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