Family Favorite Cinnamon Candy Food

CINNAMON-CANDY COOKIES

Steps:

• Place Red Hots in a food processor; process until fine and powdery. Add flour; pulse to combine., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour mixture. Shape into two 8-in. rolls; wrap each roll in waxed paper. Refrigerate until firm, about 1 hour., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are just lightly browned, 7-9 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat confectioners' sugar, butter, extract, salt and enough milk to reach desired consistency. Decorate cookies as desired., Freeze option: Place wrapped logs in a freezer container; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate cookies as directed.

FAMILY FAVORITE CINNAMON ROLLS

Steps:

• In bread machine, add all dough ingredients and select white bread button.
• (This dough can be mixed manually, but you must knead the dough and let it rise until doubled in bulk.) When the bread machine cycle is over, roll dough out on floured board to a 22x14 inch rectangle.
• Brush the dough with melted butter.
• Combine filling ingredients and sprinkle on top of dough.
• Roll dough in a jellyroll fashion, starting with long edge.
• Seal edges, and cut into 10-20 rolls.
• Place cut side down, side by side, in greased and sugared 8 inch round pan, or glass baking dish.
• Cover and let rise in warm place until doubled, about 45 minutes.
• Bake at 350* for 20-25 minutes.
• Drizzle with icing, and serve warm.
• (This dough can be refrigerated after it has risen twice (doubled in bulk twice). Cover with plastic wrap and refrigerate overnight. Let dough come to room temperature before baking.).

CINNAMON ROCK CANDY

Steps:

• Line a 15x10x1-in. pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. , Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as oil is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes. , Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight container.