I have a weakness for sweets, and I’m now adding Cake Mix Cinnamon Rolls to the list of offenders! Stating the obvious but these are more cake-like than bread-like.
I love as many sweet gooey rolls as I can get in my cinnamon rolls, so I roll my dough pretty thin. I also do this kind of weird thing when I roll the dough up, I tug and tuck as I roll to get it nice and tight. Good dough is very elastic and forgiving, so while it might look a little rough as you tug and tuck it will relax and look fine after rising.
And can we talk about cutting the dough once it is rolled! My Mom always used thread or dental floss, which is truly ingenious. You take about a 8 inch piece, slide it under the roll, bring it over the top cross it and pull tight and it slices a roll right off!
But the other day I whipped out my hand me down electric knife to see if it would work. And, I kid you not, angels sang as I sliced that rolled dough into rolls in seconds!
Cake Mix Cinnamon Rolls
I always serve cream cheese icing with my cinnamon rolls. I also always serve it on the side instead of icing them all at once. My name is Jent and I use an over-abundance of icing. Some people don’t like that much, so serving it on the side allows everyone to have the exact right amount for them!
Cake Mix Cinnamon Rolls
- 6¾ teaspoons yeast
- 2½ cups water - really warm to activate yeast
- 1 18.25 ounce box white cake mix
- 4½-5 cups flour
- flour for rolling out dough
- 1/2 cup butter - room temperature soft
- 1½ cup brown sugar
- 6 teaspoons ground cinnamon
- Dissolve the yeast in the warm water, allow to stand for 8-10 minutes.
- In a large mixing bowl place the cake mix, 3 cups of flour and the dissolved yeast mixture.Stir to combine or use a mixer on the lowest speed until well combined, then slowly add the remainder of the flour a little at a time until all of it is incorporated.
- Knead the dough for 6-8 minutes - by hand or with the dough hook on the mixer - the dough will be very elastic and pulled away from the sides and bottom of the bowl.
- Place dough in a lightly oiled bowl, turning dough to coat.Cover with a damp towel and place in a warm place to rise until doubled in size, approximately 30-40 minutes.
- Once dough has risen turn out on a floured surface. You can divide the dough in half to work with smaller portions or go for it and use it all.Roll the dough out thin into a rectangle, spread the softened butter out on the surface of the dough.Combine the brown sugar and cinnamon together and then sprinkle all over the butter.
- From the long side of the rectangle start to roll the dough - you will want a tight roll - I tend to kind of pull a little and roll and tuck - this seems to keep the cinnamon sugar inside the roll and not pushing it out.Once rolled cut into 1-1½ inch rolls. I usually get 2½ dozen or so - this will depend on how thin you roll the dough and how thick you cut them.
- Place 12-15 cinnamon rolls snuggled together in a greased 9x13 baking dish-the closer they are to each other the higher they rise instead of getting wider.Allow rolls to rise for another 30 minutes in a warm place. You can cover them with a damp cloth or I like to spray a sheet of plastic wrap with non-stick spray and place loosely over the rolls while they raise.
- Bake in a 375° pre-heated oven for 18-22 minutes.
- Top with Cream Cheese Icing