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Homemade Cinnamon Rolls
- 4-1/4 to 4-3/4 cups/1 to 1.25 liters all-purpose flour
- 1 package quick-rising active dry yeast
 1-1/4 cups/325 mL milk
- 1 tsp/5 mL Watkins Vanilla
- 1/4 cup/60 mL sugar
- 1/4 cup/60 mL butter
- 1 tsp/5 mL salt
- 1 tsp/5 mL Watkins Cinnamon
- 2 eggs
- 6 tbsp/90 mL butter, softened
- 1/2 cup/125 mL brown sugar
- 4 tsp/20 mL Watkins Cinnamon
- 1 cup/250 mL powdered sugar
- 1 tsp/5 mL Watkins Vanilla
- 4 to 5 tsp/20 to 25 mL milk
Combine 1-1/2 cups/375 mL of the flour and yeast in large mixing bowl. Heat the 1-1/4 cups/325 mL milk, vanilla, sugar, butter, salt, and cinnamon just until mixture is warm (120-130 F/50-55 C), stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds; scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball; place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours). (The dough is ready for shaping when you can lightly press two fingers 1/2-inch/1-cm into dough and an indentation remains.) Punch down dough and divide in half. Place each half on lightly floured surface and smooth into a ball. Cover and let rest 10 minutes.
On lightly floured surface, roll half the dough into a 12 × 8-inch/30 × 20-cm rectangle. Spread with 3 tbsp/45 mL of the butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough. Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 × 9-inch/33 × 23-cm baking dish. Cover and let rise until nearly doubled (about 30 minutes). Bake at 350 F/180 C for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly. Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, and milk. Serve rolls warm or store in an air-tight container.
Makes 15 servings.
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Basic Marinara Sauce
- 1 tbsp/15 mL Watkins Original Grapeseed Oil
- 1-1/2 tsp/7.5 mL Watkins Garlic Liquid Spice
- 3/4 cup/180 mL chopped onion
- 1 can (28 oz/798 g) crushed tomatoes
- 1 tbsp/15 mL Watkins Basil
- 1 tsp/5 mL sugar
- 1 tsp/5 mL Watkins Italian Seasoning
- 1/4 tsp/1.2 mL freshly ground Watkins Sea Salt
Saute onion in grapeseed oil and Liquid Spice until tender. Add remaining ingredients, cover and cook 15 minutes over medium heat. Serve over hot cooked pasta and sprinkle with Parmesan cheese.
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Bread Sticks
 1 package (7 oz/198 g) Watkins Whole-Wheat Pizza Crust Mix - Watkins Deep-Dish White Pizza Crust Mix
- 1/2 cup/125 mL water (110 F/45 C in temperature)
- Watkins Garlic Liquid Spice
- or Watkins Garlic & Parsley Grapeseed Oil
Combine pizza crust mix and water, stirring with a fork until soft dough forms. Knead dough until smooth, 3 to 5 minutes. Cover and let dough stand in warm spot for 15 minutes. Break off walnut-sized pieces and shape and twist into breadsticks. Place on baking sheet. Brush with oil and sprinkle with Garlic & Chives Seasoning. Bake at 425 F/220 C for 12 to 14 minutes or until golden brown.
Makes 8 bread sticks.
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Cinnamon-Spiced Taco Casserole
Accompany this dish with guacamole salad, hot
tortillas, fresh fruit, and sangria. If a spicier dish is desired,
season to taste with Watkins Cajun Pepper Blend. From Watkins Cinnamon Cookbook, 1995
- 1 tbsp/15 ml Watkins Original Grapeseed Oil
- 2 cups/500 mL chopped onion
- 1 lb/454 g ground pork
 1 lb/454 g ground turkey
- 2 tsp/10 mL Watkins Garlic Flakes
- 2 cans (8 oz/227 g each) tomato sauce
- 3 tbsp/45 mL Watkins Chili Seasoning
- 2 tbsp/30 mL red wine vinegar
- 2 tsp/10 mL Watkins Cinnamon
- 1/2 tsp/2.5 mL Watkins Cumin
- 1 can (16 oz/454 g) black beans or dark red kidney beans, drained and rinsed
- 1 package (6 oz/170 g) small corn chips
- 2 cups/500 mL (8 oz/227 g) shredded Monterey Jack cheese
- 1/4 cup/60 ml chopped green onions, garnish
- Corn chips, garnish
- Sour cream, garnish
In a large kettle or Dutch oven, saute onion in grapeseed oil until transparent. Add pork, turkey, and garlic flakes and saute until browned; drain off any grease. Stir in tomato sauce, and next four ingredients; cover and simmer for 30 minutes. Stir in beans; remove from heat.
Preheat oven to 375 F/190 C. Place a layer of corn chips in bottom of a greased 2-quart/2-liter casserole. Sprinkle with one third of the cheese. Spoon on half of the meat sauce. Add another layer of corn chips and cheese. Spoon on remaining meat sauce. Top with remaining corn chips and cheese. Bake for 20 minutes or until heated through. If desired, make a border around the top of the casserole with green onions and corn chips. Spoon sour cream into center.
Makes 8 servings.
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Spanish Hot Chocolate
This grown-up hot chocolate is just the item to begin a brunch on a Spanish or Mexican theme.
From Watkins Cinnamon Cookbook, 1995
 2 squares (1 oz/28 g each) unsweetened chocolate
- 1/2 cup/125 mL white sugar
- Dash of salt
- 2 cups/500 mL strong coffee
- 3 cups/750 mL milk
- 1-1/2 tsp/7.5 mL Watkins Cinnamon
- 1-1/2 tsp/7.5 mL Watkins Vanilla
- 8 large marshmallows
Combine chocolate, sugar, salt, and coffee in a large saucepan. Stir over low heat until chocolate melts. Gradually stir in milk; heat slowly just to boiling. Add cinnamon, vanilla, and marshmallows; stir until the marshmallows melt. Beat until frothy with a wire whisk or rotary beater. Serve hot in heated mugs with additional marshmallows or whipped cream, if desired.
Makes 6 servings.
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