Cake Box Cinnamon Rolls

NOTE: Makes enough for (2) 13 x 9-inch baking pans or (4) round cake pans

Step 1

Dissolve yeast in warm water;

Step 2

Add cake mix and flour. Knead for 5 minutes. (Refer to NOTE)

Step 3

Let rise until doubled in size.

Step 4

Divide into two parts.

Step 5

Roll out one at a time to 1/4-inch thickness. (When rolling out the dough, flour the rolling pin and the work surface so the dough doesn't stick.)

Step 6

Brush the melted butter over entire surface of dough, making sure to go to the edges.

Step 7

Combine brown sugar and cinnamon, and sprinkle over dough all the way to the edges.

Step 8

Roll up tightly like a jelly roll, and cut into 1-inch thick slices. Repeat with second ball of dough.

Step 9

Place in (2) greased 13x9 inch metal pan or (4) round pans.

Step 10

Bake at 350 degrees F for 20-25 minutes. Let cool for 5 minutes; top with cream cheese icing.

NOTE: Just like any other yeast dough recipe, the amount of flour needed can vary from day to day. If the dough seems super sticky, add a little bit more flour and knead until it's soft but not completely sticking to your fingers.

Cream Cheese Frosting

Step 11

Beat together softened cream cheese and butter. Add milk and vanilla, and then slowly add powdered sugar. Beat until smooth and creamy.

Step 12

Frost cinnamon rolls. Store any leftovers frosting in the refrigerator.

Makes approximately 26- 28 rolls