REINDEER CINNAMON ROLLS RECIPES

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight., Turn dough onto a floured surface; divide and shape into 36 balls. Roll each into a 5-in. log. Cut each log lengthwise halfway down the center. Pull the cut sections apart for antlers. Using kitchen shears, snip 1/2-in. cuts along outer sides for antler points. Flatten uncut half of log for face., Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 400°., In a small bowl, whisk egg and water until blended; brush over rolls. Press raisin halves into dough for eyes; press cherry halves into dough for noses. Bake until golden brown, 8-10 minutes. Serve warm.

Steps:

• Put dough ingredients into bread machine according to recommended order of your machine. Press dough cycle.
• Sprinkle a generous amount of flour onto your countertop and roll out the dough after it doubles.
• Melt the butter for the filling and brush it onto the rolled out dough. Sprinle the cinnamon and sugar evenly over top.
• Roll the entire rectangle tightly into one long tube and cut into 24 rolls (or cut into strips and roll individually).
• Space the rolls evenly in a large glass baking pan (preferrably slightly larger than a 9×13 if available).
• Bake at 400F for 20 minutes. Do NOT overbake! Mix the icing while rolls are baking.
• Allow the rolls to cool before icing.
• Freeze the unbaked rolls in a freezer safe glass baking dish. The icing can also be deep frozen. Place in the rolls and the icing in the fridge overnight prior to baking. Bake according to instructions.