CINNABON CINNAMON ROLLS

Dough:

            1/4 cup butter, melted

            1/4 cup water

            1/2 (3 oz.) pkg. instant vanilla pudding (1.5 oz.)

            1 cup milk

            1 egg, beaten

            1 Tbsp. sugar

            1/2 tsp. salt

            4 cups bread flour

            2 1/2 tsp. yeast

Filling:

            1/2 cup butter, softened

            1 cup brown sugar

            2 tsp. cinnamon

Frosting:

            4 oz. cream cheese, softened

            1/4 cup butter, softened

            2 1/2  – 3  cups powdered sugar

            2 tsp. vanilla

            1 1/2 tsp. milk

Place ingredients in bread machine.  Set on dough cycle.  Once dough cycle is done, roll dough out into a 17 x 10 rectangle.

Spread softened butter over dough.  Sprinkle brown sugar and cinnamon over butter.  Roll tightly from long end, pinching seam closed.

Slice in 1” slices and place onto greased cookie sheet.  Let rise until double (1 hour).  Bake at 350º for 15-20 minutes.  Frost and serve.

SUMPREME BREAD STICKS

1 bag Rhodes frozen roll dough

1 stick butter

2 cups Parmesan cheese

1/2 tsp. garlic powder

1/4 tsp. Salad Supreme (in spice section)

1/8 tsp. salt

Mix Parmesan cheese, garlic powder, Salad Supreme, and salt.

Microwave 6 balls of dough for 30 seconds and then flip and microwave for another 30 seconds.  The last 3 do for 15 seconds on each side.  (Total of 21).  Stretch dough to 5 inch lengths.

Dip in melted butter and roll immediately in Parmesan cheese mixture.

If you have a very large cookie sheet, you can fit 21 bread sticks, 3 rows of 7 (dough should be at least a finger width apart before rising).

Let rise in a warm, draft-free place until double (45 minutes to 1 hour).

Bake at 350º for about 8-10 minutes, until tops are just starting to turn light brown.