Cinnamon Rolls Recipe


5 to 6cups all-purpose flour
1package yellow cake mix (regular size)
2packages (¼ ounce each) quick-rise yeast
2-½cups warm water (120° to 130°)
¼cup butter, melted
½cup sugar
1teaspoon ground cinnamon
6tablespoons butter, softened
3cups confectioners' sugar
1-½teaspoons vanilla extract
2 to 3tablespoons 2% milk


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 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.