Monday, October 4, 2010

National Cinnamon Bun Day

Cinnamon Rolls

5-6 cups flour
1 package (18-1/4 ounces) yellow cake mix
2 packages (1/4 ounce each) quick-rise yeast
2-1/2 cups warm water
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon cinnamon (Next time I would add more)

6 tablespoons butter, softened
3 cups confectioners' sugar
1-1/2 teaspoon vanilla
2-3 tablespoons milk

Combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled (about 45 minutes).

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-inch x 10-inch rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jellyroll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13 x 9 inch baking pans. Cover and let rise until almost doubled, about 20 minutes.

Bake at 400 degrees for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a mixing bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls.

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