Since the recipe for Evelyn's oatmeal pecan pie from Out of the Embers was such a hit with readers, I'd been thinking about sharing a cinnamon roll recipe with you. The problem was, I didn't have a special one. Then, almost as if she'd read my mind, a friend sent me her recipe, telling me the rolls were a favorite with everyone who'd tasted them and that the recipe had won the blue ribbon at her county fair.
To my delight, when I asked her, Kathy graciously agreed that I could share her recipe with you.
I hope you enjoy the rolls as much as Kathy and her friends have!
Kathy
Flinchum’s Blue Ribbon Cinnamon Rolls
2 1/2 cups warm water
2 packets quick rise yeast
1 box yellow or white cake mix
1 cup all purpose flour
2 eggs
1/3 cup oil
1 teaspoon salt
5 1/2 cups all purpose flour
soft butter
1 cup sugar
2 tbsp cinnamon
raisins (optional)
Mix sugar and cinnamon and set aside.
Using large bowl of electric mixer, dissolve yeast in warm water
for 3 minutes.
Add cake mix, 1 cup flour, eggs, oil and salt.
Beat with mixer until bubbles appear.
Slowly add in 5 1/2 cups flour.
Stir with a spoon making a soft dough. (Kathy uses the dough hook
on her stand mixer.)
Knead on floured board for about 5 minutes.
Place in a greased bowl, cover and let rise until doubled
(approximately an hour).
Divide dough into 4 pieces.
Roll each section out on a floured pastry cloth into a rectangle
about 1/4 inch thick.
Spread with butter and sprinkle with cinnamon sugar.
Add raisins if using.
Roll up as a jelly roll, starting with the long edge.
Cut into pieces between ½ and ¾ inches thick.
Place each roll on a greased pan.
Cover and allow to rise until double (approximately half an hour).
Bake in a 350° F oven for 20 to 30 minutes or until done.
Ice with a powdered sugar icing while hot.
Enjoy!
Kathy’s Note: If you prefer, you can substitute cinnamon flavored
applesauce for the butter and cinnamon sugar.
Amanda’s Note: I plan to use the dough setting on my breadmaker to
simplify the process.
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