Honey Cinnamon Rollups Food

CINNAMON HONEY BUTTER

Steps:

• Use the whisk attachment on your mixer to beat the butter for 1 minute. (You can do this with regular beaters of course. Or a wooden spoon.)
• Add the powdered sugar, honey, and cinnamon. Beat on low until the powdered sugar is incorporated, then beat on medium for a bit.
• Scrape the sides and bottom, then beat again until it is smooth.
• This recipe will fit into 6 4-ounce mason jars, or 3 half-pint mason jars.
• Store this however you normally store butter. Put it in the fridge if you plan on keeping it for a while, or on the counter if it will be eaten within a couple days. Either way it should be served room temperature.

HONEY CINNAMON ROLLUPS

Steps:

• Preheat oven to 350°. Combine walnuts, sugar and cinnamon., Place 1 sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into 4 smaller rolls; transfer rolls to a greased 13x9-in. baking dish. Repeat with remaining phyllo dough and walnut mixture, by 1/4 cupfuls. Bake until light brown, 14-16 minutes. Cool dish on a wire rack., Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.

STICKY HONEY CINNAMON ROLLS

Steps:

• Make the dough in your machine on the Dough setting. (if you don't have a bread machine mix ingredients together in the order stated and then let rise, then roll out.).
• Roll out the dough into a 12 X 16 inch rectangle.
• Combine filling ingredients and spread over dough, leaving a narrow border all around. Beginning at one long side, roll into a cylinder and pinch seam to seal. Cut into 16 1-inch thick slices.
• Butter a 9 X 13 inch pan. Combine glaze ingredients and pour into pan. Lay rolls on top of glaze. Cover and let rise 1 hour or until doubled.
• Place the pan on a baking sheet (to catch any drips). Bake in a preheated 350 F oven for 25-30 minutes. Cool for 5 minutes. Invert onto a serving platter. Serve warm.

COTTAGE CHEESE CINNAMON ROLLS

Steps:

• Preheat oven to 325¹F.
• Lightly spray the bottom and sides of a 13x9 baking pan.
• Place the cottage cheese in a blender or food processor and puree until smooth. Add the sugar, eggs, oil, and milk and puree till smooth. Pour the mixture into a large bowl and stir in the baking powder. Add 3 1/2 cups of the flour and stir until the mixture forms a dough. Using your hands, add the remaining 3/4 cup flour a little at a time by sprinkling a little flour over the dough and folding the dough over to mix it in . Repeat this process until the dough is smooth and not sticky. (You may not need all the flour.).
• Spread a thin layer of flour on a flat work surface and roll the dough into a large rectangle, about 20-25 inches.
• To prepare the filling: Combine the brown sugar and cinnamon in a small bowl. Melt the butter and brush over the entire surface of the dough. Drizzle the honey over the butter, then sprinkle the sugar mixture evenly over the dough. Starting on the longer side, carefully roll up the dough as tightly as possible.
• Using a serrated knife, cut the roll into 1 1/4 inch thick slices with a sawing motion. Arrange the cinnamon rolls in the pan and bake for 35 to 40 minutes, or until done.
• Remove from oven, run an knife around the edges, and invert to a serving platter if desired.