posted by Truth 07-20-98 6:53 PM
Cinnamom Rolls made with cake mix (Ethel's Best Cinnamom Rolls)
2 pkgs. dry yeast
2 1/2 cups lukewarm water (105 to 115 degrees)
1 tsp. sugar
1 pkg. (2-layer size) white cake mix
6 cups all-purpose flour;divided
1 egg
1/3 cup cooking oil
1/2 tsp. salt
1/4 cup butter, melted
2/3 cup sugar
4 tsp. ground cinnamon
powered sugar icing
Dough:
In large bowl stir yeast into 1/2 cup of the water, add 1 tsp.
sugar. Let stand for about 5 minutes.
Stir cake mix, 1 cup of the flour, the egg, cooking oil, salt and the
remaining water into yeast mixture. Beat
with an electric mixer on high speed for 3 minutes, scraping sides of
bowl constantly. Using a wooden spoon, stir in
the remaining flour to form a moderately soft dough. ( Dough will be
sticky).
Cover and let rise in refrigerator for 2 to 24 hours or till doubled.
Lightly grease two 13x9x3inch baking pans. Set aside. Stir dough.
Divide in half. Turn 1 portion of the dough
out onto a well-floured surface. Turn to coat lightly with flour.
Roll the dough into a 12x6 inch rectangle. Brush with
half of the melted butter.
Filling: In small mixing bowl, combine the 2/3 cup sugar and the
cinnamon. Sprinkle half of the sugar
mixture over dough. Roll up jelly-roll style, starting from one
of the long sides. Pinch edge to seal. Repeat with the
remaining dough, remaining butter and remaining sugar mixture.
Cut each roll of the dough crosswise into 12 pieces. Arrange 12 pieces
cut side down, in each of the prepared
pans. Cover loosely and let the dough rise in a warm place till
nearly doubled ( about one hour).
Uncover pans. Place baking sheet under each of the pans.
Bake in a 350 oven for 25 to 30 minutes or till lightly
brown and rolls sound hollow when lightly tapped.
Invert onto serving plates. Drizzle powered sugar icing over warm rolls.
Serve warm.
Icing:
In a bowl stir together 4 cups sifted powered sugar, 2 teaspoons vanilla
and enough milk to make a drizzling consistency (3 to 4 Tbsp.)
German Chocolate Pecan Rolls:
Prepare dough as for cinnamon rolls, except substitute 1 pkg. (2 layer
size) German chocolate cake mix for the
white cake mix.
Filling:
Omit cinnamon and add 1 1/4 cups miniature semisweet chocolate chips and
1 cup coconut to sugar. Shape as directed.
In saucepan, melt 2/3 cups butter. Stir in 1 1/3 cups packed brown sugar
and 1/3 cup light colored corn syrup. Cook and stir until sugar
melts. Remove from heat.
Stir in 2 cups shopped pecans, divide pecan mixture between prepared
pans. Slice each roll of dough into 12 pieces and arrange cut
side down, in each prepared pan.
Let rise and bake as directed. Omit powered sugar icing.