Ingredients:
- 2 (.25 ounce) packages active dry yeast
- 1/3 cups vegetable oil
- 2 1/2 cups warm water (110 degrees F)
- 1 1/2 teaspoons salt
- 1 (18.25 ounce) box yellow cake
- 5 1/4 cups all-purpose flour
- 1 cup all-purpose flour
- margerine, softened
- 4 tablespoons white sugar
- 3 eggs (We use EnerG® egg replacers)
- 4 cups confectioners sugar
- 1/4 cup margerine, melted
- 1 1/2 teaspoons vanilla extract
- 1/2 to 3/4 cups milk (We use Riches® non-dairy creamer 1/2 creamer and 1/2 water makes milk)
- 2 tablespoons ground cinnamon
Directions:
In a large bowl, disolve yeast in warm water, and let stand for 3 mintutes. Add cake mix, 1 cup flour, egg (substiutes), oil, and salt; beat well until bubbles appear. Stir in remaining flour until a soft dough forms. Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk. Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened margerine, and sprinkle with 2 tablespoons sugar and 2 tablespoon cinnamon. Roll up like jelly rolls, and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled. Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes. Combine confectioners sugar, 1/4 cup melted butter or margerine, vanilla and milk (substitue). Drizzle over hot buns.
