Marian Platt

It's been feeling a lot more like spring than February lately - the tulip bulbs are up, daffodils are blooming, trees are blossoming and the grass is growing. But it really isn't spring yet, and some of these mornings are a bit nippy, making it difficult to throw back the covers and spring out of bed.

But maybe the thought of digging into a warm cinnamon roll, gently tearing the light layers apart to reveal the golden raisins and nuts swirled inside, snug in a coating of sugar and spice, would be an incentive. There are some things in life that are best when homemade, you know.

Thanks to frozen bread dough, these luscious treats are quick and easy to prepare. Simply roll out dough, top with cinnamon filling, roll up, slice and bake.

To serve warm freshly baked rolls for breakfast, simply let rolls rise overnight and bake in the morning. Great tasting cinnamon rolls never have been so easy.



CINNAMON ROLLS

1 (1-pound) loaf frozen bread dough, white or honey wheat

4 tablespoons melted butter

2 teaspoons cinnamon

1/2 cup sugar

1/4 cup raisins

1/4 cup chopped walnuts

Let frozen dough thaw until pliable. Dough may be thawed overnight in the refrigerator or in the microwave for 6 minutes on low power.

On lightly floured board, roll dough out to a 10- x 12-inch rectangle. If dough shrinks back after rolling, let rest for a few minutes and roll again. Spread dough with 2 tablespoons melted butter.

Mix cinnamon, sugar, raisins and nuts, setting aside 2 tablespoons for later use. Sprinkle mixture over dough. Beginning with the 12-inch side, roll tightly in jelly-roll fashion. Cut dough roll into 12 equal slices. Place slices in lightly greased 13- x 9-inch cake pan. Brush tops with

1 tablespoon melted butter and sprinkle with remaining cinnamon mixture. Let rise until rolls have doubled in size. Bake in preheated 350-degree oven for 20-25 minutes or until golden brown.

Turn out of pan immediately to cool on wire rack. Brush with remaining butter.

To frost, mix 1 1/2 cups

powdered sugar with 2 tablespoons milk or cream and 1 teaspoon vanilla. Add milk for thinner consistency or more sugar for a thicker consistency; spoon on rolls. Makes 12 rolls.



CARAMEL-NUT ROLLS

1 (1-pound) loaf frozen bread dough, white or honey wheat

1/2 cup melted butter

1/4 cup honey or Karo syrup

1/2 cup plus 2 tablespoons brown sugar

1/2 cup chopped pecans

Filling:

1/4 cup melted butter

2/3 cup chopped pecans

1/2 cup brown sugar

2 teaspoons cinnamon

Let frozen bread dough thaw until pliable. Grease a 12 cavity muffin tin. Fill each cavity with 1 teaspoon melted butter, 1 teaspoon honey or Karo syrup. Cover syrup with 2 teaspoons brown sugar and a few chopped pecans. On a lightly floured board, roll dough out to a 10 x 12-inch rectangle. Brush with 1/4 cup melted butter.

Combine 1/3 cup nuts with 1/2 cup sugar and cinnamon; sprinkle evenly over dough.

Beginning with the 12-inch side, roll dough tightly in jelly-roll fashion. Pinch dough along edge to seal. Slice rolled dough into 12 pieces. Place slices of dough over sugar/syrup mixture. Brush dough with remaining butter. Let rise until rolls have doubled in size. Bake in a preheated 350-degree oven for 20-25 minutes or until golden brown. Carefully invert rolls onto

a serving platter at once. Makes 12 rolls.



QUICK CARAMEL

ROLLS

1/4 cup butter

1/2 cup chopped pecans

1 cup caramel ice cream topping

2 tubes (8-ounces each) crescent rolls

Place butter in a 13- x 9- x 2-inch baking pan; heat in a 375-degree oven until melted. Sprinkle with pecans. Add caramel topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake in 375-degree oven 20-25 minutes or until golden brown. Immediately invert onto a serving plate.

- all above recipes from my files



CINNAMON TWISTS

1 (1-pound) loaf frozen bread dough, white or honey wheat

1/4 cup sugar

2 tablespoons melted butter

2 teaspoons cinnamon

Let dough thaw until pliable. Roll dough into a 10 x 14-inch rectangle. Spread with melted butter. Mix sugar with cinnamon and sprinkle over the butter. Cut into 10-inch-long strips 1/2 inch wide. Twist strips. Bring the two ends together and twist. Place on lightly greased cookie sheet, 1 inch apart. Do not let rise. Bake in preheated 375-degree oven 10-12 minutes or until lightly browned.



And don't forget those "DARN GOODS" - crisp-fried doughnut-like puffs coated with cinnamon and sugar.

1 tablespoon cinnamon

2 tablespoons sugar

vegetable oil

1 cup biscuit/baking mix

1/2 cup water

Mix cinnamon and sugar in paper bag; set aside. Heat oil (1 1/2 inches deep) in heavy skillet. Meanwhile, add water to biscuit/baking mix so dough is thick and sticky (you may need slightly less than 1/2 cup water). When the oil is hot, drop the dough by teaspoonfuls and fry until rich golden brown and puffy. Drain on paper towels; shake in bag to coat with cinnamon-sugar. Makes about 12 puffs.

from Betty Crocker's Outdoor Cookbook



MARGIE'S STICKY BUNS

Night before - grease Bundt pan well. Put 1/2 cup chopped pecans in bottom of pan. Arrange 1 package frozen yeast rolls in pan. Sprinkle 1 small package butterscotch pudding mix over rolls, then 1/2 cup brown sugar over pudding mix, followed by 1/2 cup melted butter and 1/2 cup chopped pecans. Set out, uncovered, overnight. Bake in preheated 375-degree oven 25 minutes. Invert immediately onto platter.

- from my FROM MY KITCHEN WINDOW COOKBOOK



CINNAMON ROLLS IN A SNAP

4 1/2 cups biscuit/baking mix

1 1/3 cups milk

FILLING:

2 tablespoons butter, softened

1/4 cup sugar

1 teaspoon cinnamon

1/3 cup raisins

ICING:

2 cups powdered sugar

2 tablespoons milk

2 tablespoons butter, melted

1 teaspoon vanilla

In a bowl, combine biscuit/baking mix and milk. Turn onto floured surface; knead 8-10 times. Roll dough into a 12- x 10-inch rectangle. Spread with butter.

Combine sugar, cinnamon and raisins; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down on a large greased baking sheet. Bake in preheated 450-degree oven 10-12 minutes or until golden brown. Meanwhile, combine the icing ingredients; spread over rolls.

- from my files

To freeze, bake and cool rolls but do not glaze. Wrap in vaporproof wrap; seal, label and freeze up to 3 months.

To reheat, wrap frozen rolls in foil and place in preheated 350-degree oven 20-25 minutes or till warm. Drizzle with glaze.

Sitting at a breakfast table with rays of warm sunshine coming through the window, a mug of hot coffee and the sweet aroma of freshly baked cinnamon rolls can make a chilly winter morning seem more like a spring morning - and that we know will come very soon.

Marian Platt can be reached at 683-4691 or via e-mail at mlplatt@olypen.com.