Cake Mix Cinnamon Rolls
1 (18.5 oz.) box yellow cake mix
2 1/2 cups warm water (follow temp. on yeast pkg.)
2 pkgs. dry yeast
2 tsp. kosher salt
5 cups all purpose flour
In a medium bowl (or if there is enough room in your measuring cup) add yeast to water and stir. Set aside.
In a stand mixer with the dough hook attachment add cake mix, salt and flour. Start mixing on the lowest speed and add the yeast mixture and when you are finished adding the yeast mixture increase the speed of the mixer to "2". Continue mixing at this speed until the mixture is complete combined and starts to form a ball. Remove the bowl from the mixer along with the hook attachment. Cover with a towel and set in a warm spot to rise for 1 hour.
Cinnamon Roll filling
1 cup firmly packed light brown sugar
1 cup granulated sugar
1/2 cup butter or margarine, softened
1/4 cup all purpose flour
1 tsp. kosher salt
1 1/2 Tbsp. cinnamon
1/2 cup chopped walnuts or pecans (optional)
1/4 cup raisins (optional)
While the cinnamon rolls are rising, combine all filling ingredients except the nuts and raisins. Set aside.
After dough has risen for an hour, roll dough out on a floured surface into a rectangle about 10" x 24" (please note above that I should have rolled out into two batches due to my limited workspace. Sprinkle filling evenly onto the rolled out dough and roll up into a long log, seam side down. With a serrated knife, with a lightly sawing action cut into 1" slices and place into two greased 13" x 9" x 2" baking pans. Cover with a towel and again, set in a warm spot to rise for about 1 hour or until doubled in size.
Preheat oven to 350 degrees. When rolls have finished rising, place into oven and bake 20 to 25 minutes or until golden brown.
1/2 cup melted butter
2 2/3 cup powder sugar
2 tsp. vanilla
2-3 Tbsp. hot water.
Combine all of the ingredients except for water together with a whisk and add 2 Tbsp. hot water and whisk again, add more water if needed to make a pourable glaze.
Wait to make the glaze until the cinnamon rolls have finished cooking, or, you can microwave the glaze for a few seconds to thin it up again to drizzle over the rolls.
|Ingredients for the cinnamon roll dough.|
|In a measuring cup, you will need 2 1/2 cups of warm water as directed on the yeast package, (mine said 100-110 degrees) and add to the water and stir. Add to the dry ingredients once the mixture is blended and looks murky.|
|Mix all ingredients in a stand mixer with the dough hook not exceeding speed 2 on the mixer.|
|Once a ball forms, the dough is finished mixing. Remove bowl and hook from mixer.|
|Cover dough and place in a warm spot for 1 hour to rise.|
|Filling: mix together all dry ingredients|
|Once dry ingredients, add butter or margarine|
|This is the filling that is completed. Set aside|
|After your dough has risen, roll out onto a floured surface.|
|Dough should be rolled out into a rectangle shape and covered with the filling. Roll the long side of the dough to form a long log with the seam side down.|
|Cut off 1" slices and place into a greased pan.|
|Once risen, remove towel and bake at 350 for about 20-25 minutes or until golden brown.|
|This is what they looked like just out of the oven.|
|Drizzle with your favorite glaze or a cream cheese frosting while still warm.|