Breakfast & Brunch
Cake Mix Cinnamon Rolls
Description
Use a cake mix shortcut to whip up the easiest cinnamon rolls you'll ever make!
Ingredients:
- 1 1/4 cups warm water (105°F to 115°F)
- 1 package (2 1/4 teaspoons) regular active dry yeast
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 2 1/2 to 3 cups Gold Medal™ all-purpose flour
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
Directions:
- Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
- In small bowl, mix warm water and yeast; let stand 5 minutes.
- In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
- Gently punch down dough, and then reshape into ball. Let rest a few minutes. Meanwhile, melt butter in small bowl, and set aside to cool. In another small bowl, mix brown sugar and cinnamon.
- On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon-sugar. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
- Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
- Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; spread with frosting. Serve warm or at room temperature.
