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Posts Tagged ‘baking’

Cake mix rolls


This weekend we had our annual missions breakfast at church. We have a church wide breakfast and then a missionary speaker. Some of the men in the church prepare the breakfast and the ladies are asked to bring sweet rolls or muffins. I was asked to bring two dozen and decided to make these cake mix rolls. They are easy to mix up and remind me of an Entenmann's coffee cake in texture. Here's the recipe:

Cake Mix Rolls

1 box yellow cake mix
5 cups bread flour
2 pkgs. or two Tablespoons yeast
2 1/2 cups water (120-130 degrees)

Cinnamon Filling
1/4 cup soft margarine or butter
1/2 cup sugar
2 tsps. cinnamon

Cream Cheese Filling
8 oz. cream cheese, softened
1 egg
1/2 tsp. vanilla
6 Tbsps. sugar

Glaze
1 cup sifted powdered sugar
1/4 tsp. vanilla
2 Tbsps. milk

In a large bowl combine the dry cake mix, the bread flour, and the yeast. Whisk together with a wire whisk. Add the warm water and stir well. No kneading is necessary. Cover and let rest for 10 mins.

picture of Mixeddough

In the meantime mix together the sugar and cinnamon for the cinnamon filling.

Next thoroughly combine the ingredients for the cream cheese filling.

After the dough has rested for 10 mins. cut the dough in half, letting one half rest in the covered bowl while you work the other half. On a floured surface roll the dough into a large rectangle. Spread with the soft margarine or butter and sprinkle with the cinnamon sugar mixture.

picture of Sugareddough

Roll up as you would a jelly roll. Cut the roll into approximately 18 pieces and arrange in greased baking pans.

picture of Cutdough

You can use 9" x 13" pans for a dozen rolls or round cake pans or pie pans for six rolls. Let the rolls double in size--the rolls will probably touch each other when fully risen. This will take about 15-30 mins. depending on how warm your kitchen is.

Make an indentation in each roll with a tablespoon and fill with a spoonful of the cream cheese filling.

Bake at 375 degrees for 15-20 mins. or until lightly browned. Cool slightly and then swirl on the glaze.

picture of Finishedcakerolls

Try to eat just one!
Makes about three dozen.

Becka


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Have you heard of Spry?


I'm not asking if you are spry.

picture of Spry cookbooks

Spry was a brand of shortening that is no longer sold, but I do remember my mom using it when I was a child. I'm pretty sure that one of these little booklets was hers and I purchased the other one at an estate sale. I love to find these old recipe booklets.

I got an idea from one of these booklets to make this pan spread years and years ago. It is something that I keep on hand and that we use all the time. Pan spread is the fore-runner of pan spray that most of us use in some form or another today. Pan spread is used to grease and flour baking pans all in one step.

picture of pan spread

To make pan spread all you have to do is mix together equal amounts of vegetable oil, solid shortening (such as Crisco), and flour. I generally use 1/2 cup of each. I mix it up in my mixer to get it nice and smooth, but you could use a wire whisk if you desire. I usually mix up a batch right before I bake a cake or something and then just scrape out the bowl and reuse it to mix the cake. I store the pan spread in this little Tupperware container in the refrigerator where it waits all ready for the next time I need it. It works great for any baked product that you would normally grease and flour the pan before adding the batter. I use the commercial sprays for other things when the pan just needs greasing.

Don't you just love the little label that DH made me with his label maker?

By the way, did you know that shortening got its name because it "shortens" gluten strands in baking and helps tenderize cakes and quick breads?

This is one of my favorite kitchen tips. You can find more tips like this on Tuesdays over at Tammy's Recipes.

Becka


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