lundi 4 juillet 2016

Cake Batter Cinnamon Rolls

Start off by adding 1/2 cup milk and 1/2 cup cream to a large pot.
Add 1/2 cup sugar.
Then throw in 1/2 cup of oil.
Scald the mixture (bring it to an almost-boil), then turn off the heat and let cool for about 45 minutes. So it is still warm, but not hot.
Add one packet of active dry yeast.
Toss in 4 cups of flour, and give it a good mix with a wooden spoon. Keep mixing till a dough forms.
Cover with a clean towel and let it rise for about an hour.
After that hour add another 1/2 cup of flour, some salt, baking powder, and baking soda.
Get in there with your hands and incorporate it into the dough. Turn it out onto a generously floured surface.
Using a rolling pin, roll out the dough into a rectangle.
Try and make it as even as possible.
Brush with melted butter.

Give it a generous helping of sugar, cinnamon, cake mix, and sprinkles.
{for the cake mix just use a yellow cake mix}
Roll the dough into a tube. Cut the dough into 1-2 inch pieces. Brush two 9 inch round cake pans with butter.
Place the cinnamon rolls in the pan and let them rise for about 30 minutes. Then bake.
See, wasn’t it worth all the time?
These cinnamon rolls are outstanding, with just the right amount of cake batter taste.

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