Cinnamon Rolls 5 to 6 cups all-purpose flour 1 package (18-1/4 ounces) yellow cake mix 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 milk In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cinnamon Rolls cont. 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 mixing bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Cinnamon Rolls rolls. Yield: 2 dozen. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008