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Melt-In-Your-Mouth Cinnamon Rolls recipe

visitor recipeWith a little help from a boxed yellow cakemix, you will have plenty of time to indulge in these homemaderolls. The recipe doubles easily, and the delicious results freezewell. So make plenty for breakfast AND dessert, because theseare definitely worth the small amount of time they take! – Recipesubmitted by Jennifer Jackson from Austin, Texas.

Recipe: Melt-In-Your-MouthCinnamon Rolls

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 1/4 cups warm water – divided use
2 cups yellow cake mix
2 1/2 cups flour – divided use

1/3 cup butter or margarine, softened
1/3 cup granulated sugar
1/4 cup brown sugar, packed
1 1/2 tablespoons ground cinnamonIcing:2 cups powdered sugar2 tablespoons milk2 tablespoons butter or margarine,melted1 teaspoon vanilla extract

  • For Dough: In small bowl, soften yeastin 1/4 cup warm water. In large mixing bowl, combine cake mixand 1 1/2 cups flour. Add yeast mixture and 1 cup warm waterto dry mixture, stirring well. Add enough remaining flour tomake dough workable. Cover and let rise in a warm place tilldoubled, about 1 hour. Meanwhile, prepare 13 x 9 x 2-inch bakingpan by coating the sides and bottom lightly with softened margarine.
  • For Filling: Prepare filling by mixingall ingredients well, and refrigerating until needed. Icing mayalso be prepared now by mixing all ingredients in a bowl andsetting aside, at room temperature, until needed. (Icing willbe very stiff for spreading onto hot rolls, and the heat willsoften it.)
  • To Assemble: Roll out dough to about 1/2-inchthickness on a lightly floured cookie sheet, or other surfacethat can be moved into the refrigerator. Spread the chilled fillingmixture evenly onto the dough, all the way to the edges. Moveto refrigerator to chill until more workable, about 30 minutes.This is an important step that keeps the rolls intact while cutting.Take cookie sheet out of refrigerator and roll dough tightlyjelly roll style from long side to long side. Cut off 1/2-inchthick rolls with a serrated knife and place rolls in preparedpan, with sides touching (usually four rolls per short row).Place pan in warm area and cover; let rise until doubled.
  • Bake at 375°F (190°C) for 15 to20 minutes or until golden brown.
  • For Icing: Combine icing ingredients,mixing well, and spread over rolls evenly. Let cool completely,or enjoy warm.

    Makes 24 rolls.

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  • Comments

    1 Comment


    try a basic cream cheese frosting ..makes the best topping for cinnamon rolls 1 z package cream cheese, softened 1 stick butter, softened 1 box powdered sugar 1 teaspoon pure vanilla extract mix together till creamy and spread generously on warm rolls Just wondering what kind of yeast you use? Also do you have measurements for your icing? I have tried sooo many recipes for these. I cannot get a frosting that I like on top to save my life or a recipe for the rolls that actually tastes like a cinnamon roll. Thanks for the help.

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