I did not intend on making these Sugar High - but they are. These are Trial 1 sort of sweet rolls... I thought that I had been baking sweet rolls long enough to get it right the first time, but I'm going to have to go for a Trial 2 on these ones - and cut half the sugar out of them.
One reason being that they are filled with globs of marshmallow fluff - and that adds an intense sweet flavor of it's own.
The good news: looks! The kids took one look and said, I want some!!!
But after a bite or two, they said, it's too sweet. I love my kids - so honest and mostly healthy. They like candy and marshmallows like most kids, but they recognize when something is too sweet.
That's great... I'll make them again - one thing is for sure, looks wise, these would make a great birthday treat in place of standard cake.
They are very colorful - psychadelic and tie-dye sort of hippy colors - kind of Dr. Suess colors - rainbow bright - loved making them. I used yellow, pink and light blue, but I think any combination would be fun.
I also served them with a small handful of colorful twisty marshmallows.
2/3 cup warm (soy) milk
50 ml oil or melted butter
1/2 teaspoon salt
1 T sugar
2 cups all purpose flour
1/4 cup yellow cake mix
1 heaping teaspoon active dry yeast
I put it in bread machine by order suggested by the manufacturer - which is liquids first, followed by dry stuff. I also do yeast last. - put it on dough cycle - hit start.
Of course you can mix it and knead it by hand, but lately, I'm looking for short cuts. (I'm 6 months pregnant after all)
Remove from bread machine and punch down. Let sit a few minutes while preparing filling ingredients. Roll out into rectangle - about 1-2 centimeters thick.
Top with Fillings (see below), roll up and cut into 8 or 12 equal slices. If 8 slices, it fits nicely into a large pie tin. If 12 slices, it fits nicely into a 9x13-inch casserole dish.
Line casserole or pie tin with baking paper - for easier clean up - or grease with butter generously.
Put into the oven on the lowest temperature or in another warm place to rise a second time - 30 minutes or until doubled in size. Meanwhile, prepare Topping ingredients (see below).
Bake at 175-C degrees for about 15 minutes (a bit longer for glass casserole - a bit less for pie tin - take a look at and bake according to how toasty the top of the rolls look, you can also tap them to see if they spring back lightly).
Remove from oven and drizzle with frostings and sprinkle with cake sprinkles or pearls (which we call parels in the Netherlands - like balls).
Filling: spread on rectangle 2 tablespoons melted butter, spread on top of that - 1/2 cup light brown sugar and up to 1 tablespoon cinnamon powder. Then put globs of marshmallow fluff on top - evenly spaced out over the rectangle (up to about 1/2 cup in total).
Topping: mix together 2 tablespoons each softened butter and cream cheese. Mix in 1/4 cup at a time, sifted powdered sugar and 1 tablespoon yellow cake mix and thin out with up to 1/2 teaspoon vanilla extract. Then divide into two or three parts and color each - pink, blue, yellow. Add a little (soy) milk 1/2 teaspoon at a time to reach desired drizzling consistency.
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