Cake Mix Crescent Rolls Recipes

CHERRY CREAM CHEESE DUMP CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Unroll crescent rolls into the prepared dish, pinching the seams together.
• Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer.
• Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning.
• Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.

CAKE MIX CRESCENT ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in warm water.
• Beat in the flour, dry cake mix and salt (do not knead).
• Place in a greased bowl.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; divide in half.
• Roll each portion into a 12-in. circle; cut each circle into 12 wedges.
• Roll up each wedge, beginning at the wide end; place point side down on greased baking sheets.
• Brush with butter.
• Cover and let rise until doubled, about 25 minutes.
• Bake at 350° for 12-15 minutes or until golden brown.

QUICK-RISE CAKE MIX CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water.
• Let stand until creamy, about 10 minutes.
• 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.
• Deflate the dough and turn it out onto a lightly floured surface.
• Roll the dough into a 10x16" rectangle.
• spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon (and raisins if desired).
• Starting from one of the long sides, roll up the rectangle and cut into 1" wide rolls.
• Preheat oven to 375F.
• Grease a 9x13" baking pan.
• Pour the melted butter into a small bowl and mix the white sugar (and pecans if desired) in another small bowl.
• Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan.
• Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Bake at 375F for 20 minutes, or until rolls are golden.