you can make monkey bread which is the same concept.
you took can biscuit dough, sugar, cinnamon, melted butter and bake it.
Make each of these breads in separate bundt pans. For serving, layer the 2 cakes, with the Monkey Bread as the top tier and the Gorilla Bread as the bottom tier.
Monkey Bread (recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 teaspoon ground cinnamon
30 buttermilk canned refrigerator biscuits
1 stick butter, plus more for pan
1/2 cup brown sugar
1 cup walnutsAny recipes to make Cinnamon Rolls out of frozen (but thawed) bread dough?
I have and they turn out just fine. They are not quite as good as making them yourself, but they dosave alot of time.
-----------------Cinnamon Rolls (using frozen bread dough)
Ingredients:
* 1 lb loaf frozen bread dough
* 1/4 cup butter, softened
* 1/4 cup sugar
* 1 tsp cinnamon
* 1/4 cup raisins
* 1 cup powdered sugar
* 1 Tbsp. butter, melted
* 1/2 tsp vanilla
Milk
Method
Thaw bread dough; roll out to 6';x12'; rectangle, spread softened butter over bread; blend together sugar, cinnamon, %26amp; raisins; sprinkle over butter. Roll up widthwise, cut into 12 (1/2';) slices. Place in rectangular cake pan and let rise till doubled in size. Bake at 350 about 18 minutes or till golden. Stir together powdered sugar, melted butter and vanilla; add enough milk to make of drizzling consistency; drizzle over rolls after cooling slightly.
Notes:
Number of servings: 4-6
-----------------Chocolate Cinnamon Rolls
1 pound frozen white bread dough loaf, thawed and allow to doubled in bulk
2 tablespoon unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon cinnamon
1 6-ounce package semi-sweet chocolate morsels
1 12-ounce can whipped frosting
1. Preheat oven to 350-degrees.
2. Coat a 9-inch round baking pan with a spray of Canola oil.
3. Place one bread dough loaf in a bowl coated with cooking spray. Cover and thaw overnight in the
refrigerator. The dough should double in bulk.
4. Punch down the dough and place on lightly floured surface. Roll into a 10 x 16 inch rectangle.
5. Lightly brush surface with butter/margarine
6. Combine cinnamon and sugar in small bowl. Sprinkle over dough leaving a 1/2-inch border around
sides.
7. Sprinkle over morsels and nuts.
8. Roll up dough starting at short end and seal edges. Using a string, cut into 6 slices and place cut
side up in a baking pan.
9. Cover and let rise in a warm place until dough almost fills pan.
10 Bake 25 to 30 minutes or until golden brown. Place pan on wire cooking rack. Spread on
icing.
Yield: 6 cinnamon rolls.
--------------------------------------…
CINNAMON ROLL ICING
1 c. sugar
1 tbsp. brown Karo
1/3 c. milk
Maple flavoring
1 tsp. butter
Boil until creamy (soft ball stage) 1 cup sugar, Karo, milk and flavoring. Cool quickly in cold water (pan in pan) after adding butter. Beat after cool until pouring consistency (beginning to whiten up). Dribble over cinnamon rolls.
-----------------ICING:
1/2 stick butter, melted
4 tbsp. milk
4 c. powdered sugar
1/2 tsp. vanilla
Beat well.
------------CINNAMON ROLLS WITH CARAMEL ICING
1 c. scalded milk
1 c. lukewarm water
2 pkgs. yeast
1/2 c. shortening
1/2 c. sugar
1 1/2 tsp. salt
2 eggs, beaten
5 to 6 c. flour
1/2 tsp. nutmeg
FROSTING:
1/2 c. butter
1/4 c. milk
1 c. 10X sugar
1 c. brown sugar
1 tsp. vanilla
Pour scalded milk over sugar, salt, shortening and nutmeg. Dissolve yeast in lukewarm water. When first mixture is cool, add beaten eggs. Work in flour until smooth and elastic. Turn into greased bowl. Cover and let rise until double. Punch down. Roll out into rectangle. Brush with melted butter, sprinkle with cinnamon and brown sugar. Roll up in jelly-roll fashion. Cut into 1 inch slices. Place in greased pan, cover and let rise until double. Bake at 375 degrees 10 to 12 minutes.
FROSTING: Melt butter in saucepan. Add brown sugar. Boil and stir over medium heat for 2 minutes. Add milk and bring to a boil again. Remove from heat and add vanilla and 10X sugar.
You can also take canned biscuit and brush thetop with melted butter and sprinke cinnamon sugar on them, my mom used to make them like that when it was little. I think you can make icing with powdered sugar and milk.
This is a tried and true family recipe we make at the holidays! They are soooo much better than store bought!
Cinnamon Rolls
2 loaves Bridgeford bread dough
1 ¼ cups powdered sugar (sifted)
½ cup whipping cream
3 Tablespoons butter
½ cup packed brown sugar
1 Tablespoon cinnamon
¾ cup raisins
1 cup chopped pecans
In a small bowl mix together powdered sugar and whipping cream. Divide mixture evenly between two 9” round baking pans, sprinkle with pecans and set aside. On a lightly floured surface, roll each of the loaves out into a 12 x 8 rectangle. Brush with melted butter.
In a small mixing bowl, stir together brown sugar and cinnamon. Sprinkle over dough. Top with raisins. Roll up dough – jelly roll style – starting from the long side. Pinch the seam closed. Cut each roll into 10 to 12 inch thickness slices.
Place rolls cut side down on sugar mixture in pans. Cover pans with a towel and let rise in a warm place until nearly double (about 30 minutes). OR cover with oiled waxed paper and then with plastic wrap and refrigerate 2 – 24 hours. Before baking, let stand 20 minutes at room temperature.
Bake rolls uncovered at 375 degrees for 20-25 minutes or until golden brown. Cool pans on wire rack and then invert on serving platter.
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