What would I do without my readers? Recently, I’ve heard from a couple of cooks trying out my SUMMER OF SECRETS recipe for Mamma’s Best Cinnamon Rolls…with NOT the best results. When I went back to my original recipe, instead of just looking at what was printed in the book, I discovered eggs and oil that made the goopy mess these readers described. HERE is the accurate recipe, below, with my apologies to those of you who tried this recipe from the back of my book.

Better news: my Kensington editor has given me a new 3-book contract, which will extend my Seasons of the Heart series into six books! This keeps me scribbling away through the fall of 2014 (because I also have 2 more books to write for my Home at Cedar Creek series). Thank you so much for supporting me by buying my books, giving my editors the faith to continue publishing these Amish stories!

Mamma’s Best Cinnamon Rolls

2 T. or 2 packages yeast

2 ½ C. warm water

1 box yellow cake mix

5-6 C. flour

¼ C. butter, melted

½ C. brown sugar

1 T. cinnamon

Dissolve yeast in the water for about 3 minutes. In a large mixing bowl, add yeast mixture to the cake mix, and one cup of the flour. Mix until bubbles appear, then slowly add the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, then place in a greased bowl, greasing the top of the dough. Cover the bowl and let dough rise until double (about an hour with regular yeast; 30 minutes with quick-rise).

Punch down, divide in two, then roll into 12×9” rectangles. Spread with melted margarine, then sprinkle all over with sugar and cinnamon. Roll the short sides like a jelly roll, pinch edges to seal, and cut each roll into 12 rounds. Place rolls in two sprayed 9×13” pans and let rise until double. Bake at 350º for 20-25 minutes.

Frosting: 2 C. powdered sugar, 1 tsp. vanilla, 3T. melted margarine, 3T. milk or orange juice–enough to make it drizzly. Spread on the rolls while they’re hot.