Just when we thought we’d completely exhausted our supply of cinnamon rolls, along comes another humdinger.
This one’s shared by Lavon A. Woodey of Everett, who tells us, “From one cook to another, I collect and try all types of recipes, from appetizers to desserts and everything in between. So I read your Forum, as it includes all of these.
“I’d like to share a favorite sweet roll dough from a cookbook by Wall Drug in South Dakota that includes a cake mix and remains fresh and tender much longer than the usual sweet roll dough.
“However, this is very soft in dough form and needs a little extra care when rolling. I use a piece of plastic wrap on the top of the dough to roll; first spray the plastic with nonstick coating and put that side down, so it sticks less to the rolling pin.
“Also, cutting the rolls can be a chore. I spray a sharp knife with nonstick coating or use dental floss under the roll to cut through by pulling it up and criss-crossing, another time-consuming process.”
Winding up, Lavon adds, “I love this dough and its ability to stay fresh longer. I use it for a kuchen dough as well, but that’s a whole other recipe!”
South Dakota Wall Drugs cookbook cinnamon rolls with cake mix
2packages dry yeast
3cups warm water
1package (18.25 ounces) cake mix, white or yellow
2eggs, beaten
5-1/2 cups flour, plus extra for rolling out
Butter, softened
Brown sugar
Cinnamon
Nuts or raisins (optional)
Caramel topping (recipe follows) or cream cheese icing
In large bowl sprayed with nonstick coating, dissolve yeast in warm water. Add dry cake mix and blend, then blend in eggs and mix well.
Add flour (do not add more than the 512 cups specified) and knead until a very soft dough forms. Let rise in that same nonstick-coated bowl, covered with a sheet of plastic wrap sprayed with nonstick coating and a towel to keep dough warm, until dough has doubled in bulk.
Shortly before dough is ready, prepare caramel topping, if desired.
Punch down dough and divide in half. Roll out each half on a floured surface. Spread dough with butter, then sprinkle with brown sugar and cinnamon to taste. If desired, sprinkle with nuts or raisins. Roll dough up as for a jelly roll and cut each roll into 12 slices.
For upside-down rolls, place slices on caramel topping.
For traditional, iced cinnamon rolls, place slices in two buttered 9-by-13-inch baking pans.
Let rise in warm place for 30 minutes. Bake at 375 degrees about 20 minutes or until rolls are lightly browned.
Invert pans with caramel topping over sheets of aluminum foil.
For iced cinnamon rolls, allow rolls to cool in pans, then spread with cream cheese icing.
Cooled rolls, wrapped tightly, freeze well.
Makes two 9-by-13-inch baking pans.
Caramel topping
4-1/2cups brown sugar, divided
2cups cream, divided
1/2cup water, divided
Turn 2-1/4 cups brown sugar, 1 cup cream and 1/4 cup water into each of two mixing bowls; beat until thoroughly blended. Pour contents of each bowl into a buttered, 9-by-13-inch baking pan.
Makes enough topping for two pans.
The forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s Time Out section.
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