Quick Rise Cake Mix Cinnamon Rolls Recipes

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:

• Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
• Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
• Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
• Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
• Bake in the preheated oven until rolls are set, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese 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.

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:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
• In a large mixing bowl, combine 2 1/4 cup flour, yeast, white sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
• Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

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 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.