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Wednesday, April 3, 2013

Not your Usual Cinnamon Bun

That's right, these are not  your usual cinnamon rolls.  This recipe starts with a cake mix, making the  sweet roll have a tender cakey texture, more like the ones you purchase form the store.  Switch out the filling and your possibilities are unlimited.   

Below, you will see that I made these Blue Berry Cinnamon Rolls during the peak season of picking fresh Blue Berries.  They turned out very yummy. The cake mix and yeast was an easy fix to my poor dough making skills. A skill I wish I had inherited from my mom, but didn't.

Cake Mix Cinnamon Rolls w/options


2 pkg. (.25 ounce) active dry yeast
2 1/2 cups warm water
1 pkg. (18.25 ounce) yellow cake mix (can use white)
4 c all-purpose flour

4 Tbsp. butter, melted
2 Tbsp. white sugar
2 tsp. ground cinnamon

4 Tbsp. butter
4 Tbsp. light corn syrup
4 Tbsp. brown sugar
1/2 cup pecans, chopped in large pieces

OPTIONAL (choose one)
1 pt. fresh blue berries
Orange Zest
Chocolate Chips
Jelly (your favorite kind


Dissolve yeast in warm water and let stand until creamy, about ten minutes. In a large bowl, combine the cake mix and flour. Slowly add the yeast and water mixture and stir until smooth. Cover the bowl and let dough rise in a warm place until doubled in volume, about 1 hour.

Grease a 10x15 inch baking pan with high sides, or two 9x13 inch pans.

With a spatula, scoop the dough out onto a heavily floured surface. Dust the top and roll or pat the dough into a large rectangle, about 12x24 inches.

Brush dough with the melted butter or margarine. Combine sugar and cinnamon in a small bowl and sprinkle over the dough. Roll up dough jelly roll fashion and seal edge with a little water.

Cut the roll into 1 1/2 to 2 inch slices. Place snugly into the prepared pan. Let rise in a warm place for about 1/2 hour or until doubled.

Preheat oven to 350 degrees F (175 degrees C)

Option 1: While rolls are rising, combine butter or margarine, corn syrup and brown sugar in a heavy saucepan. Cook over low heat, stirring occasionally, until smooth. Remove from heat. When rolls have risen, pour the syrup over the tops of the rolls, letting it dribble down into the pan. Sprinkle rolls with pecans and bake at 350 degrees F (175 degree C) for 25 minutes or until golden brown.

Option 2: Instead of making topping, I took fresh blueberries and tucked them into the cinnamon layers as seen in the photo. When rolls were cooled, I frosted them with creamy white, whipped frosting from a can. Bake at 350 degrees.

Option 3: After you sprinkle the cinnamon mixture, sprinkle a layer of miniature chocolate chips. Do not make the topping. When rolls were cooled, I frosted them with creamy white, whipped frosting from a can. Bake at 350 degrees.

Option 4: After you sprinkle cinnamon and sugar, sprinkle with the zest of an orange and then roll and bake. Bake at 350 degrees. When rolls are cooled top with an orange flavored frosting.

Option 5: Or replace cinnamon and sugar with a layer of your favorite jam. Roll and bake @ 350.

Sometimes I cheat, purchasing the canned Pillsbury brand, unroll them, add a filling, roll back up and bake as directed.  the ones pictured below are Orange Sweet Rolls.  I add both cinnamon and miniature chocolate chips.    

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