ROLLS:
2 (0.25-ounce) packages dry yeast
2½ cups warm water
1 (18.25-ounce) package cake mix, any flavor
5 cups all-purpose flour
Softened butter or margarine
Sugar and cinnamon
Raisins (optional)
GLAZE:
½ cup confectioners’ sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon almond extract
½ to 1 teaspoon water
For the rolls, in a large bowl combine the yeast and warm water. Let stand 5 minutes. Stir in the cake mix. Stir in the flour. Cover the bowl with a cloth and let the dough rise about 2 hours, or until doubled in bulk.
Roll out the dough onto a floured surface into a rectangle about ½ inch thick. Spread with softened butter. Cover evenly with sugar. Sprinkle with cinnamon according to your taste. Add raisins, if desired. Roll up the dough, starting from the long side. Chill 1 hour.
Preheat the oven to 350 degrees. Grease a 15 x10-inch jelly-roll pan.
Slice the chilled dough roll into ½-inch pieces. Place each slice on the prepared pan. Bake 25 minutes.
For the glaze, in a small bowl combine the confectioners’ sugar, lemon juice, vanilla and almond extracts, and water. Mix well and pour over the warm rolls.
Makes 36 servings
Josephine Morrison, Queen Red Rover
Purple Playground Ladies,
Sand Springs, Oklahoma