• 1/4 cup regular margarine or butter
• 1 6-10 oz. package regular marshmallows (about 40)
• 5 cups Kellogg’s Rice Krispies cereal

Directions

• Spray a 13 x 9 x 2 inch pan with no-stick cooking spray
• Measure margarine into 3-quart saucepan; melt over low heat.
• Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy. Remove from heat.
• Add Rice Krispies cereal; stir until well-coated.
• Spread warm mixture in the greased 13 x 9 x 2 inch pan. Using a spatula sprayed with non-stick cooking spray to press down your mixture.
• Cut into squares when cool.

I can’t say enough about just how amazing these are. They taste just like Cinnabon, but you get 16 for the price of less than two. I normally use the dough setting on my bread maker to makes these. It takes me around 6 hours from the start to the end. You can’t go wrong with these!!

• 1 cup warm water (105-115 degrees)
• 2 envelopes active dry yeast
• 1 teaspoon plus 2/3 cup sugar
• 1 cup milk, heated to lukewarm
• 2/3 cup (1 1/3 sticks) butter, softened
• 2 large eggs, lightly beaten
• 2 teaspoons salt
• 7 cups all-purpose flour, or more as needed

Filling

• 1 cup (2 sticks) butter, melted
• 1 3/4 cups sugar
• 3 tablespoons ground cinnamon

CREAM CHEESE FROSTING

• 8 ounces cream cheese, softened
• 1/2 cup margarine, softened
• 1 teaspoon vanilla
• 3 cups confectioners’ sugar
• 1 tablespoon milk

Bread Machine Directions:

• Add Dough ingredients as recommended by your bread machine manufacture normally liquids then dry, and yeast on top
• Us your dough setting … normally it takes 1.5 hours
• Then follow the directions listen below starting in red.

  

Directions:

• For the dough Combine the warm water, yeast, and 1 teaspoon sugar in a cup and stir; set aside.
• In a large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture.
• Add 3 1/2 cups flour and beat until smooth. Stir in enough of the remaining flour until the dough is slightly stiff – it will be sticky.
• Turn out the dough onto a well-floured surface and knead for 5 to 10 minutes, adding just enough flour to keep the dough from sticking.
• Place in a well-buttered glass or plastic bowl. Cover and let rise in a warm place, free from drafts, until doubled in volume, 1 to 1 1/2 hours.
• Punch down the dough and let it rest for 5 minutes. Roll out on a lightly floured surface into a 15-by-20-inch rectangle.
• For the filling Spread 1/2 cup of the melted butter on the dough. In a small bowl, combine 1 1/2 cups of the sugar and the cinnamon. Sprinkle over the dough, then sprinkle with the walnuts and raisins, if desired. Roll up like a jellyroll and pinch the edges together to seal. Cut the roll into 12 or 18 slices. If making 12 buns, use the remaining 1/2 cup melted butter to coat the bottoms of a 13-by-9-inch baking pan and an 8-inch square baking pan; if making 18 buns, use two 13-by-9-inch pans. Sprinkle the pans with the remaining 1/4 cup sugar.
• Place the cinnamon bun slices close together in the pans. Cover and let rise in a warm place until the dough is doubled in volume, about 45 minutes. Preheat the oven to 350 degrees. Bake for 25 to 30 minutes, or until the buns are nicely browned. Let cool slightly before glazing.
• For the glaze In a medium bowl, combine the melted butter, confectioners’ sugar, and vanilla. Add the hot water, 1 tablespoon at a time, until you have a spreadable glaze. Spread the glaze over the buns and serve.
• Tip: To save time in the morning, make the rolls a day ahead up to the final rise, then let them rise slowly overnight in the refrigerator. Bring to room temperature before baking.
  Cook’s notes A simple dusting of confectioners’ sugar is a great topping for the buns, which are already so over the top that the glaze is almost too much. You can play with the filling ingredients: try golden raisins or currants, use pecans instead of walnuts, add some nutmeg or mace and a little grated lemon zest.

Cinnamon Buns from Heaven recipe by Nicki Cross, article by staff of the Portland Oregonian, November 2, 1999. Copyright © 1999 by Nicki Cross.

• 1 cup plain breadcrumbs (here’s how to make them homemade)
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil

1. Combine all ingredients in a small bowl, tossing to blend thoroughly.
2. Store in an airtight container and use in any recipe calling for Italian breadcrumbs.

• 8 ounces bread (any)
• 1 1/2 tablespoons olive oil or veggy oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground pepper

1. Preheat a 400°F oven.
2. Dice and chop bread with crusts into 1/2 inch cubes.
3. Scatter diced bread in a large baking sheet or roasting pan.
4. Add rest of ingredients, tossing everything together with your hands.
5. Bake 11-15 minutes, or until it is crispy.
6. Cool at room temperature, and put bread and seasonings in a plastic bag.
7. Roll with a rolling pin, or before putting in plastic bag, use your food processor or blender to mix this up. I personally like using the blender!
8. Keep crumbs in sealed bag in fridge up to 1 to 2 weeks.