CAKE MIX CINNAMON ROLLS RECIPE - FOOD.COM
My grandmother gave me this recipe and I was intrigued by the fact that a box of cake mix was part of the ingredients of this recipe. They turned out fabulous! This was so easy to make and the dough turned out tender with a deep rich taste (I was shocked because there are no eggs or oil in this recipe). I wanted to have these for breakfast, so I prepared them the night before and let them sit in the refrigerator over night on the last rise. In the morning I set the pans out for about an hour so they could come to room temperature and then baked them according to directions and they turned out perfectly.
Total Time 2 hours 15 minutes
Prep Time 2 hours
Cook Time 15 minutes
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine 4 cups of flour, dry cake mix, yeast and warm water until smooth.
- Add enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes (I did this step with my Kitchen Aid Mixer).
- Place in a greased bowl, turning once to grease top.
- Cover and let rise until doubled, about 45 minutes.
- Punch dough down.
- Divide dough in half and let rest covered 10 minutes.
- Turn onto a lightly floured surface.
- Roll each portion into a 14 X 10 rectangle.
- Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon).
- Roll up jellyroll style, starting with long side.
- Cut each roll into 12 slices; place cut side down in two greased 13 X 9 baking pans (At this point I just kind of flatten them a bit with my hand so the middles don't raise up).
- Cover and let rise until almost doubled, about 20 minutes (this is where I put them in the frig over night).
- Bake at 400 for 10-15 minutes or until golden brown.
- Cool for 20 minutes.
- *For frosting, in a mixing bowl, cream butter, powdered sugar and vanilla.
- Add enough milk to achieve desired consistency.
- *I prefer a cream cheese frosting on cinnamon rolls so I changed that as well, but this works out just great.
Nutrition Facts : Calories 614.9, FatContent 15.2, SaturatedFatContent 7, CholesterolContent 26.6, SodiumContent 369.5, CarbohydrateContent 112.1, FiberContent 2.3, SugarContent 56.3, ProteinContent 7.9
CINNAMON ROLLS RECIPE | BBC GOOD FOOD
Try these easy cinnamon rolls with vanilla icing as a treat for afternoon tea. They're delicious served warm or cold – you can also make them ahead and freeze
Provided by Member recipe by tjkent2426
Categories Afternoon tea, Treat
Total Time 1 hours 15 minutes
Prep Time 40 minutes
Cook Time 35 minutes
Yield Makes 8
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
- Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
- Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.
Nutrition Facts : Calories 433 calories, FatContent 17 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.7 milligram of sodium
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