Recipe by Krsi Sue
I got this recipe when with a rolling pin set that I got from QVC in '96. They make HUGE rolls. I almost always put fruit in them as well - - cherry pie filling, cooked apples, dried apricots and the like. It makes way too many rolls for my family to enjoy while they are fresh, so once I roll them up and cut them, I only cook 3 of them and the rest go into the freezer. Then, I can take a few out at a time, thaw them & allow them to raise, then pop them into the oven.
Top Review by sapowell
These were okay. I tried this recipe because I was out of the brown sugar I needed for my usual recipe. They rose beautifully and tasted good, but the resulting bread wasn't as tender as I like. More bread like and not as good as the cinabon clone.
- 2 (1/4 ounce) packages yeast
- 1⁄3 cup oil
- 2 1⁄2 cups water, 110 degrees
- 1 (18 ounce) box yellow cake mix
- 5 1⁄4 cups flour
- 1 cup flour
- 3 eggs
- 1⁄2 cup butter, melted
- fruit filling, your choice (optional)
Directions See How It's Made
- In large bowl, dissolve yeast in warm water 3-5 minutes.
- Add cake mix, 1 cup flour, eggs, oil and salt.
- Beat well until bubbles appear.
- Add 5 1/4 cups flour, slowly.
- Mix in mixmaster or by hand until soft dough forms.
- Knead about 5 minutes.
- Place in greased bowl and let rise until double in size.
- Punch down dough, and roll out on lightly floured surface.
- Coat with melted butter, cinnamon, sugar and optional fruit.
- Roll up like a jelly roll.
- Cut with a dull knife or dental floss to desired thickness.
- Place in a greased baking pan and allow to rise until doubled - - (If you wish to freeze them to bake later, skip this rising step and put directly into the freezer).
- Bake at 350 degrees for 25-35 minutes.
- Coat lightly with buttercream frosting once slightly cool.