cool in the fridge, (or place over a pan of ice water and stir) until desired consistency.
To assemble fingers:
Dip end of each finger (not the fingernail -- the cut-off end!) in the gelatin mixture; spoon extra onto the finger.
Place on a tray or plate.
Add extra to each end, if you want a pooling effect.
Gelatin mixture will become more firm with time and/or chilling. If left too long, the cookies will become very soft, and stick to the plate or tray.
Cinnamon and Sugar Scones:
3 c Biscuit Baking Mix (recipe on next section)
1/4 c Sugar
1 c Cinnamon Chips
1/2 c Vanilla Yogurt
1/3 c Milk
1 tbsp Vanilla Extract
Mix 3 cups Biscuit Baking Mix and ¼ cup sugar.
In a separate bowl, mix together ½ cup vanilla yogurt, 1/3 cup
milk, and 1 Tbsp vanilla extract.
Stir the wet ingredients into the dry ingredients, just until moistened.
Stir in 1 cup cinnamon chips.
On lightly floured surface, knead dough gently 10 times.
Pat into 9-in circle.
Place onto ungreased baking sheet.
Cut into 8 wedges.
Sprinkle with cinnamon sugar.
Bake at 375 for 20 – 25 min or until golden tan.