Cinnamon rolls are sweet bread made from yeast dough. The dough is usually stuffed with a mixture of sugar and cinnamon. They are rolled, cut is small portions, and then baked. What you get are spiral-shaped aromatic cinnamon rolls. These rolls can also be glazed or topped with caramel. They are best eaten while still warm or with hot coffee.
- 5 cups all-purpose flour
- 1 (18.25 ounce) package dry cake mix
- 2 (.25 ounce) packages quick-rise yeast
- 2 1/2 cups warm water
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons butter, softened
- 3 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons milk
- Mix yeast, warm water, 4 cups of flour, and dry cake mix. Stir until smooth.
- To make soft dough, gradually put in the leftover flour while stirring continually.
- When done, sprinkle flour on a wooden or flat surface and knead the dough for about 5 minutes.
- Transfer the dough to a greased bowl and cover to let it expand to twice its size. This will be for 45 minutes.
- Punch the dough once. Lay in a floured surface one more time and cut into two.
- Shape each half of the dough into a 14-in. x 10-in. rectangle.
- Brush the top with melted butter and then scatter the cinnamon and sugar evenly on top.
- Roll the rectangular dough like a jelly-roll. Slice the roll into 12 pieces and place each piece in a greased baking pan.
- Cover and leave for 20 minutes to let it rise.
- Place in a 400 degrees F preheated oven and bake for 10-15 minutes. Set aside to cool.
- For the frosting, combine vanilla, confectioner’s sugar, and cream butter. To achieve the right consistency, add enough milk. Frost the mixture on top of the warm rolls.
Leave a Reply