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cup. Microwave at high 40 to 50 seconds or until melted. Set aside. Combine sugar and cinnamon.
Roll dough out on a floured surface to a 14- x 12-inch rectangle; brush with melted butter. Sprinkle with sugar mixture.
Roll dough jellyroll fashion, starting at long side. Pinch seam to seal (do not seal ends). Cut roll into 9 (about 1 1/2-inch) slices; place slices, cut sides down, in a greased shallow 2 1/2-quart casserole. Cover with plastic wrap, and place in back of microwave. Place 1 cup water in a glass measure in front of rolls. Microwave at medium low (30 percent power) 1 to 2 minutes; let stand in microwave 5 minutes. Repeat procedure 2 to 4 times or until rolls have doubled in bulk.
Remove cup of water from microwave. Uncover bread, and microwave at medium high (70 percent power) 7 to 8 minutes or until done, giving dish a quarter-turn every 2 minutes. (Rolls are done when the top springs back when lightly pressed with a finger.) Spread with glaze while warm. Yield: 9 servings.
Glaze:
1 cup sifted powdered sugar
1/4 cup orange marmalade
1/2 teaspoon lemon juice
Combine all ingredients; stir well. Yield: about 1/2 cup.
Note: Rolls may be baked in a conventional oven at 325 degrees for 30 minutes or until browned if a traditionally browned crust is desired.
Double Good Fudge
The Double Good Fudge was very easy to make as were the Peanut Haystacks. These are especially good for children to make since they’re a no-bake cookie.
Vegetable cooking spray
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