Ingredients Jump to Instructions ↓

  1. 5 to 6 cups all-purpose flour

  2. 1 package (18-1/4 ounces) yellow cake mix

  3. 2 packages (1/4 ounce each ) quick-rise yeast

  4. 2-1/2 cups warm water (120 to 130 )

  5. 1/4 cup butter, melted

  6. 1/2 cup sugar

  7. 1 teaspoon ground cinnamon FROSTING:

  8. 6 tablespoons butter, softened

  9. 3 cups confectioners' sugar

  10. 1-1/2 teaspoons vanilla extract

  11. 2 to 3 tablespoons milk

Instructions Jump to Ingredients ↑

  1. In a bowl, 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. For frosting, in a bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls. Yield: 2 dozen.


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