Super-Easy One Pan Cheese Danish

One Pan Cheese Danish
from JJ

Vegetable oil spray
2 8oz packages refrigerated crescent rolls
2 8oz packages cream cheese, room temp
1 ½ cups sugar
1 large egg
1 tsp. vanilla extract
Flour, for dusting the work surface
6 T. butter, melted (I didn’t need this much)
¼ tsp. cinnamon
1 c. chopped pecans

Place a rack in the center of the oven and preheat to 350.  Lightly mist a 13 x 9 metal baking pan with spray.

Open one can of crescent rolls and spread them out flat in the bottom of the prepared baking pan, using your fingers to press the seams together and press the dough about ¾ inch up the sides of the pan.  The dough will be thin.  Set aside.

Place the cream cheese, 1 cup of the sugar, and the egg and vanilla in a large mixing bowl.  Beat with electric mixer on medium speed until smooth and creamy, about one minute.

Spread the cream cheese mixture evenly over the dough but do not allow it to touch the sides of the pan.  Open the second can of rolls.  Spread them out on a lightly floured work surface and press the seams together.  Shape the dough into a 13 x 9 inch rectangle.  Gently lift the rectangle of dough and place it on top of the cream cheese mixture.  Using a dinner knife, carefully pull the bottom layer of dough away from the sides of the pan, just enough to allow you to pinch the 2 layers of dough together.

Brush the melted butter over the top layer of dough.  Combine the remaining ½ cup sugar and the cinnamon and pecans in a small bowl.  Sprinkle the sugar mixture evenly over the buttered dough.

Bake the Danish until puffed and golden brown, 30-35 minutes.  Transfer to a wire rack and let stand for about 15 minutes.  Slice and serve at room temperature.

Monkey Bread

Monkey Bread
from Kristi

3 cans Pillsbury biscuits
cinnamon
sugar
1 stick butter
1 cup brown sugar

Preheat oven to 350*F. Make a cinnamon and sugar mixture to taste. Open and cut each biscuit into 4's.

Roll biscuit pieces in cinnamon/sugar mixture until evenly coated. Place evenly around greased bundt pan.

In a sauce pan, melt butter, brown sugar and 1 teaspoon cinnamon until smooth and creamy. Pour over biscuits.

Place in oven for approximately 30 minutes or until cake is slightly crunchy on top.

Remove from oven. Place a plate on top of bundt pan (upside down) and flip so that cake falls out onto plate.

Dana's Cinnamon Rolls

Cinnamon Rolls by Dana

INGREDIENTS:
2 (.25 ounce) packages active dry yeast
1/3 cup white sugar
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon salt
6 1/2 cups all-purpose flour, divided
2 eggs
1/3 cup vegetable oil

1/2 cup white sugar
2 teaspoons ground cinnamon

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DIRECTIONS:
In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 30 minutes, until golden.