Cinnamon rolls

So the other day I just happened to mention that I’ve been eating all these fantastic cinnamon rolls, did you think I wouldn’t share?  This recipe is by far my most favorite:  it makes a lot of rolls (a good thing, in my book) and they freeze well.  Too, the dough is very forgiving (I think the secret is in the cake mix) and it’s a great recipe to use when you have kids helping in the kitchen. 

Cinnamon Rolls

1 package white cake mix
5 cups white flour
2 packages dry yeast (1/4 oz each)
2 1/2 cups warm water (not lukewarm, but warm to the touch.  But not too hot, or you’ll kill the yeast)
Softened butter
Cinnamon
Brown sugar
1 cup powdered sugar, for glaze, plus 2T water

Grease two 13x9x2 inch pans.  Combine yeast and water and a bit of sugar in a bowl, set aside until the yeast is bubbling.  In a larger bowl, add the cake mix and the flour.  Stir until well-blended.  Make a little hole in the center of the flour mixture and pour in the water/yeast.  Work the flour into the water, turning the bowl as you go, with a big wooden spoon.  When you have everything roughly combined, dump it out on the counter and continue to knead the dough until it’s shiny and springs to the touch.  Cover and let rise in a warm, draft-free place until doubled (about 1 hour). 

Punch down the dough and divide it in half.  With a rolling pin, flatten each half into a large rectangle and cover with softened butter and sugar and cinnamon, to taste (I like a lot).  Beginning at a long end, roll up each rectangle (like a carpet) then cut into 12 slices.  Place the slices in pans so that the swirls of cinnamon and butter and sugar face up, cover, and let rise again (about 30-40 minutes for the second rise).

Bake in a 350 degree oven for 35 minutes, or until golden.  Remove.  Combine the powdered sugar and water to make a glaze, drizzle over baked rolls, and enjoy!

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