Cinnamon Cake Mix Rolls Recipes

Steps:

• Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
• In small bowl, mix warm water and yeast; let stand 5 minutes.
• In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
• Gently punch down dough, and then reshape into ball. Let rest a few minutes. Meanwhile, melt butter in small bowl, and set aside to cool. In another small bowl, mix brown sugar and cinnamon.
• On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon-sugar. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
• Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
• Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; spread with frosting. Serve warm or at room temperature.

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16 inch rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
• Pour the melted butter into a small bowl. Mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Bake in the preheated oven for 20 minutes, or until rolls are golden.

Steps:

• Cake Mix Cinnamon Rolls - A Great Mother's Day Breakfast Idea April 27, 2012 By Christi 74 Comments I love cinnamon rolls. I always have. Ever since I was a kid and my great grandmother would make great big batches of them. The smell of them baking is one of life's simple pleasures. There is just something so amazing about a good cinnamon roll. A few years ago, in an attempt to conquer my fear of working with yeast, I started making cinnamon rolls. My recipe of choice was The Pioneer Woman's Cinnamon Rolls. I've made hundreds of them. Heck, possibly hundreds of pans of them. They are GOOD. But I was kind of longing for a change - something that was a bit simpler to make (not that Ree's are hard, because they are not, I'm just looking for saving a step or two) and something that I could easily do in a smaller batch. I think I found just that... These are AMAZING. Three out of four people in our household voted these to be the best cinnamon rolls they've had. The fourth member of the household was too busy throwing a tantrum to try her cinnamon roll, so we won't really worry about her take on them. I mean who cries when instead they could have a cinnamon roll??? My two year old, that's who. Anyways... The secret ingredient in these.... Cake mix! Who knew? Well, clearly many people did, but I'm just now showing up to the cake mix party. These are very simple to make and require very few basic ingredients. And in place of the cup of oil and quart of whole milk that the other recipe I use calls for, this one calls for water. That lightens up the fat, calories and cost quite a bit. They are flavorful, chewy and delicious. I used the Frosting Creations Cinnamon Roll Frosting Flavor Mix to frost these. For years I was a pretty die hard cream cheese frosting fan, but after trying the amazing maple frosting that The Pioneer Woman uses, I started to branch out in my frosting flavors. Cinnamon roll frosting on cinnamon rolls is divine. This recipe makes two 9×13″ pans of rolls (so 24 cinnamon rolls) but you can easily half the recipe to make a single pan. What a great Mother's Day breakfast this would be! And it's easy enough that I'm fairly confident that my nine year old daughter and my husband could make them. :) Even if it means Mom makes them the night before, the kids, Dad, the dog - someone could warm one up in a microwave and there you have it - breakfast! Complete recipe and step by step directions can be found below, as well as a printable version of the recipe. FYI - I actually made a half batch of this recipe, so that is why you may see smaller amounts than the recipe calls for. Start by dissolving your yeast into your warm water. Then add the yeast and water mixture to your flour, cake mix and salt. Add in vanilla. Mix well. I did have to use my hands to work all of the ingredients together. Once combined, cover and let sit for an hour. After an hour punch down and let rise again. Now it's time to roll out your dough. Roll dough into a rectangular shape (mine is usually more of an oblong blob type shape, but it still works). Top with your softened butter. Brush butter over dough. Sprinkle on your brown sugar and cinnamon. Time to roll up that dough. I found this dough very easy to work with - no sticking or tearing. Cut into even size rolls. Place into a greased 9×13 pan. I cover my rolls and let them sit on the stovetop while my oven preheats. This gives them time to rise and a bit of warmth from the oven. Bake in a 350 degree oven for 15-25 minutes, or until golden brown. Golden brown in my oven was about 22 minutes in. I am a bit burn phobic, so I tend to bake on the lighter side of golden brown. Allow to cool a bit and then frost. I did a very thin layer of frosting when they were still quite warm. This melts into the rolls and helps keep them moist. Once cool I added a bit more frosting. And now you get to enjoy. Heavenly. I think this would make an awesome Mother's Day Breakfast. If you are a cinnamon roll fan, you must check out the Cinnamon Roll Bites From Other Blogs recipe collection - from cinnamon rolls to cinnamon roll pancakes to cinnamon roll cupcakes to cinnamon roll ice cream - it's a cinnamon roll party. Cake Mix Cinnamon Rolls With Frosting Creations Cinnamon Roll Frosting adapted from Cinnamon Rolls at Duncan Hines CLICK HERE FOR A PRINTABLE VERSION OF THIS RECIPE Ingredients Cinnamon Rolls 1 box of Duncan Hines white or yellow cake mix (this would be great with a spice mix as well) 2 packages of dry yeast 2 1/2 cups of warm water 1 tsp vanilla 1 tsp salt 5 cups flour Filling 2 cups brown sugar Cinnamon 1/2-1 cup butter, softened Frosting 1 can Duncan Hines Frosting Creations Frosting Starter 1 packet Duncan Hines Frosting Creations Cinnamon Roll Flavor Mix Directions 1. Mix yeast and warm water until dissolved. 2. Combine cake mix, salt and flour in a large bowl. 3. Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture. Mix well. This may require kneading with your hands a bit to completely combine ingredients. 4. Cover tightly. Let rise for one hour. Punch down and let rise again for another 30-60 minutes. 5. On a floured surface, roll dough into a rectangle shape, approx 1/4″ thick. 6. Once dough is rolled out, brush with softened butter. I found that one stick was adequate for this recipe, but you could use more (or less) if desired. 7. Sprinkle with brown sugar. Sprinkle with cinnamon - use as little or as much as you like. 8. Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece. 9. Slice dough into 24 equal sized pieces. 10. Place rolls in two greased 9×13 pans. Cover and let rise until doubled in size. I usually sit my rolls on my stovetop while my oven preheats to 350 degrees. This allows them time to rise and provides a bit of warmth from the oven warming. 11. Bake at 350 degrees for 15-25 minutes or until golden brown. My rolls took approx 22 minutes. This will depend on your stove and your preference for how brown you like your cinnamon rolls. 12. Remove from oven and let cool slightly. 13. Prepare your Frosting Creations Cinnamon Roll frosting. If you prefer your frosting to melt into your rolls, frost after rolls have cooled for 10-15 minutes. If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting. 14. Enjoy!

Steps:

• 1. In mixing bowl combine the cake mix,4cups flour yeast and warm water until smooth. Add enough remaining flour to form a soft dough. On a floured surface knead til smooth and elastic {about 5mins}
• 2. Place dough into a greased bowl, turn to grease dough. Cover and let rise until doubled {about 45mins}
• 3. Punch dough down. On a floured surface divide the dough in half.Roll each half into a 14"X10" rectangle. Brush with butter and sprinkle with cinn-sugar.
• 4. Roll up jelly-roll style, start with the long side. Cut each roll into 12 pieces. Place on side in medium sized paper liners on baking tray
• 5. Cover and let rise til doubled again {about 20mins}
• 6. FROSTING: In mixing bowl cream butter sugar and vanilla, add enough milk to desired consistency
• 7. Bake @ 400 for about 10-15 mins or until golden brown. Cool for 10mins. While still slightly warm frost the Cinnamon buns!!
• 8. These are EXTRA gooey if you heat them for about 30 seconds in the microwave!!!

Steps:

• In a mixing bowl, combine 4 cups of 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 (I did this step with my Kitchen Aid Mixer).
• Place in a greased bowl, turning once to grease top.
• Cover and let rise until doubled, about 45 minutes.
• Punch dough down.
• Divide dough in half and let rest covered 10 minutes.
• Turn onto a lightly floured surface.
• Roll each portion into a 14 X 10 rectangle.
• Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon).
• Roll up jellyroll style, starting with long side.
• Cut each roll into 12 slices; place cut side down in two greased 13 X 9 baking pans (At this point I just kind of flatten them a bit with my hand so the middles don't raise up).
• Cover and let rise until almost doubled, about 20 minutes (this is where I put them in the frig over night).
• Bake at 400 for 10-15 minutes or until golden brown.
• Cool for 20 minutes.
• *For frosting, in a mixing bowl, cream butter, powdered sugar and vanilla.
• Add enough milk to achieve desired consistency.
• *I prefer a cream cheese frosting on cinnamon rolls so I changed that as well, but this works out just great.

Steps:

• Mix yeast and warm water until dissolved. Combine cake mix, salt and flour in a large bowl.
• Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture. Mix well.
• This may require kneading with your hands a bit to completely combine ingredients. Cover tightly. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.On a floured surface, roll dough into a rectangle shape, approx 1/4? thick.
• Once dough is rolled out, brush with softened butter. Sprinkle with brown sugar.
• Sprinkle with cinnamon ? use as little or as much as you like.
• Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.
• Slice dough into 24 equal sized pieces.
• Place rolls in two greased 9×13 pans.
• Cover and let rise until doubled in size.
• I usually sit my rolls on my stove top while my oven preheats to 350 degrees.
• This allows them time to rise and provides a bit of warmth from the oven warming.
• Bake at 350 degrees for 15-25 minutes or until golden brown. This will depend on your stove and your preference for how brown you like your cinnamon rolls.
• Remove from oven and let cool slightly.
• If you prefer your frosting to melt into your rolls, frost after rolls have cooled for 10-15 minutes.
• If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting.

Steps:

• In a small bowl, dissolve yeast in warm water.
• Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine.
• Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
• Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Deflate the dough and turn it out onto a lightly floured surface.
• Roll the dough into a 10x16" rectangle.
• spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon (and raisins if desired).
• Starting from one of the long sides, roll up the rectangle and cut into 1" wide rolls.
• Preheat oven to 375F.
• Grease a 9x13" baking pan.
• Pour the melted butter into a small bowl and mix the white sugar (and pecans if desired) in another small bowl.
• Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan.
• Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Bake at 375F for 20 minutes, or until rolls are golden.