Mother's Day: Best Ever Cinnamon Buns | Submitted By: re

2 (.25 ounce) packages active dry yeast2 1/2 cups warm water (110 degrees F)1 (18.25 ounce) package yellow cake mix6 cups all-purpose flour, divided3 eggs1/3 cup vegetable oil1 1/2 teaspoons salt1/2 cup butter, softened4 tablespoons white sugar2 tablespoons ground cinnamon1/4 cup butter, melted3 cups confectioners' sugar1 1/2 teaspoons vanilla extract2/3 cup milkIn a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms. Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon. Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown. Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting. Amount Per Serving  Calories: 368 | Total Fat: 12.4g | Cholesterol: 43mg

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Reviewed on Dec. 30, 2005 by gardengirl    I made this for Christmas Breakfast, and it was a real hit with the family - light and fluffy, even 3 days later! The author just needs to adjust the amount of suggested flour! (or reduce the amount of water), depending on the quantity of rolls you want. Instead of the 6 c., add 9 c all-purpose flour, and 1 c. more to your desired consistency. The important thing to remember, is NOT to add additional flour after the first rise (dough should be slightly sticky for the light and fluffy part), as flour added in later doesn't mix in well and the result is dry and 'floury'. Also to knead and even 'throw' the dough down on the counter repeatedy, until dough is elastic. Dough took 2 hours to rise, so there is no way it can rise double in 45 minutes. A final recommendation is to bake the rolls only 20 minutes! and anything further creates a dried out pastry that won't be light and fluffy. Was this review helpful? [ YES ]
51 users found this review helpful I made this for Christmas Breakfast, and it was a real hit with the family - light and fluffy,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Mother's Day: Best Ever Cinnamon Buns | Submitted By: re

2 (.25 ounce) packages active dry yeast2 1/2 cups warm water (110 degrees F)1 (18.25 ounce) package yellow cake mix6 cups all-purpose flour, divided3 eggs1/3 cup vegetable oil1 1/2 teaspoons salt1/2 cup butter, softened4 tablespoons white sugar2 tablespoons ground cinnamon1/4 cup butter, melted3 cups confectioners' sugar1 1/2 teaspoons vanilla extract2/3 cup milkIn a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms. Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon. Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown. Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting. Amount Per Serving  Calories: 368 | Total Fat: 12.4g | Cholesterol: 43mg

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Reviewed on Dec. 30, 2005 by gardengirl    I made this for Christmas Breakfast, and it was a real hit with the family - light and fluffy, even 3 days later! The author just needs to adjust the amount of suggested flour! (or reduce the amount of water), depending on the quantity of rolls you want. Instead of the 6 c., add 9 c all-purpose flour, and 1 c. more to your desired consistency. The important thing to remember, is NOT to add additional flour after the first rise (dough should be slightly sticky for the light and fluffy part), as flour added in later doesn't mix in well and the result is dry and 'floury'. Also to knead and even 'throw' the dough down on the counter repeatedy, until dough is elastic. Dough took 2 hours to rise, so there is no way it can rise double in 45 minutes. A final recommendation is to bake the rolls only 20 minutes! and anything further creates a dried out pastry that won't be light and fluffy. Was this review helpful? [ YES ]
51 users found this review helpful I made this for Christmas Breakfast, and it was a real hit with the family - light and fluffy,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Candy: Easy Cinnamon Fudge | Submitted By: HANBAN

3 cups confectioners' sugar1/2 cup unsweetened cocoa powder1/2 teaspoon ground cinnamon1/2 cup butter1/4 cup milk1 1/2 teaspoons vanilla extract1 cup chopped walnuts (optional)Line an 8x8 inch baking pan with aluminum foil, allowing foil to hang over the edges. Grease the foil. In a medium bowl combine confectioners' sugar, cocoa and cinnamon. Heat butter and milk in a medium saucepan over medium heat. When butter is melted stir in vanilla. Remove from heat and stir in sugar mixture and walnuts. Pour into prepared pan. Refrigerate for 1 hour, or until firm. Lift foil out of pan. Cut fudge into 2 inch squares, and then cut in half diagonally to make triangles. Amount Per Serving  Calories: 100 | Total Fat: 5.6g | Cholesterol: 8mg

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Reviewed on Dec. 8, 2007 by France    This is not a boiled fudge, therefore it doesn't have the same quality, but it doesn't mean it's not yummy. I put a heaping teaspoon of cinnamon (because I love the stuff!) and no nuts as I didn't have any. I am making it again to take to work this week (it was a hit at my craft club!). I took a shortcut, I microwaved the butter and then added the milk to it, I use skim milk powder to make my milk, and used a wee bit more powder than what is required for 1/4 cup of milk. I sifted all my ingredients in a bowl, mixed them gently, and then added butter/milk mixture to the dry ingredients and stirred with a wooden spoon until all was homogenous. I then poured it in a baking paper lined bread tin, so I had a nice thick fudge (as opposed to more pieces and thinner) which I cut in about 1/2 in. squares. This recipe's a keeper!! (wonder what it would taste like with different spices instead of cinnamon!) Was this review helpful? [ YES ]
14 users found this review helpful This is not a boiled fudge, therefore it doesn't have the same quality, but it doesn't mean... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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