Recipe: L.A. Schools City Schools Sweet Rolls (using cake crumbs in the filling)

L.A. SCHOOLS CITY SCHOOLS SWEET ROLLS
From the Los Angeles Unified School District Food Service.

FOR THE FILLING:
1 cup plain cake crumbs
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
FOR THE ROLLS:
2 (1/4 ounce) envelopes yeast
2 cups lukewarm milk
1/2 cup white granulated sugar
2 teaspoons salt
1/2 cup shortening
1 egg
1 cup cake flour
5 cups bread flour
3/4 to 1 1/2 teaspoons nutmeg
1/4 cup melted butter
Glaze (recipe follows)

TO MAKE THE FILLING:
Combine cake crumbs, brown sugar and cinnamon. Set aside.

TO MAKE THE ROLLS:
Dissolve yeast in lukewarm milk.

Mix white sugar, salt, shortening and egg on low speed of electric mixer 1 minute. Add milk mixture and mix 1 minute. Add cake flour, bread flour and nutmeg and mix until flour is well incorporated, not more than 5 minutes.

Roll out dough to rectangle shape. Brush with butter. Sprinkle with Filling. Roll up jellyroll fashion. Cut into 1 1/2-inch-thick slices. Place on greased baking sheet, cut-side down, and pat out fairly flat. Let rise until doubled.

Bake at 400 degrees F until lightly browned, about 15 minutes. Cool slightly, then brush with Glaze.

GLAZE
2 cups powdered sugar
1/4 cup hot water
1 teaspoon vanilla extract

To make the glaze, mix powdered sugar and hot water until smooth. Stir in vanilla. Set aside.

Makes 18 rolls
Source: Los Angeles Times newspaper, May 13, 1998