Printable Recipe
5 to 6 cups flour
1 yellow cake mix
2 pkgs (1/4 ounce each) quick-rise yeast
2-1/2 cups warm water (120° to 130°)
1/4 cup butter, melted
1/2 cup sugar
1 t. ground cinnamon
Combine ~4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.
Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. Frost warm rolls with Homemade Frosting.
Holly's Note* (amended):
This was a Taste of Home recipe that I'd had in my file for ages. It's easy to make and my family loved them. The rolls end up being quite large. Next time I won't let them raise as long, and I'll cut them smaller. It makes about 2 dozen, so I froze the unbaked rolls. When I wanted to make them again, I just pulled a bunch out of the freezer and placed them in a greased muffin tin. I put the muffin tin in a cold oven and left it overnight. The next morning, I removed the thawed, raised rolls, pre-heated the oven to 400 and baked them as normal. They were delicious.
I think they would be good with a white cake mix or even a lemon one.
5 to 6 cups flour
1 yellow cake mix
2 pkgs (1/4 ounce each) quick-rise yeast
2-1/2 cups warm water (120° to 130°)
1/4 cup butter, melted
1/2 cup sugar
1 t. ground cinnamon
Combine ~4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.
Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. Frost warm rolls with Homemade Frosting.
Holly's Note* (amended):
This was a Taste of Home recipe that I'd had in my file for ages. It's easy to make and my family loved them. The rolls end up being quite large. Next time I won't let them raise as long, and I'll cut them smaller. It makes about 2 dozen, so I froze the unbaked rolls. When I wanted to make them again, I just pulled a bunch out of the freezer and placed them in a greased muffin tin. I put the muffin tin in a cold oven and left it overnight. The next morning, I removed the thawed, raised rolls, pre-heated the oven to 400 and baked them as normal. They were delicious.
I think they would be good with a white cake mix or even a lemon one.
You could always make the recipe and freeze what you don't eat. Whenever I have frozen cinnamon rolls and used them later it's like they were fresh out of the oven.
ReplyDeleteThese look yummy!! Will definately have to try them because my son LOVES cinnamon rolls. I like the muffin tin and freezing tip too!!
ReplyDelete