This months cover features 18 Year Reader’s Choice Winner Arcadian Getaways Innkeeper Martha Hall’s super easy and amazingly delicious Cinnamon Roll recipe that would be an amazing addition to any lake weekend.
I have always been amazed at Martha Hall’s cooking acumen, with each visit to the 26 year old Award Winning Arcadian Inn Bed and Breakfast, previously located at 1st and University, and whenever I lamented at how amazing her cooking was, Martha would always laugh and say whatever I was amazed over was super easy to cook – and then always asking “Don’t you know how to cook?”.
I was never really taught how to cook, but have always given my best most enthusiastic efforts, as my family can attest to. My family always appreciated my enthusiasm and they always politely avoided telling me how awful some dishes I presented to them were to my face. I would never have thought a comment to be personal because even I cringed at some dishes I may or may not have thought I mastered but …. No.
I bring up my cooking skills because in fact this recipe is fool proof. Seriously. My cinnamon rolls tasted exactly like Martha’s. This is a great recipe to share with your kids to help them acheive some starter cooking skills and confidence.
Martha’s Cinnamon Rolls accompanied the Downtown Edmond LibertyFest Parade for decades with pans and pans ready for early morning parade watchers who would come and go at the Arcadian Inn every 4th of July morning.
It is my hope you will tear out this recipe, or save or print the online recipe, to bring to the lake when they are open again, or have available for a summer treat to enjoy at home with friends or family, as this recipe is fun to make and a great way to spend the morning, and amazingly delicious. I like it because you can customize its inner ingredients to your liking, and this recipe can be made in mass quantities easily if your crowd size demands it. Also, Christmas and Easter demand this recipe, as well!
Ingredients (OVEN TO 350) Prep Time: Approx. 1 hour 20 mins. Baking Time: 20 mins.
- 1 box Duncan Hines Butter Recipe Cake Mix
- 2 ¼ cups warm milk
- 2 pkgs. Yeast
- Pinch of Salt
- About 5 cups of flour
For filling (To your own taste) ½ cup melted butter Sprinkle Cinnamon Sugar, Brown Sugar, Raisins and Nuts Glaze
Dissolve yeast in warm milk. Let set, it should begin bubbling if yeast is alive. After 5 minutes or so, add yeast to cake mix and pinch of salt. With dough hook attached to your electric mixer, slowly add flour to make a stiff dough. Turn out onto floured counter and knead for 5 to 10 minutes. Place in large greased bowl, turning once to grease all of the dough, and cover with towel. Set in draft-free space and let rise 1 hour until doubled in size. Turn out onto floured counter again, and roll into rectangle ½ inch thick. Spread with ½ cup melted butter, and then sprinkle inside ingredients to your liking i.e. cinnamon sugar, brown sugar, raisins, nuts, etc. Roll wide side towards you and slice into 2 inch thick slices.
Place slices in greased 9×13 pan, and let rise until doubled. Bake at 350 deg. for 20 minutes.
Make powdered sugar glaze to drizzle over rolls just before serving. Gradually add milk to powdered sugar until you get to the desired consistency of not too thick and not too thin
To book a cottage at the Arcadian Getaways Cottages in Guthrie – Visit http://www.Arcadiangetaways.com