Yes, this is a blog about my dogs, but If I were to die tonight in my sleep, it would be with regret. Regret over not sharing with you the easiest cinnamon roll recipe EVER just because this is a dog blog. So I am going to flip off convention, today my blog is about Cinnamon Rolls.
Your hips will hate me later.
Yummy, ooey, gooey, sticky rolls.
Anyone who has made cinnamon rolls know they can be tedious and labor intensive (proof yeast, mix, rise, punch down, knead, roll, rise....bleh). You will thank me, your arms will thank me, your family will sing your praises, because not only are these easy but they are the best darn rolls I have ever eaten from my own oven.
I wish you could smell this:
Something Different Rolls (from my mother who got it from Laura Smit, via Janice Strid, via who the heck knows...)
Batter:
1 pkg. yellow cake mix (brand does not matter)
2 pkgs. active dry yeast (2 1/4 tsp - 1 pkg)
5 c. flour
2 1/2 c. hot water
Inside:
butter
brown sugar
cinnamon
chopped pecans (optional)
Icing:
2 c. powdered sugar
2 tsp almond extract
2 T. milk
2 T. butter
Mix well together the cake mix, yeast and flour. Add hot water. Mix well, no need to knead. Let rise till doubled in size. Roll into rectangle. Spread with melted butter, sprinkle with brown sugar and cinnamon (add chopped pecans if you wish). Roll up. Cut into 1 1/2 inch to 2 inch slices place on greased cookie sheet 1/4 inch apart. Let rise for about 20 minutes. Bake on cookie sheet at 350° for 16-18 minutes or until lightly brown. Drizzle with frosting while still warm, but not hot. yeild about 2 cookie sheets full.
For something different you can cut them longer and put each roll into a muffin tin, or keep jelly roll whole then shape into a tea ring. Bake 20 minutes for rolls in muffin tins, 30 minutes for tea ring.
Enjoy
Note: Keep away from Bea-zlebub puppies or dogs named Ranger. They are sticky roll thieves.
