Pull Apart Cinnamon Rolls

⅓ cup sugar

1 tsp. of cinnamon

1/2 cup brown sugar

4 Tbsp. butter, melted

1 package Halladay's Vermont Beer Bread Classic Mix

1 (12 oz.) can or bottle beer or club soda

1/2 cup walnuts or pecans, chopped (optional)

Preheat oven to 350˚F. Combine sugar and cinnamon; set aside. Combine brown sugar and butter; also set aside. Lightly grease an 8-inch round cake pan. Mix beer bread with beer or soda. Scoop about a ¼ cup of batter with your hands and roll in cinnamon sugar mixture. Place on prepared pan and continue until all the dough is used up. Pour brown sugar and butter mixture on rolls. Sprinkle with nuts, if desired. Bake for about 35 minutes. Cool slightly, pull apart and serve.

SIMILAR RECIPES

Cinnamon Swirl Bread

Batter:

1 package Classic Vermont Beer Bread Mix
12 oz beer or club soda

Topping:

½ stick butter, melted
¼ cup brown sugar
¼ cup flour
1 Tbsp sugar
½ tsp cinnamon
Pinch of salt

Preheat oven to 350°F. Pour contents of Classic Beer Bread Mix into a bowl; add beer or club soda and stir to incorporate ingredients.

In a separate bowl, prepare the topping by combining the melted butter, brown sugar, flour, sugar, cinnamon and salt; stir until well blended.

Pour half of the batter from the first step into a greased loaf pan. Pour half of the topping mixture on top of the first layer of batter. Pour remaining batter on top of topping mixture, then top with remaining topping mixture. Swirl topping slightly into the batter. Bake for 50 to 55 minutes, until crust is golden, and a toothpick inserted in the middle comes out clean.

Cinna-Bun Sugar Doodles

1 2/3 cups flour

3/4 cup sugar

1 1/2 tsp baking powder

6 Tbsp butter/margarine, softened

1/3 cup shortening

1 egg

1 Tbsp milk

1 1/2 tsp vanilla

1/4 tsp salt

1 package Halladay's Cinnamon Bun No-Bake Cheesecake Mix

cinnamon sugar for topping

Mix softened butter, shortening, sugar, milk, egg, and vanilla in a bowl and beat until fluffy. Add remaining ingredients and mix until well blended. Drop rounded Tbsp of dough onto cookie sheet and bake at 350 F for 10 minutes. Remove from oven and immediately sprinkle with cinnamon sugar.

Sweet Wonton Wrappers

1/3 cup sugar

1 tsp. cinnamon

12 Wonton wrappers

2 Tbsp. butter, melted

Halladay's Cheesecake Mix of Choice

Preheat oven to 325°F. Combine the sugar and cinnamon in a shallow bowl. Brush one side of the Wonton wrappers with melted butter and dip into the sugar/cinnamon mixture.

Spray a mini muffin tin with cooking spray. Place the wrappers, sugar side up, in the mini muffin tins. Bake for about 7-9 minutes, or until the wrappers are golden brown. Remove and allow to cool completely. Fill with your favorite Harvest Barn Cheesecake Mix

Cheddar Ale Biscuits

3 cups all-purpose flour

1 Tbsp. baking powder

1 Tbsp. sugar

1 tsp. salt

3/4 tsp. cream of tartar

4 Tbsp. Halladay's Cheddar Ale Seasoning

1/2 cup extra-sharp cheddar cheese, shredded

1/2 cup sharp cheddar cheese, shredded

3/4 cup butter

1 cup milk

Preheat oven to 450˚F. Combine flour, baking powder, sugar, salt, cream of tartar and seasoning. Using a mixer, add in butter until mixture resembles coarse crumbs. Stir in cheese. Make an indentation in the middle of the flour mixture and add milk all at once. Using a fork, stir just until mixture is moist. Roll dough out onto lightly floured surface. Knead dough until it holds together. Pat dough until ¾ inch thick. Cut dough with 2-inch biscuit cutter. Place dough circles 1 inch apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Makes 12 biscuits.

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