You must be logged in to post a review.
No better way to wake up on a birthday!
1. Add yeast into the cup of lukewarm water and sprinkle in the teaspoon of sugar. Set aside for about five minutes.
2. Add shortening, 1 cup of sugar, and salt into the hot water in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix to combine, then allow mixture to cool to lukewarm.
3. Add 2 cups of flour and mix until smooth.
4. Add yeast mixture and mix again until smooth.
5. Add in beaten eggs.
6. Stir in cake mix and remainder of flour, a little at a time until no more can be mixed in. Remove the mixer attachment and knead by hand, adding flour until dough does not stick to the bowl (while I did not keep count of total flour used, it was about 3/4 of a 5 pound bag). Remove dough from bowl and knead until dough feels satiny and looks smooth. It shouldn’t be sticking to your countertop at this point, and you should not need any more flour.
7. Cover and let rise for at least 30 minutes.
8. Lightly knead dough and roll out into a long, rectangular shape. The skinnier your rectangle, the smaller your rolls will be, as it will take less turns to roll up all of the dough. The wider the rectangle, the bigger the rolls.
9. Spread the rolled out dough with softened butter, then sprinkle generously with brown sugar, cake mix, cinnamon, and sprinkles.
10. To roll, start with the long end closest to you and roll away from you, keeping the dough rolled as tightly as possible. Pinch along the end to seal.
11. To cut into rolls, use dental floss as opposed to a knife. Wrap the floss around the roll, about 1.5 inches from the end, cross the ends at the top, and pull the ends away from each other until the floss cuts through the dough.
12. Place on well greased pans, cover with a clean dish towel, and let rise in a warm place until doubled in size (or overnight, wrapped with plastic wrap, in the refrigerator).
13. Bake at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake until golden, about 5-7 more minutes, depending on size.
14. While the rolls are baking, make the icing. Whisk together all of the icing ingredients, adjusting milk and powdered sugar amounts to achieve desired consistency.
15. Let rolls cool before frosting to allow for a thick cover like those pictured, or frost while warm for a light glaze.
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!