TABLESPOON OF CINNAMON RECIPES

Steps:

• Preheat oven to 350°F. Prepare cinnamon rolls according to package directions, and set aside frosting.
• While still warm, cut or tear 8 of the cooked cinnamon rolls into bite-sized pieces, discarding remaining 2 rolls or saving for another use. Arrange pieces in a single layer on a large flat surface and allow to cool completely.
• Add cinnamon roll pieces to a greased 9x13-inch baking dish. Sprinkle on the pecans.
• In a large bowl, whisk together the milk, eggs, sugar and vanilla. Pour mixture over the cinnamon rolls and press the rolls down with a fork to cover them in the milk mixture. Let set for 20 minutes to soak up some of the liquid.
• Bake for 40 minutes or until set. Drizzle the reserved frosting over the top and serve.

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
• In a large mixing bowl, combine 2 1/4 cup flour, yeast, white sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
• Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm