While at the Used Book Superstore the other day in New Hampshire, I happened upon a cookbook from a local church in Winterset, Iowa that has tons of southern style recipes and stories collected from their older members over the years. After reading through its vast array of breads, desserts, and family traditions, I decided to try my hand at making the Cinnamon rolls since the recipe and description both sound amazing.
Ingredients: 2 1/2 Cups Water (lukewarm)
2 Packages Yeast
1 Box Yellow Cake Mix
6 1/4 Cups Flour
3 Eggs
1/3 Cup Oil
1 tsp. Salt
Butter (softened)
Sugar
Cinnamon
In a large bowl, mix together the Yeast
And Water (let sit three minutes)
Stir in the Cake mix
One Cup Flour
The Eggs
Oil
And Salt, beat until bubbles form
Start adding the remaining Flour a Cup at a time until a soft Dough forms
Turn the Dough out onto a lightly Floured surface and knead until smooth (about 8-10 minutes)
Return the Dough to the bowl, cover and let rise until doubled in size (40-60 minutes)
Once risen, uncover and punch down the Dough
On a lightly Floured surface, roll out the Dough into a 1/4 in. thick rectangle
Cover with the softened Butter
Then sprinkle well with Sugar
And Cinnamon
Roll the Dough from one side to the next jelly roll style
Tuck the ends under and pinch the seam shut
Mark the size of Rolls you want with a knife before cutting, then slice and place on a lightly oiled sheet pan
Once finished, place the unbaked Rolls into a preheated oven at 350F
Bake 25-35 minutes (depending on Roll size) or until golden brown on top
Remove from the oven, cover with icing or powdered sugar
Serve and Enjoy
The Cinnamon Rolls turned out good, but not great. The consistency and chew are both excellent, but I feared overdoing the Cinnamon and Sugar flavor so I went light on both and paid the price, they have a mild flavor and are more bready tasting than anything. My suggestion if you give this recipe a go is to double, maybe even triple the amount of Cinnamon and Sugar that I did in the pictures.
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