Prep 35 mins
Cook 2 hrs
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.
- 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.
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.
I used this recipe to make family favorite pastries that need a sweet bread dough. We usually buy the frozen sweet dough, but it's not sold in our area anymore. I followed the directions to a "T". I am not a very experienced bread maker, so I was worried when I saw how soft the dough was before rising. It rose beautifully and was so easy to roll out and work with. It made a ton. It also all fit in my Kitchen Aid mixer. What I did is take some dough, thinly roll out a rectangle, cut it into 3"x3" squares, spoon on filling and pinch the corners together, then let rise. I used 4 entire cans of Solo filling with about 15-18 rolls per can. Everyone gave it a thumbs up! This is now the standard for us! Thank you!
I dumped my "dead" yeast and used new. This is a fantastic recipe to make and freeze and cook later. I did not frost but but brushed with butter and brown sugar. I soaked apricot pieces to soften. I am sure you can do this with craisens also. An easier way would be a pie filling. This is great!