Chalfant House

Bishop, California

Specialty Recipe

Jan Hooge's Cinnamon Rolls

Ingredients

2-1/2 cups lukewarm water

2 packages of yeast

1 box yellow cake mix

4-1/2 cups flour

1/2 cup (1 stick) butter

1 cup sugar

1 Tablespoon cinnamon

Frosting:

2 cups powdered sugar

3 Tablespoons milk or water

1 teaspoon vanilla

Dissolve yeast in water. Add cake mix slowly, then mix in some of the flour until it's difficult to mix. Lay dough on well-floured board and work in and knead until smooth and elastic. Cover and let rise until doubled. Roll out dough to 1/2-inch thick rectangle. Melt butter; spread over rolled dough. Mix sugar and cinnamon and sprinkle over buttered dough. Roll dough into a log and slice into 1-inch thick rolls. Place in well greased pan, about 10 x 12 inches (will probably need another dish also), and lay each slice over on it's side. Cover and refrigerate overnight.

In the morning, let set at room temperature while preheating oven (about 10 minutes). Bake at 350 degrees for 30 to 35 minutes until light brown. Remove from oven and turn onto cookie sheet right away. (The easiest way to do this is to put cookie sheet on top of dish and turn upside down and very carefully hold on to dish and pan, turning so rolls come out of dish.) Turn rolls over so they are facing upright. Mix frosting ingredients well. Cool rolls and spread with frosting. Enjoy!

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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