Growing up, I was always good at math.  But as an adult, there is one formula I simply cannot master–how many bananas to buy.  Mathematically it looks something like this:  (# of bananas each family member will eat per day) x (# of days before bananas will go bad) – (# of bananas I will eat from my office kitchen) = # of bananas I should buy.  You can practically see the gears turning as I stand in front of the banana display at the grocery store.  Of course I also have to factor in each family member’s preferred level of banana ripeness (ranging from “just ripe” for Jake to “almost banana bread worthy” for me).  And then there’s the weather–if it’s humid at all, the bananas will ripen faster than we can eat them, throwing the previously mentioned equation out the window.  Not that the formula is perfect anyway, as evidenced by the amount of bananas currently residing in my freezer waiting to be mashed into a smoothie (I hate washing the blender) or ice cream substitute (come on…there’s no substitute for ice cream…).

I decided to make banana bread with this week’s batch of overripe bananas.  Here’s the thing about banana bread:  I don’t love it–I “nothing” it (when I told my husband this, he said he learns something new about me every day.  He always thought I liked banana bread since I make it often—but I only make it so I won’t waste my overripe bananas!).  It’s not that I don’t like breads.  I love my mom’s zucchini bread (she puts chocolate chips in it and no nuts–it’s scrumptious!).  I love any kind of cinnamon bread.  I love Arlene’s Pumpkin Bread.  But banana bread I can take or leave.  I’m always searching for that “perfect banana bread recipe that will make me want to come back for seconds”.  And now I found it.

I came up with this recipe by combining some of the components of Arlene’s Pumpkin Bread with a banana bread recipe I’ve made before (with good but not amazing results).  Voila!  Perfect banana bread that had me coming back for seconds.

But wait, there’s more!  This banana bread has a crumb topping that just makes it over-the-top good.  No joke—this is literally the first loaf of banana bread that my family finished.  Ever.  Jay, Jake and I all had more than one slice (usually the boys have one piece, say they like it, and never touch it again.  And I eat and/or freeze the rest.)  We just kept eating it until it was gone.  Since nothing is off limits in my house, we also took a few pieces, put them on a buttered griddle, and fried them up like French toast minus the egg.  And then put syrup on them.  And then died and went to heaven.

Banana Bread with Crumb Topping

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Yield: 16 skinny slices or 8 generous slices

Serving Size: 1 slice

Ingredients

• 3/4 cup sugar
• 1/4 cup packed light brown sugar
• 1/4 cup margarine (1/2 stick), softened
• 4 oz Philadelphia original cream cheese, softened
• 2 eggs
• 1/2 teaspoon vanilla extract
• 3 overripe bananas, mashed (approximately 1¼ cups mashed)
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon baking powder
For the crumb topping:
• 2 Tablespoons all-purpose flour
• 1 Tablespoon margarine (softened)
• 3 Tablespoons light brown sugar
• 1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 350°F.
2. Grease and flour one 9x5 inch loaf pan.
3. In a large bowl combine sugar, brown sugar, margarine and cream cheese with an electric mixer. Mix until well blended.
4. Add eggs and vanilla extract and mix well.
5. Stir in mashed bananas with a rubber spatula or large spoon.
6. In a separate bowl combine flour, baking soda, cinnamon and baking powder. Stir with large spoon or wire whisk until blended.
7. Add the dry ingredients to the wet ingredients, mixing with the electric mixer just until moistened.
8. Pour into prepared loaf pan.
9. Prepare the crumb topping by combining 2 Tablespoons flour, 1 Tablespoon margarine, 3 Tablespoons light brown sugar and 1/2 teaspoon cinnamon in a mug or small bowl. Mix with a fork until thoroughly combined and crumbly.
10. Sprinkle crumb topping evenly over the batter in the loaf pan.
11. Lightly run a butter knife through the crumb topping in both directions (not necessary, but I do it so the crumb topping seeps into the batter a little bit).
12. Bake 50-60 minutes or until wooden toothpick inserted in center comes out clean. (Mine took 54 minutes.)
13. Cool 10 minutes in pan, then remove to wire rack to cool completely.

2.6

http://www.sweetsbeforeeats.com/banana-bread-with-crumb-topping/

Did you read my Prologue to Holiday Baking?  Check it out if you’re wondering where the fun stories are, and if it feels like maybe some pictures are missing.  Don’t worry…fun stories and more pictures will follow!

Do you see those two cookies that are flipped over? They illustrate what the bottoms of the cookies should look like when they are “done”. Try not to overbake!

These cutouts are softer than your usual cutouts, but they aren’t flimsy.  They can withstand any frosting and decorations you add to them.  They taste great too!  I usually make the actual cookies ahead of time, freeze them for a week or 4, then take out what I need and decorate only those cookies.  That way I always have a supply of cutout cookies in the freezer, ready to be frosted and decorated for any holiday gathering that might pop up.  They are super-easy to decorate straight from the freezer—no worries about breaking the cookies.  But they are also sturdy enough to decorate without freezing.

Cutout Sugar Cookies and Frosting

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Yield: 3 - 5 dozen cookies (depending on the size of cookie cutter used).

Serving Size: 1 cookie

Note: You may need more or less frosting, depending on how big and detailed your cookies are. Have extra frosting ingredients on hand in case you need to make another batch.

Ingredients

For the cookies:
• 1 cup sugar
• 3/4 cup unsalted butter or margarine
• 1 egg
• 3 tablespoons whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1½ teaspoons baking powder
• 1/2 teaspoon salt
For the frosting:
• 1/2 cup unsalted butter or margarine, room temperature
• 1/2 cup shortening
• 1 teaspoon vanilla extract (use clear vanilla extract if you have it)
• 4 cups confectioners sugar
• 3 to 4 tablespoons milk
• Food coloring (optional; I use these Wilton icing colors)
• Assorted candies and sprinkles for decorating

Instructions

For the cookies:
1. In a large mixing bowl combine sugar, butter, egg, whipping cream, vanilla and almond extract. Beat at medium speed of electric mixer until light and fluffy.
2. Add flour, baking powder and salt. Beat at low speed until soft dough forms. It may turn into the consistency of Dippin’ Dots at this point—if so, use your hands to mix just until a soft dough forms.
3. Cover with plastic wrap.
4. Chill 1 to 2 hours, or until firm.
5. Heat oven to 400°F.
6. Grab a large handful of dough. On a floured surface (I use my Wilton Roll-n-Cut Mat), roll dough to ¼ inch thickness. Don't forget to flour your hands and your rolling pin. I usually keep a paper plate of flour nearby, and use it to flour my surface, hands, rolling pin and cookie cutters as needed.
7. Using cookie cutters brushed with flour, cut desired shapes into dough.
8. Place shapes 2 inches apart on ungreased cookie sheets.
9. Bake for 4 to 6 minutes, or until bottoms are light golden brown.
10. Repeat steps 6 through 9 until all dough is used. Note—I roll out the scraps from the same handful of dough just twice—any more and the cookies will be too dry. After using that handful of dough twice, I add whatever scraps I have to a new handful of dough and incorporate it. Repeat until all the dough is used.
11. Prepare frosting as directed.
12. Decorate cookies as desired.
13. Let dry completely before storing. Store in a single layer if possible. If you must stack cookies, put a sheet of wax paper between each layer.
For the frosting:
14. In a large mixing bowl combine butter, shortening and vanilla. Beat at medium speed of electric mixer until creamy.
15. Add confectioners sugar, 1 cup at a time, beating at low speed until well blended.
16. Add milk, 1 tablespoon at a time, until it reaches the desired consistency. You may not use all the milk, depending how thick or thin you want your frosting.
17. Beat at medium speed until light and fluffy.
18. Separate into smaller bowls and add food coloring as desired.
19. Decorate cookies with frosting and sprinkles/candies as desired.

Notes

Adapted from Special-occasion Sugar Cookies and Decorator Frosting in Cookies! A Cookie Lover's Collection.

2.6

http://www.sweetsbeforeeats.com/cutout-sugar-cookies-and-frosting/

Want your house to smell like a million bucks?  Have an hour to spare?  Just whip up a batch of cinnamon snaps!  My dad introduced me to cinnamon snaps last year and I knew right away I needed the recipe so I could make them again.  These cookies just ooze “fall”.  They bring to mind leaves turning and fires crackling (we don’t have a fireplace) and cookies baking (duh).  Suffice it to say they give me a warm fuzzy feeling.  Also cinnamon snaps are in the select group of “Jake-approved” treats, so you know they must be good.

Cinnamon snaps seem to be one of those unassuming cookies that people dismiss without trying.  I’ll admit they aren’t the prettiest cookies to ever pass through my oven.  I mean, they’re brown. And in a non-chocolate way.  It’s unfortunate though, because you are missing out if you don’t give them a shot!  Some people may be scared away because they contain molasses.  I feel like molasses has a negative connotation.  I don’t know why, but “molasses” sounds like something only old men like, which is funny because I liked molasses cookies even when I was a child.  I dare you to try these cookies even if you think you don’t like molasses.  You won’t be disappointed!

This batch of cinnamon snaps made its way to my brother and sister-in-law’s house for Thanksgiving.  I was so excited when my stepfather told me to make sure I bring them again for Christmas!  AAYSR (“Ask and you shall receive”).  As usual we had way too many Thanksgiving desserts, which meant we had lots of cookies left for munching on the next day.  Turns out cinnamon snaps go down a bit too easily–it’s hard to walk past them and not grab one or two!  I may or may not have eaten one before breakfast the day after Thanksgiving.  Oops!  It’s ok, I worked off the calories playing in the snow that day!

Here’s the secret for the perfect cinnamon snap (which I learned the hard way):  Do NOT overbake.  Bake them until they crack but still look gooey.  The first time I made them I baked until they were done, and they ended up hard.  Still good dipped in tea—none went to waste.  But only after making them again and baking for less time did I realize how amazing these cookies are.  Rolled in cinnamon-sugar.  Soft.  Rich.  Moist.  Chewy.  I wish we didn’t eat them all, because now I want one!

Cinnamon Snaps

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Yield: Around 30 cookies

Serving Size: 1 cookie

Ingredients

• 3/4 cup shortening
• 1 cup firmly packed light brown sugar
• 1 egg
• 1/4 cup molasses
• 2¼ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup sugar + 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350°F.
2. Using an electric mixer, cream shortening and brown sugar in a large bowl.
3. Add egg and molasses, and mix to combine.
4. In a separate bowl, combine flour, baking soda, 2 teaspoons cinnamon, and salt using a whisk or spoon.
5. Gradually add the dry ingredients to the wet ingredients, mixing with the electric mixer until combined. Continue mixing with your hands or a rubber spatula until a dough forms (around 1 minute).
6. In a small bowl, combine 1/4 cup sugar and 1 teaspoon cinnamon.
7. Using your hands, form dough into 1 inch balls then roll the balls in the cinnamon-sugar mixture to coat. I use a cookie scoop to measure the dough before rolling it into balls with my hands. This gives you uniformly sized cookies that bake evenly.
8. Place dough balls 2 inches apart on ungreased cookie sheets. (I line my cookie sheets with parchment paper. If you do not have parchment paper, just bake on ungreased cookie sheets and wipe the cookie sheets with a paper towel between each batch to remove any grease.)
9. Bake 8 – 10 minutes, until tops are cracked but cookies are still slightly gooey in the center. Keep an eye on the cookies while they bake--they may reach the "cracked but gooey" stage sooner, depending on the size of the cookies.
10. Cool for 1 minute on cookie sheet then remove to wire racks to cool completely.

2.6

http://www.sweetsbeforeeats.com/cinnamon-snaps/

This weekend is our annual Girls Weekend with my friends from high school/college.  I cannot wait!  Once a year for the past 13 (14?) years, the five of us travel from our respective geographic locations to convene at one of our homes for what we lovingly refer to as “Foodfest”.  We basically pick a “when” and “where” a few months in advance, then spend countless email hours planning the most important part–the menu.  Sometimes we pick a theme for our cuisine (e.g., make-your-own-pizzas, Mexican, finger foods/appetizers, etc.) and sometimes we just wing it (like this year).  We may or may not have also incorporated certain party themes in years past (e.g., New Kids on the Block, Totally ‘80s, Michael Jackson’s “Black or White”) to the embarrassment of our husbands/significant others.  No matter what, the food is always the focus of the weekend!

For whatever reason, this year’s menu was all over the place.  We waited until the last second to plan (despite the fact that we picked the date 4 months in advance), then none of us could decide what to bring (and there was no theme for guidance).  To make life easier, I went with two old standbys:  chocolate chip cookies (at the request of my good friend, Katie) and funfetti cookies (to satisfy my own craving).

The first time I had funfetti cookies was on Easter around 5 years ago.  I live 5 hours away from my family, so I never go home for Easter since it’s on a Sunday.  My husband is Jewish, so his family doesn’t celebrate.  That leaves us alone for the holiday, and I always do my best to make it special.  That year, we invited our friends Sara (a member of the Foodfest crew) and Jordan over for Easter dinner.  I made lasagna and all the fixings, and Sara brought dessert, introducing me to funfetti cookies for the first time!  I was in love.  Deeply.  We all know I love cake.  And frosting.  And now I can have cake and frosting packaged in a neat little cookie that I can make in less than an hour.  I am forever in your debt, Sara!

Funfetti cookies are seriously simple.  Four ingredients.  Mix, bake, frost, eat.  That’s it.  You can even go the super-lazy route and just drop the cookies onto the cookie sheet instead of rolling into balls and flattening with a glass.  The super-lazy route gives you a thicker, less uniformly shaped cookie.  They are delicious either way.  Confession:  I almost always take the super-lazy route, but today I did the flattening thing so I could decorate the cookies for Halloween.

The other great thing about funfetti cookies is the price.  You can almost always find the cake mix and frosting on sale, so you only need to spend a few dollars to make cookies everyone will love.  Plus you can buy an extra cake mix and frosting when they are on sale to have on hand for unexpected baking occasions (you know, like Saturdays).  I think Pillsbury caught onto this, because they now sell a specific “Funfetti Cookie” mix, which costs more than the funfetti cake mix and doesn’t make as many cookies.  Don’t fall for their trap–just buy the cake mix.

Note:  This was the first time I used chocolate frosting on funfetti cookies.  I used it for looks and because I had a can of chocolate frosting open already in the fridge.  Chocolate frosting is my favorite, but I am proclaiming that funfetti cookies are better with vanilla frosting.  That’s just my humble opinion though.  Try both for yourself!

Funfetti Cookies

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Yield: 24 cookies

Serving Size: 1 cookie

Ingredients

• 1 pkg Pillsbury Funfetti cake mix
• 1/3 cup vegetable oil
• 2 eggs
• 1/2 (15.6 oz) can Pillsbury Funfetti vanilla frosting
• Decorations—candy, sprinkles, food coloring, etc.

Instructions

1. Heat oven to 375°F.
2. In a large bowl, combine cake mix, oil and eggs. Stir with a rubber spatula until thoroughly moistened.
3. Using your hands, shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
4. Dip the flat bottom of a glass in flour and use it to flatten each ball, dipping in flour as needed.
5. Bake 6 to 8 minutes or until edges are light golden brown.
6. Cool on cookie sheet for 1 minute, then remove to wire rack and cool completely.
7. Once cookies are completely cooled, decorate as desired using frosting and sprinkles.

Notes

Instead of rolling the dough into balls and flattening with a glass, you can drop the dough by tablespoonfuls 2 inches apart onto cookie sheets. This gives you thicker, less uniformly shaped cookies. They are delicious either way.

Adapted from Pillsbury Funfetti Cookies

2.6

http://www.sweetsbeforeeats.com/funfetti-cookies/

A few weeks ago, my father-in-law asked me “Have you ever made cinnamon rolls?”  He’s obviously on to me–he knows if he suggests a baked good, I’ll suddenly feel an overwhelming urge to make it.  I’ve never made cinnamon rolls.  But I love them.  What’s not to love?  Warm, soft, sweet, covered in icing…it’s the perfect comfort food for a brisk fall morning (or anytime!).  We were having dinner at my in-laws’ house the following week, and I was bringing dessert.  Why not give cinnamon rolls a try?  I did a little googling for a recipe, and decided to give the Betty Crocker recipe a whirl.  I don’t usually go for typical standbys like Betty Crocker, preferring recipes that real people (like me!) have actually used and perfected.  But the Betty Crocker recipe looked straightforward and simple enough, and what’s the worst that could happen?  Maybe they’ll come out crappy.  Who cares?  I had a contingency plan in place–I didn’t tell anyone I was bringing cinnamon rolls, and my chocolate chip cookie dough was already in the refrigerator waiting to be baked.  If the cinnamon rolls were a disaster, no one would be the wiser (until my husband and son ratted me out!)

Luckily they didn’t come out crappy.  They came out awesome.  Although the recipe was long, it was actually quite simple.  I got nervous about having to roll up the dough – any time I try to make dough that needs to be rolled, it never cooperates.  It’s either too sticky, too thin or too thick.  But this dough was just the right consistency for rolling.

Since my cinnamon rolls were one of several desserts, I decided to make them miniature sized.  The Betty Crocker recipe yields 15 cinnamon rolls.  My recipe below yields 28 mini cinnamon rolls.  I have this handy Wilton Roll and Cut Mat that I use anytime I need to roll out dough (or fondant, when I went through an experimental phase with fondant).  The mat was particularly useful here, because it has a grid pattern with each inch marked off.  The Betty Crocker instructions said to roll the dough into a 15” x 10” rectangle (yielding 15 cinnamon rolls).  I knew I wanted to miniaturize my cinnamon rolls, so I split my dough in half, and rolled each half into a (not-so-perfect) 15” x 10” rectangle.  My goal was to get 30 mini cinnamon rolls, but I ended up with 28.  The OCD part of my brain was annoyed by this, but I got over it quickly (a warm, gooey cinnamon roll helped ease the anxiety).  If you don’t have a handy mat with measurements for rolling, have no fear.  Just eyeball it.  This is not an exact science (much to my dismay!)  One more tip – I used a serrated bread knife to slice my rolled up dough, and I marked where I was going to cut before I began cutting (in an attempt to yield cinnamon rolls of uniform size…which didn’t exactly happen.  But again, I got over it).

Take my advice:  read the entire recipe before starting.  Even if you don’t want to, do it anyway. The dough has to rise twice, so you need to plan ahead to be sure you have enough time.  I managed to make these cinnamon rolls on a rainy Saturday while also attending my son’s baseball tournament and making chocolate chip cookies.  You don’t need a whole day to make them – you just have to make sure you have enough time for the dough to rise.

Cinnamon Rolls

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Yield: 28 Cinnamon Rolls

Serving Size: 1 Cinnamon Roll

Ingredients

Rolls
• 3½ to 4 cups all-purpose flour (plus additional flour for rolling dough)
• 1/3 cup sugar
• 1 teaspoon salt
• 2 packages dry yeast (4½ teaspoons)
• 1 cup milk
• 1/4 cup unsalted butter, room temperature
• 1 large egg
• cooking spray to grease bowl and pan
Filling
• 1/2 cup sugar
• 2 ½ teaspoons ground cinnamon
• 7 tablespoons unsalted butter
• 1/2 cup raisins (optional)
• 1/4 cup finely chopped nuts (optional)
Glaze
• 2 cups powdered sugar
• 2 tablespoon unsalted butter, room temperature
• 1 teaspoon vanilla
• 1/4 cup milk, warmed in the microwave for 20 seconds

Instructions

For the Rolls and Filling
1. In a large bowl, stir 2 cups of the flour, 1/3 cup sugar, 1 teaspoon salt and 2 packages yeast with a wooden spoon until well mixed.
2. In a 1-quart saucepan, heat 1 cup milk over medium heat until very warm but not boiling.
3. Add the warm milk, 1/4 cup butter and 1 egg to the flour mixture.
4. Beat with an electric mixer on low speed 1 minute until flour mixture is moistened, frequently scraping batter from sides and bottom of bowl with a rubber spatula. Continue beating on medium speed 1 minute, frequently scraping bowl.
5. With a wooden spoon, stir in enough of the remaining flour, 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
6. Lightly sprinkle flour on a countertop, large cutting board or mat. Remove dough from bowl and place dough on floured surface.
7. Lightly dust your hands with flour, and knead the dough, sprinkling surface and hands with more flour if dough starts to stick. Knead the dough for about 5 minutes, until dough is smooth and springy.
8. Spray a large bowl with cooking spray and place dough in bowl, turning dough to grease all sides.
9. Cover bowl loosely with plastic wrap, then cover bowl with a towel or blanket.
10. Let dough rise in a warm place about 1 hour 30 minutes or until dough has doubled in size*. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
11. In a small bowl, mix 1/2 cup sugar and 2½ teaspoons cinnamon; set aside.
12. Spray the bottom and sides of two muffin tins with cooking spray**.
13. Lightly sprinkle flour on a countertop, large cutting board or mat.
14. Gently push your fist into the dough to deflate it. Gently pull the dough away from the side of the bowl, and split the dough in half***. Place one half on the floured surface, leaving the other half in the bowl for now.
15. Place 7 tablespoons of unsalted butter in a small mug or microwavable bowl. Microwave on low setting until the butter is partially melted, but still keeps its form. This makes the butter easier to spread on the dough.
16. Lightly flour your hands and a rolling pin. Using the rolling pin (or your hands), flatten dough into a 15x10-inch rectangle.
17. Spread half of the softened butter (3½ tablespoons) over dough to within 1/2 inch of edges.
18. Sprinkle evenly with 1/2 of the sugar-cinnamon mixture, and 1/2 of the raisins and nuts if desired.
19. Roll dough tightly lengthwise into a log. Pinch the seam to seal. Using your hands, gently roll the log of dough until it is even, sealed, and approximately 15 inches long.
20. Using a knife or toothpick, lightly mark off 1 inch slices on the log of dough prior to slicing into the dough (I got 14 slices out of each log of dough). Using a sharp serrated knife, cut dough into slices where marked.
21. Place slices in muffin tin sprayed with cooking spray (1 slice per muffin cup).
22. Cover pan loosely with plastic wrap, then with a dish towel.
23. Repeat steps 16 through 22 with the remaining half of dough.
24. Let dough rise in muffin tins in a warm place about 30 minutes or until dough has doubled in size.
25. Remove towels and plastic wrap.
26. Preheat oven to 350°F with the oven rack in the middle position. Bake 15 to 25 minutes or until cinnamon rolls are light golden brown. Immediately remove rolls from pan, placing each roll right side up on a cooling rack. Place your cooling racks over a cookie sheet or on top of paper towels, for easy cleanup once you drizzle with glaze. Cool rolls for 5 minutes, while you make the glaze.
For the Glaze
27. Pour ¼ cup milk into a mug or small microwavable bowl. Microwave for 20 seconds or until warm (but not boiling).
28. In another small bowl, stir 2 cups powdered sugar, 2 tablespoons butter, 1 teaspoon vanilla, and 2 tablespoons of the warmed milk. Add additional warmed milk, 1/2 tablespoon at a time, until glaze is smooth and thin enough to drizzle (you will probably use 2-4 tablespoons of warmed milk total).
29. With the cinnamon rolls on the cooling rack, and the cooling rack placed over a cookie sheet or paper towels, drizzle the glaze over the warm cinnamon rolls, using a spoon or measuring cup to make thin lines of glaze over each cinnamon roll. Don’t worry if your rolls have completely cooled before your glaze is ready--just drizzle glaze onto the cooled rolls.
30. Cinnamon rolls can be served warm or at room temperature. If desired, glazed cinnamon rolls can be reheated individually by microwaving each roll for 15–30 seconds, until warm. Store at room temperature once the glaze sets.

Notes

*My dough rose for 4 hours. The extra rising time didn’t affect the dough.

**If you don’t have (enough) muffin tins or you want to make larger cinnamon rolls, you can use a 13x9 inch pan. Follow the instructions as stated above, but after cutting the rolled dough into slices, place the slices in a 13x9 inch pan sprayed with cooking spray, so the slices are near each other but not touching. Cover the pan loosely with plastic wrap and a dish towel, and continue following instructions above.

***To make larger cinnamon rolls, don’t split the dough in half. Roll the entire ball of dough into a 15x10 inch rectangle. Your measurements for the filling ingredients remain the same, except you will probably only need 1/4 cup of butter. Follow the instructions as stated above, slicing dough into fifteen 1 inch slices and baking in a 13x9 inch pan as instructed in the above note.

Adapted from Betty Crocker Old-Fashioned Cinnamon Rolls

2.6

http://www.sweetsbeforeeats.com/cinnamon-rolls/