cat lover
12-31-2006, 07:49 PM
This recipe uses no eggs nor oil
5-6 cups flour
1 (18 oz) package yellow cake mix
2 (1/4 oz) packages fast rise yeast
2 1/2 cups warm water (120° to 130°)
1/4 cup melted butter or margarine, melted
1/2 cup sugar
1 tsp ground cinnamon
Frosting
6 tbsp butter or margarine, softened
3 cups powdered sugar
1 1/2 tap vanilla extract
2-3 tbsp milk
In a mixing bowl, combine 4 cups of flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes (I did this step with my Kitchen Aid Mixer). Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes. Punch dough down. Divide dough in half and let rest covered 10 minutes. Turn onto a lightly floured surface. Roll each portion into a 14 X 10 rectangle. Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon). Roll up jellyroll style, starting with long side. Cut each roll into 12 slices and place cut side down in two greased 13 X 9 baking pans (At this point I just kind of flatten them a bit with my hand so the middles don't raise up). Cover and let rise until almost doubled, about 20 minutes (at this point they can be refrigerated overnight; just let come to room temp about an hour before baking). Bake at 400 for 10-15 minutes or until golden brown. Cool for 20 minutes.
*For frosting, in a mixing bowl, cream butter, powdered sugar and vanilla.
Add enough milk to achieve desired consistency.
5-6 cups flour
1 (18 oz) package yellow cake mix
2 (1/4 oz) packages fast rise yeast
2 1/2 cups warm water (120° to 130°)
1/4 cup melted butter or margarine, melted
1/2 cup sugar
1 tsp ground cinnamon
Frosting
6 tbsp butter or margarine, softened
3 cups powdered sugar
1 1/2 tap vanilla extract
2-3 tbsp milk
In a mixing bowl, combine 4 cups of flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes (I did this step with my Kitchen Aid Mixer). Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes. Punch dough down. Divide dough in half and let rest covered 10 minutes. Turn onto a lightly floured surface. Roll each portion into a 14 X 10 rectangle. Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon). Roll up jellyroll style, starting with long side. Cut each roll into 12 slices and place cut side down in two greased 13 X 9 baking pans (At this point I just kind of flatten them a bit with my hand so the middles don't raise up). Cover and let rise until almost doubled, about 20 minutes (at this point they can be refrigerated overnight; just let come to room temp about an hour before baking). Bake at 400 for 10-15 minutes or until golden brown. Cool for 20 minutes.
*For frosting, in a mixing bowl, cream butter, powdered sugar and vanilla.
Add enough milk to achieve desired consistency.