Cinnamon Rolls with Cream Cheese Frosting

I got this from a good friend. I made these for Christmas Eve and brought it to a party and they were a huge hit!

Rolls:

3 T yeast

2 C warm water

1/2 C Sugar

1/4 C oil

1 1/4 t Salt

1 egg

2 C Flour + enough to make good soft dough

Inside:

Butter and cinnamon to your liking

Caramel:

2/3 C Brown Sugar

1/4 C Butter

4 T Corn Syrup

1/4 C heavy whipping cream

Brink to boil till smooth then add cream

put in greased baking dish

Cream Cheese Frosting:

1 block cream cheese, softened

3 heaping T powdered sugar or to the consistency you like or sweetness you like

If you want it a little runny you can add milk

mix cream cheese and sugar until smooth

then add milk and mix

Instructions:

Sprinkle yeast over warm water and sugar. let rise for 10 min

Add sugar, oil, salt, and egg. Mix together

Add flour and more till soft dough ball forms

Kneed on floured surface 8-10 min

put in greased bowl and side for 1 - 1 hour 15 min (till doubles)

roll flat approximately 10 x 20 in

smear with softened butter and cinnamon sugar liberally

makes about 12-15 rolls

roll up (length wise) and cut with floss

Spray 9x13 cooking dish with nonstick spray

pour caramel on bottom

place rolls on top

cover with clean towel and turn on oven to 350

let raise for 15 min

bake till golden brown

let rolls cool and then smear with cream cheese frosting

Then enjoy!

{licorice caramels}

Black licorice caramels

We made these tasty little treats last month for the holiday's.....and man are they addicting! Even if you don't necessarily love black licorice---I am betting that you will like these!

1 cup butter
2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 cup corn syrup
1/8 teaspoon salt
1 teaspoon anise extract (licorice)
black food coloring

Line a 9x9 inch dish with buttered foil.
In a large saucepan over medium heat, melt butter. Stir in sugar, milk, corn syrup and salt. Bring to a boil, stirring frequently. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely, several hours.
To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper or candy wrappers.

EGG NOG FRENCH TOAST

This is a DELICIOUS recipe and spin off the real thing. We will make this a tradition in our home every year from now on. Go ahead and try it, you will be happy you did!!!!

2 eggs
1 1/2 cups egg nog (I used light and it worked perfectly)
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup flour

Mix all ingredients together and submerge bread in the mixture and cook on the stove or griddle like you would normal french toast. YUMMY!!!!