Wednesday, April 3, 2013


1 box 520g pack yellow cake mix
2 tbsp. active dry yeast
5 cups all-purpose flour
2-1/2 cups hot water
¼ cup softened butter, to taste
1 tbsp. cinnamon, to taste
¼ cup granulated sugar, to taste

½ cup butter
¼ cup firmly pack brown sugar
¼ cup light corn syrup
1 cup chopped cashew nuts

1. Mix yellow cake mix, yeast and flour together well.
2. Stir in hot water. Let rise until double in size.
3. Cut dough in half.
4. Roll one half into rectangle on floured surface.
5. Spread with half of butter, and then sprinkle with half of cinnamon and granulated sugar.
6. Roll up as in jelly roll fashion and cut into 2 inches slices.
7. Place into a 4 6 holes-6 oz. muffin pan.
8. Repeat the same procedure with second half of dough.
9.  Let roll rise in pan until doubled.
10. Just before baking, prepare topping by melting butter and combining with brown sugar, corn syrup and nuts.
11. Pour over rolls.
12. Bake at 375 degrees F for 25 minutes.
13. Make  24 rolls.

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