Cinnabon Cinnamon Rolls

INGREDIENTS

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

DIRECTIONS

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Ryan, this sounds complicated, but it really isn't. Hope they turn out well!

Baked Potato Soup

I jotted this recipe down years ago, but I don't quite remember where from. I love it since I usually have this stuff around, and it's easy to make a batch and a half if I want leftovers. And it's also very quick on weeknights. I just pop the potatoes in the microwave while I cook up the rest of the soup, then add the potato in. My nieces, who were here for dinner tonight, also loved it. I left out the dill for them. :)

2 large baking potatoes

3 Tbs sliced green onions (I substitute a shallot or regular onion, chopped really small)

1/3 cup butter (I usually just use 1/4 cup)

1/3 cup flour

2 tsp fresh dill or 1/4 tsp dried (optional)

1/4 tsp salt

1/4 tsp pepper

4 cups milk

3/4 cup cheddar cheese, shredded

4 slices cooked bacon

Bake potatoes. Scoop out insides and set aside.

In large pan, cook onion and butter. Stir in flour, dill, salt, pepper.

Add milk all at once. Cook and stir until thick and bubbly. Add potato and 1/2 of the cheese. Stir until cheese melts. Add more salt and pepper if needed.

Garnish with cheese and bacon.