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This one is a bit more work than the other Quick Mix recipes, but still PDQ (pretty darned quick).
4 cups (17 ounces) Quick Mix
1/4 cup (1 3/4 ounces) sugar
2 large eggs (or 3 tablespoons whole dried eggs + 1/4 cup water or milk)
1/2 cup + 1 to 2 tablespoons (4 1/2 to 5 ounces) water or milk
1 teaspoon vanilla or 1/2 teaspoon butter-vanilla flavor powder
3/4 cup (5 1/2 ounces) light brown sugar, firmly packed
1 tablespoon (1/4 ounce) Instant Clearjel® OR 2 tablespoons (1/2 ounce) unbleached all-purpose flour
2 teaspoons (1/8 ounce) ground cinnamon
3 tablespoons butter or vegetable shortening (butter yields better flavor)
2 tablespoons water
1/2 cup diced pecans or raisins (optional)
1/2 cup cinnamon chips or cinnamon Flav-R-Bites (optional)
1 cup (4 ounces) glazing sugar or confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons cream or 2 to 3 tablespoons water or milk
Dough: In a medium-sized bowl (or plastic bag, if you're traveling), whisk together all of the dry ingredients, including the dried eggs, if you're using them. In a separate bowl, whisk together the fresh eggs (or extra water for the dried eggs, if you're using them), the water or milk, and the flavor. Combine the dry and wet ingredients, and mix to form a slightly sticky dough. Flatten the dough into a rectangle, cover it, and let it rest for 15 minutes.
Filling: In a medium-sized bowl, whisk together the dry ingredients, then cut in the shortening or butter. Add water to form a spreadable paste; reserve the nuts and chips for later.
Assembly: Generously flour your work surface, and roll the dough into a 12 x 15-inch rectangle, sprinkling both sides of the dough with flour if it's very sticky. Spread the dough with the filling, and sprinkle it with the nuts or raisins, and cinnamon chips, if you're using them. Starting at a short edge, carefully roll the dough into a log. Cut the log into 12 1-inch slices.
Lay the rolls in a lightly greased 9 x 13-inch pan. Bake them in a preheated 350°F oven for 22 to 25 minutes, until they're golden brown. Let them cool in the pan for 10 minutes, then spread or drizzle them with the glaze, which you've made by whisking together the sugar, vanilla, and cream or water. For best flavor and texture, serve the rolls warm. Yield: 12 rolls.