Easy Cake Mix Cinnamon Rolls
Submitted by Gnancy on January 26, 2011 at 10:19 pm
An easy way to make cinnamon rolls! This is my version of a cake mix cinnamon roll recipe.
(my back story: http://community.kingarthurflour.com/content/rapid-rise-yeast-vs-regular... . Note my 1/26 comment, too.)
- 15 LG rolls
- File under
- Cinnamon Rolls
2 (.25 oz) packages rapid rise dry yeast
1 (18.25 oz) package white or yellow cake mix
3 C all-purpose flour or bread flour
2 1/2 C very warm water
1 1/2 C all-purpose flour - added more as needed to make less sticky dough
CINNAMON ROLL FILLING:
1/4 C unsalted butter, softened
1/4 C brown sugar
1/4 C sugar
1 T ground cinnamon
Raisins -- optional
1. Grease 9" X 13" baking pan.
2. In a large bowl of Kitchen Aid, using paddle, combine yeast with cake mix & 3 C of flour; stir to combine.
3. Add 2 1/2 C very warm water & stir to combine.
4. Add the remaining 1 1/2 C flour, 1/2 C at a time, stirring well after each addition.
5. When the dough has pulled together, use dough hook & knead OR turn it out onto a lightly floured surface & knead, until smooth & elastic. Add (knead in) more flour, as necessary.
6. Work quickly! This dough wants to rise!
7. On lightly floured surface, roll/pull/pat the dough into a 10" X16" rectangle*. Spread with softened butter; sprinkle on brown sugar & cinnamon. Sprinkle on as many raisins as you want, optional.
8. Starting from one of the long sides, tightly roll up rectangle & cut into 15* slices, about 1" wide. Place slices in pan*.
*2/2/11--ADDED INFO: This will make LARGE rolls that smush together in the pan. May want to use more than one pan, and may make more than 15 slices. Use your own judgement. It will depend on how thick you make your rectangle. I have also cut my rectangle in half so I had two rectangles, 10" X 8" wide, to make it easier to roll; I only had to contend with 8" wide rolls, instead of keeping a 16" of roll tight as I rolled. I also have refrigerated part of the dough for later use.
9. Preheat oven to 375 degrees F. Cover rolls with damp cloth & let rise until doubled in volume, about 30 minutes.
10. Bake at 375° F for 20 minutes, or until rolls are golden. Start checking at 20 minutes. If they're not done, keep an eye on them and continue baking until rolls are golden. (I baked mine more like 35-40 minutes.)