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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 packages (25 oz) active dry yeast 2 ½ cups warm water (110 degree F) 1 (18.25 oz) package yellow cake mix 7 cups all purpose flour, divided 3 eggs 1/3 cup vegetable oil 1 ½ tsp salt ½ cup butter, softened 4 Tbsp white sugar 2 Tbsp ground cinnamon 3 oz cream cheese ¼ cup butter ½ tsp vanilla 1 ½ cup confectioner’s sugar 1/8 tsp salt Instructions: In 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 degree F (175 degree 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 ½ inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled. The rolls can be refrigerated overnight and baked in the morning. Bake at 350 degree F (175 degree C) for 25 to 35 minutes or until golden brown. While rolls are baking, beat together cream cheese, butter, confections, sugar, vanilla and salt. Spread frosting on main rolls before serving. |
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