Scratch Cinnamon Rolls

Nothing smells more comforting than home made bread or rolls baking! My granddaughter, 12-year-old Justice, swims on a swim team. She has a competition in St. Paul this weekend, so my son, Jim, thought they would come this far from Sioux Falls spend the night and then in the morning be on their way to the swim meet. Justice ordered a POWER breakfast on Saturday morning which consists of homemade cinnamon rolls, scrambled eggs and bacon. She said that the last time they stayed here before a swim meet she had done well in the competition because of the POWER breakfast I had cooked for her. So I made the rolls and put them in my freezer so I would be ready. I mixed them up, covered the dough to raise and then finished a book I was reading. Trouble is I had forgotten about my roll dough raising, so it was well over the bowl onto the counter! I punched the dough down and let it raise again, no harm done and I kept track of the time. I like this recipe because you don’t have to knead the dough, I mix it up with my mixer.
 
Cake Mix rolls
2 pkg. yeast
3 1/2 cups warm water + 1 tsp. sugar
1 box yellow cake mix
1 tsp. vanilla
1 tsp. salt
5 cups flour
 
Add yeast and sugar to warm water. When yeast is dissolved and starts to get foamy, add cake mix, vanilla, salt and flour. Mix well, cover tightly with plastic wrap, let rise at least an hour or until double, punch down and let rise again. Pour dough out on well floured surface, sprinkle a little flour on top and knead a couple of times so you can handle. Divide dough in half and roll out half at a time fairly thin, spread with soft butter, sprinkle with cinnamon and about 1/3 cup sugar, roll up and cut each half into 12 slices. Place slices cut side up in two greased 9x13 inch pans, cover with a towel and let raise until double, takes 30-40 minutes. Bake in a preheated oven at 350 degrees for 20-25 minutes until light brown and sound hollow when tapped. Cool and frost with powdered sugar frosting. You can use canned prepared frosting too. We like them warmed up a bit. Makes 24 rolls and freezes well. I usually thaw warm in the oven and then put the frosting on when they are warm. This dough is very sticky so when its raising I push it down with a spoon.
As I was reading last weeks recipe for KIMA, I omitted that when you drain the liquid from the peas, the liquid should go into the hamburger mixture. If you use frozen peas (like I have done), add a 1/2 cup of water to the mixture and let it cook until it thickens.Have a great week!