You can definitely cut the recipes in half, but I used to multiply them when I made them at the restaurant where I used to work in San Francisco. I made a more or less regular bread dough with a small amount of sugar added, and after the first rise, I would roll the dough out into a long rectangle, add butter to two thirds of the rectangle, and the fold the dough over as in making a puff pastry, and then I followed the methods for making puff pastry in order to get many layers of butter and dough. Then I would roll the layered dough into a long rectangle (like Pioneer Woman) and add brown sugar, cinnamon, and chopped walnuts and roll the rectangle like Pioneer Woman and cut into rounds. Instead of putting these into one pan, I put them into muffin pans, so that they would make nice individual servings. I didn't bother to glaze mine, but that might have been a good idea, although I think they might have been too sweet if I did that. I added the walnuts because the restaurant always had barrels of walnuts (and other nuts), and so I thought I might as well use them. I think it is difficult to make a bad cinnamon roll. I worked graveyard at the restaurant (11 PM to 7 AM - later when I made yeast dough), and so my rolls were ready for breakfast when the restaurant opened. The restaurant was owned by a commune of hippies, and so the staff ate many of the rolls before customers had a chance to buy them. I could physically only make so many in one night, and I had to make three different recipes each night - generally of the coffee cake or dessert variety - something to have with coffee in the morning or afternoon. Lars

A few weeks ago we had a camp out at our house and I made two batches of cinnamon rolls: one normal and one chocolate, exactly as azaalea described. I spread the dough with butter, then sprinkled with white sugar and cocoa powder and I used semi-sweet chips (not chopped or anything). I was worried the chips would be too big but they turned out great and the rolls were well received. I just used regular cream cheese frosting (did not add chocolate there and it was still plenty chocolaty). I've done similar things to make blueberry rolls (using fresh blueberries and some lemon zest with white sugar) and even did some blackberry rolls last summer. Someone here posted the recipe for the dough that is made in the food processor and it is SO easy! Re: the horse cake, I like your idea of the simple sheet cake with horse toys on top. Then you'll have horses to play with after the fact. Sounds like a cute cake! You can use some coconut tinted green for the grass, and brown sugar for sand.

Nancy we must have been posting at the same time. My favourite recipe too. You can also make these on a cookie sheet spaced apart so they remain individual. Here is the recipe: Home Cookin Chapter: Recipes From Thibeault's Table Cinnamon Rolls (Buns) ===================== From Joy of Baking Dough: 4-1/2 to 5 cups all-purpose " flour 1 package active dry yeast 1 cup milk 1/3 cup "" butter 1/3 cup sugar 1/2 teaspoon salt "3 eggs Filling: 3/4 cup packed brown"sugar 1/4 cup all-purpose " flour 1 tablespoon ground cinnamon 1/2 Cup" butter 1/2 cup light raisins (optional) 1 tablespoon half-and-half 1 recipe Powdered Sugar Glaze Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough half-and-half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls. . In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees)and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 - 1 1/2 hours). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter with a pastry blender until mixture is crumbly. Set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins (if desired). Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, don't chill dough. Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till light brown. If necessary to prevent over-browning., cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a baking rack and invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. Note: I prefer a Cream Cheese icing. 1/4 cup butter 1 cup cream cheese Cream together and add enough icing/powder sugar to make a creamy icing.

Ann, I made the cake this afternoon and took it over to my dad for his 89th birthday. We all had a piece of cake BEFORE dinner....you get to do things like that when you're 89! What a fabulous cake!! The texture is amazing. So rich and moist. It was a huge hit. My dad told mom he thought he'd just skip the special dinner she prepared for him, and have a second piece of cake. And, he'd have another piece tomorrow morning for breakfast. This recipe is a keeper, and I'll gladly serve it for luncheons, gathering of the Bunko group, etc. Thanks so much for sharing.