Cinnamon Rolls with Cake Mix

posted by Truth 07-20-98 6:53 PM

Cinnamom Rolls made with cake mix (Ethel's Best Cinnamom Rolls)

2 pkgs. dry yeast
2 1/2 cups lukewarm water (105 to 115 degrees)
1 tsp. sugar
1 pkg. (2-layer size) white cake mix
6 cups all-purpose flour;divided
1 egg
1/3 cup cooking oil
1/2 tsp. salt
1/4 cup butter, melted
2/3 cup sugar
4 tsp. ground cinnamon
powered sugar icing

Dough: In large bowl stir yeast into 1/2 cup of the water, add 1 tsp. sugar. Let stand for about 5 minutes. Stir cake mix, 1 cup of the flour, the egg, cooking oil, salt and the remaining water into yeast mixture. Beat with an electric mixer on high speed for 3 minutes, scraping sides of bowl constantly. Using a wooden spoon, stir in the remaining flour to form a moderately soft dough. ( Dough will be sticky). Cover and let rise in refrigerator for 2 to 24 hours or till doubled.

Lightly grease two 13x9x3inch baking pans. Set aside. Stir dough. Divide in half. Turn 1 portion of the dough out onto a well-floured surface. Turn to coat lightly with flour. Roll the dough into a 12x6 inch rectangle. Brush with half of the melted butter.

Filling: In small mixing bowl, combine the 2/3 cup sugar and the cinnamon. Sprinkle half of the sugar mixture over dough. Roll up jelly-roll style, starting from one of the long sides. Pinch edge to seal. Repeat with the remaining dough, remaining butter and remaining sugar mixture.

Cut each roll of the dough crosswise into 12 pieces. Arrange 12 pieces cut side down, in each of the prepared pans. Cover loosely and let the dough rise in a warm place till nearly doubled ( about one hour). Uncover pans. Place baking sheet under each of the pans. Bake in a 350 oven for 25 to 30 minutes or till lightly brown and rolls sound hollow when lightly tapped. Invert onto serving plates. Drizzle powered sugar icing over warm rolls. Serve warm.

Icing: In a bowl stir together 4 cups sifted powered sugar, 2 teaspoons vanilla and enough milk to make a drizzling consistency (3 to 4 Tbsp.)

German Chocolate Pecan Rolls:

Prepare dough as for cinnamon rolls, except substitute 1 pkg. (2 layer size) German chocolate cake mix for the white cake mix.

Filling: Omit cinnamon and add 1 1/4 cups miniature semisweet chocolate chips and 1 cup coconut to sugar. Shape as directed.

In saucepan, melt 2/3 cups butter. Stir in 1 1/3 cups packed brown sugar and 1/3 cup light colored corn syrup. Cook and stir until sugar melts. Remove from heat. Stir in 2 cups shopped pecans, divide pecan mixture between prepared pans. Slice each roll of dough into 12 pieces and arrange cut side down, in each prepared pan. Let rise and bake as directed. Omit powered sugar icing.

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