Cinnamon Rolls

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Member since 2006
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Serves 24 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

5 to 6 c all purpose flour
1 tsp. salt
1 pkg (18¼ oz) yellow cake mix
2 pkgs, quick rise yeast
2½ c warm water (120º to 130º)
¼ c butter or marg., melted
½ c sugar
2 tsp ground cinnamon

I added the tsp. of salt. (that wasn't called for in the original recipe.)
Adding almost 6 cups of flour, I just thought they would taste better,(and they did).
I also added an extra tsp. of cinnamon.


In a mixing bowl, combine 4 c flour, salt, dry cake mix, yeast and warm water until smooth.

Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface, knead until smooth and elastic, about 5 minutes.

Place in a greased bowl, turning once to grease top.

Cover and let rise until doubled, about 45 minutes.

Punch dough down.

Turn onto a lightly floured surface; divide in half.

Roll each portion into a 14" x 10" rectangle.

Brush with butter; sprinkle with sugar and cinnamon.

Roll up jelly-roll style, starting with a long side.

Cut each roll into 12 slices; place cut side down in two greased 13" x 9" baking pans.

Cover and let rise until almost doubled, about 20 minutes.

Bake at 400º for 10-15 minutes or until golden brown.

Cool for 20 minutes.

Frost with Cinnamon Roll Frosting.

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