Cinnamon Rolls
Taste of Home
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.
-Julie Sterchi, Harrisburg, Illinois
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 10 min. + cooling
Ingredients:
- 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
Directions:
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 with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. x 2-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.