Cake Mix Cinnamon Rolls

• Vegetarian

• Baking & Spices

  • 1 package Active dry yeast, regular
  • 1 container Betty crocker cream cheese frosting, Rich & Creamy
  • 1 box Betty crocker supermoist yellow cake mix
  • 1/2 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 2 1/2 cups Gold medal all-purpose flour

• Dairy

  • 1/4 cup Butter

• Liquids

  • 1 1/4 cups Water

Found on bettycrocker.com

Description

Ingredients

• 1 box Betty Crocker™ SuperMoist™ yellow cake mix
• 2 1/2 to 3 cups Gold Medal™ all-purpose flour
• 1 package (2 1/4 teaspoons) regular active dry yeast
• 1 1/4 cups water
• 1/4 cup butter, melted and cooled
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 container Betty Crocker™ Rich & Creamy cream cheese frosting

Directions

• 1 Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
• 2 In large bowl, mix cake mix, 1 cup of the flour and the yeast. Add water; stir with wooden spoon until dough forms. Add the remaining flour 1?4 cup at a time, stirring after each addition, until soft dough forms. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
• 3 Gently punch down dough, and then reshape it into a ball. Let rest for a few minutes. Meanwhile, have melted butter ready, and in small bowl, mix brown sugar and cinnamon.
• 4 On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon sugar. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
• 5 Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
• 6 Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; spread with frosting. Serve warm or at room temperature.

Nutrition