Best Cinnamon Rolls
Recipe from Midwest Living

Try this white cake mix cinnamon roll recipe for your next brunch or enjoy it as a sweet after-dinner treat.

Best Cinnamon Rolls

by 5  people

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  • 2   packages 
    active dry yeast
  • 2 1/2  cups 
    lukewarm water (105 degree F to 115 degree F)
  • 1   teaspoon 
  • 1   package 
    (2-layer-size) white cake mix
  • 6   cups 
    all-purpose flour
  • 1   
  • 1/3  cup 
    cooking oil
  • 1/2  teaspoon 
  • 1/4  cup 
    butter, melted
  • 1   cup 
  • 4   teaspoons 
    ground cinnamon
  • 1   recipe 
    Powdered Sugar Icing (see recipe below)
Powdered Sugar Icing
  • 4   cups 
    sifted powdered sugar
  • 1/4  cup 
    food coloring (optional)

For dough, in a large mixing bowl, stir the yeast into 1/2 cup of the warm water; add the 1 teaspoon sugar. Let the mixture stand for about 5 minutes or until the mixture is foamy.
Stir the cake mix, 1 cup of the flour, the egg, cooking oil, salt, and the remaining water into yeast mixture. Beat with an electric mixer on high speed for 3 minutes, scraping sides of bowl constantly. Using a wooden spoon, stir in the remaining flour to form a soft dough. (Dough will be sticky.)
Cover and let rise about 1 hour or until doubled.
Lightly grease two 13x9x2-inch baking pans. Set aside. Stir dough down. Cover and let rise again until doubled (about 1 hour). Stir dough again. Divide in half. Turn 1 portion of the dough out onto a well-floured surface. Turn to coat lightly with flour. Roll the dough into a 12x8-inch rectangle. Brush with half of the melted butter.
For filling, in a small mixing bowl, combine the 1 cup sugar and the cinnamon. Sprinkle half of the filling over dough. Roll up, jelly-roll style, starting from one of the long sides. Pinch edge to seal.
Cut crosswise into 12 pieces. Arrange, cut sides down, in a prepared pan. Repeat with the remaining dough, remaining butter and remaining filling. Cover loosely; let the dough rise in a warm place until nearly doubled (about 45 minutes).
Uncover pans. Place a baking sheet under each of the pans. Bake in a 350 degree F oven for 25 to 30 minutes or until lightly brown and rolls sound hollow when lightly tapped.
Invert onto serving plates. Drizzle Powdered Sugar Icing over warm rolls. Serve warm. Makes 24 rolls.
Powdered Sugar Icing
In a medium mixing bowl, beat together sifted powdered sugar and milk. Stir in additional milk if needed, 1 teaspoon at a time, until glaze is easy to spread. Tint with food coloring, if you like.

  • German Chocolate Pecan Rolls: Prepare dough as for Best Cinnamon Rolls, except substitute 1 package (2-layer size) German chocolate cake mix for the white cake mix. For filling: Omit cinnamon and add 1-1/4 cups miniature semisweet chocolate pieces and 1 cup coconut to the sugar. Shape the rolls as directed. In a saucepan, melt 2/3 cup butter. Stir in 1-1/3 cups packed brown sugar and 1/3 cup light-colored corn syrup. Cook and stir until sugar melts. Remove from heat. Stir in 2 cups coarsely chopped pecans. Divide pecan mixture between prepared pans. Slice each roll of dough into 8 pieces. Arrange 8 pieces, cut sides down, in each of the prepared pans. Let rise and bake as directed. Omit Powdered Sugar Icing. Makes 16 rolls.
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