Frosted Cinnamon Refrigerator Rolls

Provided by Linda George

2 pkgs active dry yeast
1/2 cup warm water
2 cups lukewarm milk
1/3 cup sugar
1/3 cup vegetable oil
3 tsp baking powder
2 tsp salt
1 egg
5 to 6 cups flour
4 tbs butter, softened
1/2 cup sugar
1 tbs + 1 tsp cinnamon

Dissolve yeast in warm water.  Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2-3 cups of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.  Turn onto well-floured surface.  Knead until smooth and elastic, 8-10 minutes.  Place in a greased bowl, and then turn greased side up.  Cover, and let rise until about double in size (approximately 1.5 hours)

Grease 2 13x9" pans.  Punch down dough, and divide into halves.  Roll one half into rectangle, about 15x10".  Spread with half the butter.  Mix 1/2 cup sugar and the cinnamon.  Sprinkle half over rolled out dough.  Roll up beginning at the wide side.  Pinch edge of dough into roll to seal.  Stretch dough to make even.  Cut roll into 15 slices.  Place slightly apart in one pan (3 rolls by 5 rolls).  Wrap pan with foil and refrigerate at least 12 hours, but no longer than 48 hours.  To bake immediately, do not wrap.  Let rise until double, about 30 minutes.  Bake as directed below.

Heat oven to 350 degrees.  Remove foil from pans.  Bake until golden brown (30 to 35 minutes).  Frost with powdered sugar frosting while still warm.

Powdered Sugar Frosting:

Mix 1 cup powdered sugar, 1 Tbs milk, and 1/2 tsp vanilla until smooth and of spreading consistency.  Frosts 1 pan of rolls.

Caramel Pecan Sticky Buns:

Omit frosting.  Before rolling dough into rectangle, heat 1 cup packed brown sugar and 1/2 cup butter until melted.  Remove from heat.  Stir in 2 Tbs light corn syrup.  Divide mixture between the two pans.  Sprinkle each pan with 1/2 cup pecan halves.  Roll dough, slice, put in pans and refrigerate.  Bake as directed.  Immediately invert pan on large tray.  Let pan remain over rolls 1 minute so caramel drizzles over rolls.

Caramel Icing

Provided by Dawn Huber (2001)

Goes great on top of the chocolate sheet cake (earlier post)

1 lb light brown sugar
1/2 cup cream
1/4 lb butter
pinch of salt

Boil until soft balls form.  Remove from head and beat until smooth and cream.  Milk can be substituted for cream, but it will not be the same texture.

Easy Chocolate Caramel Cake

Provided by Carol Myers (1999)

Bake 1 9x13" chocolate cake (boxed or homemade)
Let cool, and punch holes in cake with the handle of a wooden spoon

Pour 1 can of sweetened condensed milk over cake and then pour 1 small jar of caramel ice cream topping over milk.

Refrigerate cake until ready to serve and then ice with Cool Whip

Fresh Apple Cake

Provided by Pat Hayes (1990)

1 cup liquid shortening
2 cups sugar
2 eggs

Mix above ingredients together and add the following

2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp vanilla extract

Add:

3 cups apples, chopped finely

Grease and flour a 13x9" pan.  On top of batter, sprinkle 1 1/2 cups chopped pecans and 1 cup butterscotch morsels.  Bake at 350 degrees for 45 to 50 minutes.

Turtle Cake

Provide by Carol Myers

1 cake mix - Swiss or German Chocolate

Mix with:

1/2 cup butter or margarine
1/2 cup plus evaporated milk
1 egg

Put 1/2 of the batter in the bottom of a greased and floured 13x9 inch pan.  Bake 15 minutes at 350 degrees.

Melt together:
1 (12 ounce) package of Kraft Caramels
1/2 cup of evaporated milk (the remaining milk in the can is the "plus" to be added to the cake mix)

Pour melted mixture over baked cake, then sprinkle on 1 cup of chopped pecans and 12 ounces of chocolate chips.  Add remaining batter by spoonfuls, spreading together.  Bake 25 minutes at 350 degrees.  Cut while warm.  Keeps best in refrigerator.