Ingredients
Scale
For the rolls:
- 2 packages of quick rise yeast (or 4 1/2 teaspoons if you buy in bulk like I do!)
- 2 1/2 cups of warm water
- 1 box of yellow cake mix
- 2 teaspoons vanilla
- 1 teaspoon salt
- 5 cups all-purpose flour, plus extra for your surface
For the filling:
- 2 cups of brown sugar
- 1/2 cup butter, melted
- 1-2 teaspoons cinnamon (or to taste)
- Raisins and/or nuts, optional
For the icing:
- 6 tablespoons butter, melted
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 -3 tablespoons milk
Instructions
- In a large mixing bowl, mix together the yeast and water until dissolved. Add the cake mix, vanilla, salt and flour. Mix well and form into a ball of dough.
- Cover with a towel and let the dough rise for 1 hour in a warm place. Punch down and then it rest for at least 10 minutes.
- On lightly floured surface, roll dough into rectangle about 1/4 inch thick. Using a pastry brush, cover the surface of the dough with the melted butter for the filling. Then sprinkle generously with the brown sugar and cinnamon. You could also sprinkle nuts and/or raisins on here if you want.
- Roll up from the long side and slice into 24 equal rolls. Arrange on a greased jelly roll pan (cookie sheet) or in two separate 9x13" dishes. Cover again and let them rise until doubled in size - around 20 more minutes.
- If you're making these the night before, this is where you'd stick them in the frig (before letting them rise for 20 more minutes). Instead, tightly cover the cookie sheet with plastic wrap and refrigerate. In the morning, set them out for 20-30 minutes to rise, then bake as follows below.
- Bake at 350° degrees for 15-20 minutes, or until golden-brown.
- While they're baking, mix up the icing in a small mixing bowl and pour over the rolls when they're done!
- **Note - my kids helped make these and I think we did something wrong on the icing - there wasn't nearly enough of it!! The next time we make these, we'll either double the icing or try a different recipe!
