A Note on No Bake Cookies

I know no-bake cookies are not the classiest or most refined dessert, but they have gotten me through many a' late invites to bbq's, ward activities, and the likes. I have one tip to making good no-bakes: Use REAL old-fashioned oats. If you use the quick oats you'll just end up with a chewy, classless cookie, and no one will like you or your cookies! It had to be said.

Cinnamon Rolls

Time: 2 hours (1 and 1/2 rising time)
As with all cinnamon rolls, they are labor-intensive, but worth it.

Cost: I'm sure you have the ingredients

I've tried one other recipe, but this one is much better. The dough turns out perfectly flaky, and I like how simple they are without frosting. Mike thought differently. I think guys think 'the more sugar the better.' So word to the wise: if you are making these for a gaggle of cub scouts, make an ample amount of cream cheese frosting to plaster on top.
This makes roughly 20 medium-sized rolls.

This is Paula Deen's recipe which I tweaked a little bit. And this is a stock photo, not my own. So what I'm saying is-you didn't even need to visit my blog to get this recipe, but I sucked you in!

Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar

1/3 cup butter or shortening (shortening works best)
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
1/4 cup brown sugar
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Heat oven to 350 degrees.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours (place bowl on top of a towel or wooden cutting board, not a cold granite counter top).

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 15-20 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

You can feel this one going straight to your buns!