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A Dozen Delicious Waffle Variations
Angel Biscuit Rolls
Applesauce Pancakes
Applesauce Puffs
Banana Bread Recipe
Banana Pancakes
Basic Pizza Dough
Blueberry Yogurt Pancakes
Bread Soup Bowls
Buttermilk Pancakes
Cake Mix Bread
Cheese Garlic Biscuits
Cherry Apple Scones
Cherry Oat Muffins
Chocolate Chip Sweet Cream Scones
Chocolate Cinnamon Buns
Chocolate Crumb Muffins
Cinnamon Streusel Muffins
Cinnamon Swirl Bread
Easy Rolls
Egg Bagels
Ezekiel Bread
Fried Biscuits
Homemade Bisquick
Honey Almond Twist
Irresistible Banana Bread (lowfat)
Lemon Scones
Mayonnaise Biscuits
Monkey Bread
Monkey Bread w/Apples
Never Fail Butterhorn Rolls
Pancakes for One
Parmesan Pull Apart Rolls
Peanut Butter Oatmeal Muffins
Pita Bread Recipe
Pizza Muffins
Potato Refrigerator Dough
Pumpkin Bread
Sour Cream Biscuits
Spinach Pinwheels
Sunshine Bread
Super-Moist Apple Bread
White Pizza
Honey Almond Twist

These stunning pretzel-shaped loaves have a cinnamon filling and are topped with an almond-honey glaze. They are perfect for breakfast or brunch.


6 to 7 cups all-purpose flour
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup water
1/2 cup margarine or butter
1 egg


1/3 cup sugar
1 teaspoon cinnamon
3 tablespoons margarine or butter -- softened


1/4 cup sugar
1/4 cup honey
2 tablespoons margarine or butter
1/2 cup slivered almonds

In large bowl, combine 2 cups flour, 1/2 cup sugar, salt and yeast; blend well. In small saucepan, heat water, milk and 1/2 cup margarine until very warm (120 to 130F). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 3 cups flour until dough pulls away from sides of bowl.

On floured surface, knead in remaining 1 to 2 cups flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85F) until light and doubled in size, about 45 minutes.

Grease 2 cookie sheets. Punch down dough several times to remove all air bubbles. In small bowl, combine 1/3 cup sugar and cinnamon; set aside. Divide dough into 3 equal parts. On lightly floured surface, roll each part into 25x6-inch rectangle. Spread each with 1 tablespoon margarine. Sprinkle with sugar-cinnamon mixture. Starting with longer side, roll up tightly; pinch edges to seal. Twist each roll, stretching slightly. Form into pretzel shape; tuck ends under to seal. Place on greased cookie sheets. Cover; let rise in warm place until doubled in size, about 30 minutes.

Heat oven to 350F. Uncover dough. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheets; cool on wire racks. In small saucepan, combine all glaze ingredients. Bring to a boil, stirring constantly. Spoon hot glaze over warm breads, completely covering tops and sides.

3 (16-slice) loaves.