7th Heaven Cinnamon Rolls
By: Janey Raimondi
Yield: 15 Perfect Rolls
3 (.25 ounce) packages active dry yeast
2 ½ cups warm water (105° Degrees)
1 boxed white/ yellow cake mix
4 ½ cups all-purpose flour
1/3 cups butter (softened)
¼ cups white sugar
1 Tablespoon cinnamon
In a medium sized bowl mix yeast and warm water, set aside until bubbly and frothy
In a large bowl combined cake mix and 3 cups of flour. (You will use the remaining flour later.)
Slowly add the yeast mixture to the flour mixture, stir well. (Dough hook attachment is advised.)
The dough should be sticky. Add remanding flour in ½ cup increments, mixing well after each addition.
Once all the flour is incorporated, turn dough on a well-floured table top. Knead for 5 minutes, adding flour as needed.
Place kneaded dough into a bowl with oil spray. Place in a WARM oven (not hot) for 30 minutes. (It will double)
After resting time, turn the dough onto a lightly floured surface, rolling the dough into a rectangle until it is ½ of an inch thick.
Spread softened butter and sprinkle the cinnamon/ sugar mix. Roll the dough, pinching the ends closed. Cut in 1 inch pieces and spread on a sheet tray for baking.
Place rolls back in the warm oven for an additional 30 minutes.
After the rolls have gotten done proofing, bake at 375 degrees for 20 minutes, or until rolls are golden brown.
Cover with your favorite frosting, pull apart and enjoy!
**For expert tips and tricks follow me at swirlandsprinkle.wordpress.com OR swirlandsprinkle.tumblr.com**
As always comment, ask questions, I will be more than happy to answer them!