All-New Cake Mix Doctor - Anne Byrn [169]
DON’T FORGET
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SPECIAL TOUCHES
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CAKE MIX CINNAMON ROLLS
MINNEAPOLIS WAS ONE of the first wintry stops I made on the book tour for the first Cake Mix Doctor book. My media escort Lois Lee and I trudged through the snow from TV station to TV station. We had a good time getting to know each other, and by the end of my visit Lois mentioned a recipe she just had to send me. It was for cinnamon rolls that begin, believe it or not, with a box of cake mix. I baked those rolls up when I returned home and loved the recipe. Every time I take a bite of these I think of Lois and the frozen tundra of the north! Keep in mind that you will need two 13 by 9–inch metal baking pans to make the cinnamon rolls.
makes:
about 30 rolls
prep:
2½ to 3 hours
bake:
28 to 32 minutes
cool:
2 to 3 minutes
2½ cups warm water (105° to 115°F)
About 2 packages (½ ounce total) active plain dry yeast
1 teaspoon pure vanilla extract
1 teaspoon salt
1 package (18.25 ounces) plain yellow cake mix
5 cups all-purpose flour, plus 1/3 cup flour for rolling out the dough
2 cups packed light brown sugar
16 tablespoons (2 sticks) butter, plus 4 tablespoons (½ stick) butter, melted
2 tablespoons light corn syrup
1 cup chopped pecans
½ cup granulated sugar
1 tablespoon ground cinnamon
1. Pour the warm water into a large mixing bowl, add the yeast, and stir until it dissolves. Stir in the vanilla and salt, then stir in the cake mix and the 5 cups of flour until well combined. Cover the bowl with a clean kitchen towel, place it in a warm place, and let the dough rise for 1 hour.
2. Meanwhile, make a caramel sauce: Place the brown sugar, 16 tablespoons of butter, and the corn syrup in a small saucepan over low heat. Stir until the brown sugar dissolves, then stir in the pecans. Divide the caramel sauce between two 13 by 9–inch metal baking pans and set the pans aside.
3. After an hour, uncover the dough and punch it down with your fist. Divide the dough in half. Use half of the remaining 1/3 cup of flour to dust a large work surface and flour a rolling pin. Roll one half of the dough into a rectangle about 12 by 18 inches and about ¼ inch thick. Brush the rectangle of dough with 2 tablespoons of the melted butter. Stir the granulated sugar and cinnamon together in a small bowl and sprinkle half of this over the melted butter on the rectangle of dough. Starting at one of the long sides, roll the dough rectangle up like a jelly roll.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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4. Using a floured knife, cut the roll of dough crosswise into roughly 1-inch-thick slices; the log will make about 15 slices. Arrange the slices of dough cut-side-down and side by side on top of the caramel mixture in one of the baking pans.
5. Using the remaining flour, dust the work surface again and roll out the remaining dough into a 12 by 18–inch rectangle. Brush the rectangle of dough with the remaining 2 tablespoons of melted butter, sprinkle the remaining sugar and cinnamon mixture on top, then roll up the dough and cut it into 1-inch-thick slices. Arrange the rolls in the second baking pan. Cover each baking pan with a kitchen