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- Yield: 24 rolls
- Prep
40 mins
- Rise
2 hrs
- Bake
25 mins
Ingredients
-
2
packages
active dry yeast
-
2 1/2
cups
lukewarm water (105 degree F to 115 degree F)
-
1
teaspoon
sugar
-
1
package
(2-layer-size) white cake mix
-
6
cups
all-purpose flour
-
1
egg
-
1/3
cup
cooking oil
-
1/2
teaspoon
salt
-
1/4
cup
butter, melted
-
1
cup
sugar
-
4
teaspoons
ground cinnamon
-
1
recipe
Powdered Sugar Icing (see recipe below)
Directions
-
For dough, in a large mixing bowl, stir the yeast into 1/2 cup of the warm water; add the 1 teaspoon sugar. Let the mixture stand for about 5 minutes or until the mixture is foamy.
-
Stir the 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 soft dough. (Dough will be sticky.)
-
Cover and let rise about 1 hour or until doubled.
-
Lightly grease two 13x9x2-inch baking pans. Set aside. Stir dough down. Cover and let rise again until doubled (about 1 hour). Stir dough again. 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 12x8-inch rectangle. Brush with half of the melted butter.
-
For filling, in a small mixing bowl, combine the 1 cup sugar and the cinnamon. Sprinkle half of the filling over dough. Roll up, jelly-roll style, starting from one of the long sides. Pinch edge to seal.
-
Cut crosswise into 12 pieces. Arrange, cut sides down, in a prepared pan. Repeat with the remaining dough, remaining butter and remaining filling. Cover loosely; let the dough rise in a warm place until nearly doubled (about 45 minutes).
-
Uncover pans. Place a baking sheet under each of the pans. Bake in a 350 degree F oven for 25 to 30 minutes or until lightly brown and rolls sound hollow when lightly tapped.
-
Invert onto serving plates. Drizzle Powdered Sugar Icing over warm rolls. Serve warm. Makes 24 rolls.
Variation
- German Chocolate Pecan Rolls: Prepare dough as for Best Cinnamon Rolls, except substitute 1 package (2-layer size) German chocolate cake mix for the white cake mix. For filling: Omit cinnamon and add 1-1/4 cups miniature semisweet chocolate pieces and 1 cup coconut to the sugar. Shape the rolls as directed. In a saucepan, melt 2/3 cup 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 coarsely chopped pecans. Divide pecan mixture between prepared pans. Slice each roll of dough into 8 pieces. Arrange 8 pieces, cut sides down, in each of the prepared pans. Let rise and bake as directed. Omit Powdered Sugar Icing. Makes 16 rolls.
Powdered Sugar Icing
Ingredients
- 4
cups
sifted powdered sugar
- 1/4
cup
milk
-
food coloring (optional)
Directions
- In a medium mixing bowl, beat together sifted powdered sugar and milk. Stir in additional milk if needed, 1 teaspoon at a time, until glaze is easy to spread. Tint with food coloring, if you like.
