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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