Cinnamon Raisin Rolls

We had a few snow days last week and on snow days I love to bake. The heat from the oven warms up part of the house and the delicious smells make being stuck inside a little easier. These cinnamon rolls make a regular appearance on these days. I like to get them all prepped the night before and bake them fresh the next morning for a warm breakfast treat.

Cinnamon and raisin is the best combo!

Cinnamon Raisin Rolls
Ingredients:

• 1 1/4 cup warm milk
• 1/2 cup sugar
• 1 tablespoon yeast
• 1 egg
• 1/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 cup raisins
• 4-5 cups flour

Filling:

• 1 cup brown sugar
• 3 tablespoons ground cinnamon
• 1 tablespoon cornstarch
• 1/2 cup (one stick) butter, softened

Directions:
1. In mixing bowl of stand mixer combine milk, sugar and yeast. Allow to sit for 5 minutes. Whisk in egg, oil, vanilla and raisins. Add in 2 cups of flour and mix using the hook attachment, continue adding flour 1/2 cup at a time until the dough has reached a slightly tacky texture but it does not stick to your hands. Mix for another 5 minutes, until dough is smooth and elastic. Place dough in an oiled bowl, cover and let rise for about 1 hour.

2. While dough is rising, mix the brown sugar, cinnamon and sugar in a bowl. Set aside.

3. When dough has doubled in size, transfer dough to a lightly floured surface. Roll dough into a 16x20 rectangle for large, Cinnabon like, rolls. Or divide in two and roll into rectangles about 14x18.

4. Spread butter on to dough then sprinkle cinnamon mixture evenly over butter.
Starting from the long edge, roll the dough making sure to pinch the seams . Cut into 12 even pieces (or 24 pieces if making the smaller rolls).
Place rolls evenly into a lightly greased 9x13 baking pan (two 9x13 pans for 24 rolls) and let rise another 30 minutes.

5. Preheat oven to 350. Bake rolls for 20 minutes, rolls should be golden brown when done. Cool upside down on a cutting board for approx. 5 minutes. This lets all the yummy gooey filling soak back into the rolls.

Yield: 12-24 rolls

Note: These can be made up to step 4 the night before but skip the 30 minute rise and just stick them in the fridge. In the morning, just preheat the oven and bake for 20-25 minutes.

Pesto Pizza Rolls

It's almost Super Bowl time!! Football fans of any team will love these Pesto Pizza Rolls. They are chock full of flavor and the best part...they won't break the bank. This recipe makes 20 rolls but can easily be doubled. They can also be made a day ahead, leaving you time to actually sit down and enjoy the game!

Pesto with gooey cheese and spicy pepperoni...
perfection in my book!

Pizza Rolls
Ingredients:
1 recipe for Pizza dough (found here)
1/4 cup of prepared pesto (more or less according to your taste)
4-6 ounces thin sliced pepperoni
4 ounces of shredded mozzarella
marinara for dipping

Directions:
Divide dough into two equal portions. Roll out one portion of dough on a lightly floured surface. Roll out to about a 12x6 rectangle.
Spread 2 tablespoons of pesto onto the dough then layer the pepperoni on and sprinkle half the cheese on top of that. Roll-up dough cinnamon roll style, pinching the seam to seal.
Cut into 10 equal pieces. Place on parchment paper. Repeat with second piece of dough. Let rise for 20-25 minutes.
Heat oven to 375, bake for 20-25min. Just until tops start to brown.
Serve with warmed marinara.

Yield: 20 rolls

Note: If making ahead, only cook for 15 minutes and let cool completely before storing in the fridge or freezer. When time to use, preheat oven to 350 and cook for approx. 7 minutes.