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This week's recipe is submitted by Ruth Ann Meierhofer of Minonk who found this recipe in a St. Patrick's Church Women's Guild Cookbook from Washington, Illinois. "Jumers" Cinnamon Rolls1 pkg. (1\4 oz.) dry yeast1\4 cup warm water 1\2 cup cold water 3 cups + 1\2 cup Bisquick 1 1\2 sticks softened oleo 3 tsp. cinnamon 1 cup sugar Put yeast in 1\4 cup warm water. Let stand 10 minutes. Add 1\2 cup cold water. Mix in 3 cups Bisquick using a fork. (Add small amount Bisquick if dough is too sticky to handle.) Spread small amount of the extra 1\2 cup Bisquick on counter and knead 5 to 7 minutes. Roll into a ball and divide dough into fourths. Using a small amount of Bisquick, roll each quarter ball into a rectangle, 10 X 4- inch. Spread 2 tablespoons of margarine on each rectangle. Mix cinnamon and sugar together. Sprinkle 3 tablespoons of cinnamon sugar mixture on each rectangle. Roll each lengthwise. Spread about 1 tablespoon softened margarine on each roll. Sprinkle rest of cinnamon sugar mixture on rolls. Place rolls in lightly greased 9 X 13 pan. Slice rolls into 1-inch pieces. Bake at 350 degrees for 25 minutes. |
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