Cinnamon Honey Butter

1 cup Butter (2 cubes)
1/2 Cup Powder Sugar
1/2 Cup Honey
1 Tsp Cinnamon
1/2 tsp Vanilla

Whip until fluffy, serve room temp.

Raspberry Butter

1/2 pound unsalted butter, softened
1 cup cup Raspberry jam (i use seedless)
1/4 cup Fresh Raspberries
Squeeze of honey
1/8-1/4 tsp of vanilla extract

Mix in your mixer until fluffy, serve on homemade bread or rolls!

Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 Cup powdered sugar (optional)

DIRECTIONS
1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper (or use wax paper). Sprinkle towel with powdered sugar. 2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. ** sometimes i go a little heavy on the spices: 2 t. cinnamon, 1 t. pumpkin pie spice & 1/2 t. nutmeg. 3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Cake Mix Cinnamon Buns

Recipe By: Wendy Connors

Ingredients
2 (.25 oz) Active Dry Yeast
1/3 Cup Vegetable oil
2 1/2 Cups Warm Water (110 Degrees)
1 1/2 tsp Salt
1 Yellow Cake Mix
1/2 Cup Butter
6 Cups Flour
4 T White Sugar
3 Eggs
2 T Cinnamon
1/4 Cup Melted Butter

FROSTING:
3 Cups Powdered Sugar
1 1/2 tsp Vanilla Extract
2/3 Cup Milk

Directions
In Large bowl dissolve yeast in warm water, let stand 3 minutes. Add Cake Mix, 1 cup flour, eggs, oil and salt; beat well stir in rest of flour until a soft dough forms. Knead on well floured surface about 5 minutes. Place in greased bowl.
Let rise until doubled in bulk about 45 minutes. Preheat over to 375 degrees F. Punch down dough, divide into 2 equal parts. Roll out each section onto lightly floured surface. Spread the butter on each section, sprinkle with sugar
& Cinnamon; Roll like a jelly roll, cut 1 1/2 inch thick, with dental floss. Place in glass baking dish, let rise until double in size (about 30-45 minutes) Bake for 25-35 minutes until golden brown. Remove buns and drizzle frosting over the top.

Refrigerator Orange Rolls

Recipe By: Claudia Witt

Ingredients
1/2 lb Butter
4 Eggs
1/2 Cup Sugar
8 Cups Flour
2 Pkg Dry yeast
2 tsp Salt
2 Cups Luke warm milk

GLAZE:
2 Cups Powdered Sugar
1/4 Cup Orange Juice
Grated Orange Peel

Directions
Mix Yeast with 1/2 cup warm water plus 2 tsp sugar. Let stand 10-15 minutes, assemble other ingredients. Mix all ingredients with mixer or bread maker. Beat until small air bubbles appear, dough will be very sticky. Cover & refrigerate
overnight. Put in a large bowl as the dough will rise. The next morning, form into balls and cut into 8 equal pieces. Roll into a circular pie shape. Brush with melted butter. Cut in half then 4ths, then 12ths. Begin from outer edge and roll each
each piece towards the center. Place on greased cookie sheet, Cover with cloth and let rise 2-4 hours) Bake 375 degrees for 12 -15 minutes. Let sit for a few minutes then glaze serve WARM!!

Lion House Crescent Rolls

Recipe By: Claudia Witt

Ingredients
2 T Yeast
2/3 Cup Nonfat Dry Milk
2 Cups Warm Water
1 Egg
1/3 Cup Sugar
5-6 Cups Flour
1/3 Cup Butter
Melted Butter
2 tsp Salt

Directions
Mix yeast and warm water, let stand 5 minutes. Add sugar, butter, salt, dry milk, egg and 2 cups flour. Beat until smooth. Gradually add remaining flour, beating until smooth, the less flour you use the lighter the rolls will be in the end.
Knead until smooth and elastic or until it pulls away from the side of the bowl of an electric mixer. Place in greased bowl and let rise until double in size. Punch down and form into small loaves for rolls or divide into thirds and roll into circles
Let rise until doubled in size. Bake at 400 degrees F for 15 minutes or until golden brown. Serve with Honey butter if desired.