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CINNAMON SWEET ROLLS 2 pkg. yeast 2 1/2 c. warm water (105~ to 115 degrees) 1 (18.5 oz.) pkg. yellow cake mix without pudding 5 to 5 1/2 c. all-purpose flour 1 c. firmly packed brown sugar 2 tsp. cinnamon 3/4 c. margarine, melted Dissolve yeast in warm water in a large bowl. Add cake mix and enough flour to make a soft dough. (It will be sticky and hard to handle.) Turn out onto a lightly floured surface and knead 3 to 5 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Combine sugar and cinnamon; set aside. Punch dough down. Place on floured surface and roll into 24 x 14-inch rectangle. Brush dough with melted butter; sprinkle with sugar mixture. Roll up jellyroll fashion, beginning with long side. Cut roll into 1-inch slices and place in a lightly greased 15 x 10 x 1-inch pan, cut side down. Cover and let rise in warm place about 30 minutes or until doubled in bulk. Bake at 350 degrees for 18 to 20 minutes or until brown. Serve warm. Yield: 2 dozen This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |