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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 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

Printed from tasteofhome.com Oct 13, 2008

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Cinnamon Rolls cont.

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 rolls.

Yield: 2 dozen.