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Cinnamon Rolls

I serve these yummy frosted rolls warm from the oven as a Christmas morning treat at our house. Even if you are not accustomed to working with yeast dough, you'll find this dough is easy to handle.

24 ServingsPrep: 30 min. + rising Bake: 10 min. + cooling

Ingredients

5 to 6 cups all-purpose flour
1 package yellow cake mix (regular size)
2 packages (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 teaspoon ground cinnamon
FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk

Directions

In a large bowl, combine 4 cups flour, 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 14x10-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 13x9-in. baking

2 of 2

Cinnamon Rolls (continued)

Directions (continued)

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 large bowl, cream the butter,
confectioners' sugar and vanilla and enough milk to achieve desired
consistency. Frost warm rolls. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 304 calories, 7 g fat (4 g saturated fat), 13 mg cholesterol, 185 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.