- Cooking Time: 20 minutes
- Preparation Time:
BackstoryThis recipe can also be used to make Christmas coffeecakes or Stollen, just add your soaked dried fruits & nuts. Adjust baking time for larger pans. These make wonderful gifts for the holidays.
- 1 T. or 3 packages active dry yeast
- 1/2 c. warm water
- 2 c. milk, slightly warmed
- 1 pkg. vanilla cake mix
- 4 1/2 cups all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- In a small bowl, dissolve yeast in warm water & 1 t. sugar. Let stand until foamy, about 10 minutes. Add milk.
- In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Punch down dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16 inch rectangle. spread softened butter over the rectangle; sprinkle on brown sugar and cinnamon, raisins can be added too. Starting from the long side, roll up the rectangle and cut into 1 inch wide rolls.
- Preheat oven to 375` Spray a 9x13 inch baking pan. Place the rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled, about 30 minutes.
- Bake at 375` for 20 minutes or until brown.
- Cream Cheese frosting is wonderful on these, canned is just fine, spread while rolls are still warm, but not right from oven.