My Easy Cake Mix Cinnamon Rolls
An easy way to make cinnamon rolls! This is my version of a cake mix cinnamon roll recipe. But, this will require you to use some judgement at several steps--how much extra flour to add, when you roll out dough and slice rolls, and how long to bake. Never fear! This is a very forgiving recipe. The first time I made it, I used even more rapid rise yeast (my sister-in-law bought it), let it rise longer, and these babies really rose! Even so, they were delicious. VARIATION: I also make it with an orange cake mix and filled with my recipe for Orange Curd in a Microwave (1/2 recipe). I substituted it for the CINNAMON ROLL FILLING. These were also tasty, but I'm not sure the orange cake mix made that much difference.
- 2 (.25 oz) packages rapid rise dry yeast
- 1 (18.25 oz) package white or yellow cake mix
- 3 C all-purpose flour or bread flour
- 2 1/2 C very warm water
- 1 1/2 C all-purpose flour - added more as needed to make less sticky dough
- CINNAMON ROLL FILLING:
- 1/4 C unsalted butter, softened
- 1/4 C white sugar
- 1/4 C brown sugar, semi-packed
- 1 T ground cinnamon
- Raisins -- optional
- Grease 9" X 13" baking pan.
- In a large bowl of Kitchen Aid, using paddle, combine yeast with cake mix & 3 C of flour; stir to combine.
- Add 2 1/2 C very warm water & stir to combine.
- Add the remaining 1 1/2 C flour, 1/2 C at a time, stirring well after each addition.
- When the dough has pulled together, use dough hook & knead OR turn it out onto a lightly floured surface & knead, until smooth & elastic. Add (knead in) more flour, as necessary.
- Work quickly! This dough wants to rise!
- On lightly floured surface, roll/pull/pat the dough into a 10" X16" rectangle. (see #9) Spread with softened butter; sprinkle on brown sugar & cinnamon. Sprinkle on as many raisins as you want, optional.
- Starting from one of the long sides, tightly roll up rectangle & cut into 15 slices, about 1" wide. Place slices in pan. (see #9)
- NOTE: This will make LARGE rolls that smush together in the pan. May want to use more than one pan, and may make more than 15 slices. Use your own judgement. It will depend on how thick you make your rectangle. I have also cut my rectangle in half so I had two rectangles, 10" X 8" wide, to make it easier to roll; I only had to contend with 8" wide rolls, instead of keeping a 16" of roll tight as I rolled. I also have refrigerated part of the dough for later use.
- Preheat oven to 375 degrees F. Cover rolls with damp cloth & let rise until doubled in volume, about 30 minutes.
- Bake at 375Â° F for 20 minutes, or until rolls are golden. Start checking at 20 minutes. If they're not done, keep an eye on them and continue baking until rolls are golden. (I baked mine more like 35-40 minutes.)
Leave a review or comment