Grandmothers Kitchen Cake Mix Cinnamon Rolls Recipe 445

CAKE MIX CINNAMON ROLLS

Steps:

• In a mixing bowl, combine 4 cups of flour, 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 (I did this step with my Kitchen Aid Mixer).
• Place in a greased bowl, turning once to grease top.
• Cover and let rise until doubled, about 45 minutes.
• Punch dough down.
• Divide dough in half and let rest covered 10 minutes.
• Turn onto a lightly floured surface.
• Roll each portion into a 14 X 10 rectangle.
• Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon).
• Roll up jellyroll style, starting with long side.
• Cut each roll into 12 slices; place cut side down in two greased 13 X 9 baking pans (At this point I just kind of flatten them a bit with my hand so the middles don't raise up).
• Cover and let rise until almost doubled, about 20 minutes (this is where I put them in the frig over night).
• Bake at 400 for 10-15 minutes or until golden brown.
• Cool for 20 minutes.
• *For frosting, in a mixing bowl, cream butter, powdered sugar and vanilla.
• Add enough milk to achieve desired consistency.
• *I prefer a cream cheese frosting on cinnamon rolls so I changed that as well, but this works out just great.

CINNAMON ROLLS

Steps:

• For the cinnamon rolls: In the bowl of a stand mixer fitted with a dough hook, mix the warm water with the yeast and 1 teaspoon sugar. Set aside for about 5 minutes, until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
• In a large bowl, stir together 1/2 cup sugar, the egg, oil and salt. Mix in the cold water and then the boiling water. Add this to the yeast mixture and stir until well blended. With the machine on low speed, slowly add in 4 cups of flour until incorporated.
• Knead in the mixer on low speed for about 5 minutes until smooth, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Put the dough into a clean large bowl. Cover with plastic wrap and refrigerate until doubled in size, about 3 hours.
• Meanwhile, combine the remaining 1/2 cup sugar with the cinnamon in a small bowl. Grease a 9-by-13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush.
• Punch down the dough and place it on a lightly floured surface. Using a rolling pin, roll it into a rectangle about 20 by 10 inches, with the long edge facing you. Using the pastry brush, spread 1/4 cup of the melted butter over the top of the dough. Sprinkle the cinnamon-sugar mixture evenly over the dough. Roll up the dough, starting with the long edge facing you, into a tight cylinder. Gently squeeze the cylinder to seal it. Use a sharp knife to cut the dough into 12 even rounds. Place the rounds, cut-side down, into the prepared baking dish. There will be some space in between the rounds. Brush the tops of the rolls with the remaining 1 tablespoon melted butter. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place for 1 1/2 to 2 hours.
• Preheat the oven to 350 degrees F. Bake the rolls until golden, 40 to 45 minutes.
• For the icing: Meanwhile, mix the confectioners' sugar with the milk in a small bowl. When the rolls come out of the oven, drizzle the icing over the hot rolls. Serve while warm.

CINNAMON ROLLS - CAKE MIX RECIPE - (4.5/5)

Steps:

• Cake Mix Cinnamon Rolls - A Great Mother's Day Breakfast Idea April 27, 2012 By Christi 74 Comments I love cinnamon rolls. I always have. Ever since I was a kid and my great grandmother would make great big batches of them. The smell of them baking is one of life's simple pleasures. There is just something so amazing about a good cinnamon roll. A few years ago, in an attempt to conquer my fear of working with yeast, I started making cinnamon rolls. My recipe of choice was The Pioneer Woman's Cinnamon Rolls. I've made hundreds of them. Heck, possibly hundreds of pans of them. They are GOOD. But I was kind of longing for a change - something that was a bit simpler to make (not that Ree's are hard, because they are not, I'm just looking for saving a step or two) and something that I could easily do in a smaller batch. I think I found just that... These are AMAZING. Three out of four people in our household voted these to be the best cinnamon rolls they've had. The fourth member of the household was too busy throwing a tantrum to try her cinnamon roll, so we won't really worry about her take on them. I mean who cries when instead they could have a cinnamon roll??? My two year old, that's who. Anyways... The secret ingredient in these.... Cake mix! Who knew? Well, clearly many people did, but I'm just now showing up to the cake mix party. These are very simple to make and require very few basic ingredients. And in place of the cup of oil and quart of whole milk that the other recipe I use calls for, this one calls for water. That lightens up the fat, calories and cost quite a bit. They are flavorful, chewy and delicious. I used the Frosting Creations Cinnamon Roll Frosting Flavor Mix to frost these. For years I was a pretty die hard cream cheese frosting fan, but after trying the amazing maple frosting that The Pioneer Woman uses, I started to branch out in my frosting flavors. Cinnamon roll frosting on cinnamon rolls is divine. This recipe makes two 9×13″ pans of rolls (so 24 cinnamon rolls) but you can easily half the recipe to make a single pan. What a great Mother's Day breakfast this would be! And it's easy enough that I'm fairly confident that my nine year old daughter and my husband could make them. :) Even if it means Mom makes them the night before, the kids, Dad, the dog - someone could warm one up in a microwave and there you have it - breakfast! Complete recipe and step by step directions can be found below, as well as a printable version of the recipe. FYI - I actually made a half batch of this recipe, so that is why you may see smaller amounts than the recipe calls for. Start by dissolving your yeast into your warm water. Then add the yeast and water mixture to your flour, cake mix and salt. Add in vanilla. Mix well. I did have to use my hands to work all of the ingredients together. Once combined, cover and let sit for an hour. After an hour punch down and let rise again. Now it's time to roll out your dough. Roll dough into a rectangular shape (mine is usually more of an oblong blob type shape, but it still works). Top with your softened butter. Brush butter over dough. Sprinkle on your brown sugar and cinnamon. Time to roll up that dough. I found this dough very easy to work with - no sticking or tearing. Cut into even size rolls. Place into a greased 9×13 pan. I cover my rolls and let them sit on the stovetop while my oven preheats. This gives them time to rise and a bit of warmth from the oven. Bake in a 350 degree oven for 15-25 minutes, or until golden brown. Golden brown in my oven was about 22 minutes in. I am a bit burn phobic, so I tend to bake on the lighter side of golden brown. Allow to cool a bit and then frost. I did a very thin layer of frosting when they were still quite warm. This melts into the rolls and helps keep them moist. Once cool I added a bit more frosting. And now you get to enjoy. Heavenly. I think this would make an awesome Mother's Day Breakfast. If you are a cinnamon roll fan, you must check out the Cinnamon Roll Bites From Other Blogs recipe collection - from cinnamon rolls to cinnamon roll pancakes to cinnamon roll cupcakes to cinnamon roll ice cream - it's a cinnamon roll party. Cake Mix Cinnamon Rolls With Frosting Creations Cinnamon Roll Frosting adapted from Cinnamon Rolls at Duncan Hines CLICK HERE FOR A PRINTABLE VERSION OF THIS RECIPE Ingredients Cinnamon Rolls 1 box of Duncan Hines white or yellow cake mix (this would be great with a spice mix as well) 2 packages of dry yeast 2 1/2 cups of warm water 1 tsp vanilla 1 tsp salt 5 cups flour Filling 2 cups brown sugar Cinnamon 1/2-1 cup butter, softened Frosting 1 can Duncan Hines Frosting Creations Frosting Starter 1 packet Duncan Hines Frosting Creations Cinnamon Roll Flavor Mix Directions 1. Mix yeast and warm water until dissolved. 2. Combine cake mix, salt and flour in a large bowl. 3. Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture. Mix well. This may require kneading with your hands a bit to completely combine ingredients. 4. Cover tightly. Let rise for one hour. Punch down and let rise again for another 30-60 minutes. 5. On a floured surface, roll dough into a rectangle shape, approx 1/4″ thick. 6. Once dough is rolled out, brush with softened butter. I found that one stick was adequate for this recipe, but you could use more (or less) if desired. 7. Sprinkle with brown sugar. Sprinkle with cinnamon - use as little or as much as you like. 8. Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece. 9. Slice dough into 24 equal sized pieces. 10. Place rolls in two greased 9×13 pans. Cover and let rise until doubled in size. I usually sit my rolls on my stovetop while my oven preheats to 350 degrees. This allows them time to rise and provides a bit of warmth from the oven warming. 11. Bake at 350 degrees for 15-25 minutes or until golden brown. My rolls took approx 22 minutes. This will depend on your stove and your preference for how brown you like your cinnamon rolls. 12. Remove from oven and let cool slightly. 13. Prepare your Frosting Creations Cinnamon Roll frosting. If you prefer your frosting to melt into your rolls, frost after rolls have cooled for 10-15 minutes. If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting. 14. Enjoy!

GRANDMA'S CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup warm water. Let stand for 5 minutes. Add the remaining sugar and water, butter, egg, salt and 1-1/2 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, combine topping ingredients; pour into a greased 13x9-in. baking pan; set aside. Combine filling ingredients; set aside. , Punch dough down and turn onto a lightly floured surface. Roll into a 15x8-in. rectangle; spread filling over dough. Roll up from the long side. Seal seam. Slice into 15 rolls; place with cut side down over topping. Cover and let rise until nearly doubled, about 30-45 minutes. , Bake at 375° for 25 minutes or until golden brown. Cool 3 minutes; invert pan onto a serving plate.

GRANDMOM'S CINNAMON ROLLS

Steps:

• Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
• While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
• Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
• Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
• Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
• Bake in the oven until golden brown, 20 to 25 minutes.
• Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
• Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.

GRANDMA BONNIE'S CINNAMON ROLLS

Steps:

• Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes.
• Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
• Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes.
• Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown in color, about 15 minutes.
• While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary.
• Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.

GRANDMA MOOG'S QUICK AND EASY CINNAMON ROLLS

Steps:

• Sift flour with salt, baking powder and sugar into a large mixing bowl, and make a well in the center of the dry ingredients. In another bowl, beat eggs until well mixed, pour into the center of the dry ingredients, along with milk, pure vanilla extract, and butter, which should be melted and cooled slightly, so it is warm, not hot. Mix by hand with a wooden spoon, or on the lowest speed with a mixer.
• Once the dough is holding together, turn out onto a floured board, knead for 1 minute. This dough is easy to work with-if it seems sticky, sprinkle a bit more flour onto it as you work. Turn the dough over once or twice as you are kneading, then roll the dough out into a rectangular shape about 1/4 inch thick. Shoot for about a 9" by 13" rectangle, just like a baking pan, but don't worry if it is a bit bigger or smaller.
• Combine the filling ingredients, mixing well in a small bowl, then spread onto the dough using a flexible spatula, the back of a spoon or a pastry brush, smoothing out from the middle to 1/2 inch from the edge. Roll the dough up into a jellyroll from the long side, and, using a sharp knife, cut the dough as evenly as possible into 18 pieces.
• Mix the topping together in a small bowl. Use spray oil to grease a muffin pan, then divide the topping between 18 muffin tins. After dividing up the topping, place one piece of dough, cut side down, in each muffin tin, on top of the walnut mix. Bake in a preheated 350° oven for 20-25 minutes, until golden brown.
• Remove the cinnamon rolls right away to cool, if some of the topping stays in the tin, just pull it out with a spoon and replace it on top of the muffin while it's still hot. Prepare the icing by whisking all the ingredients together while the rolls cool for at least 10 minutes,. Cinnamon Rolls look great served upside down or rightside up. Pick which you prefer, drizzle with icing and serve.

CAKE MIX CINNAMON ROLLS RECIPE

Steps:

• Mix yeast and warm water until dissolved. Combine cake mix, salt and flour in a large bowl.
• Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture. Mix well.
• This may require kneading with your hands a bit to completely combine ingredients. Cover tightly. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.On a floured surface, roll dough into a rectangle shape, approx 1/4? thick.
• Once dough is rolled out, brush with softened butter. Sprinkle with brown sugar.
• Sprinkle with cinnamon ? use as little or as much as you like.
• Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.
• Slice dough into 24 equal sized pieces.
• Place rolls in two greased 9×13 pans.
• Cover and let rise until doubled in size.
• I usually sit my rolls on my stove top while my oven preheats to 350 degrees.
• This allows them time to rise and provides a bit of warmth from the oven warming.
• Bake at 350 degrees for 15-25 minutes or until golden brown. This will depend on your stove and your preference for how brown you like your cinnamon rolls.
• Remove from oven and let cool slightly.
• If you prefer your frosting to melt into your rolls, frost after rolls have cooled for 10-15 minutes.
• If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting.

GRANDMOTHER'S KITCHEN -CAKE MIX CINNAMON ROLLS RECIPE - (4.4/5)

Steps:

• 1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. 2. In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. 3. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. 4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. 5. 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. 6. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 10 x 16-inch rectangle. 7. Spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. 8. Starting from one of the long sides, roll up the rectangle and cut into 1 inch wide rolls. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13-inch baking pan. 9. Pour the melted butter into a small bowl and mix the white sugar and pecans in another small bowl. 10. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, being sure to secure a few pecans onto the bottom each roll. 11. Then, place the rolls snugly into the prepared pan with the pecan side down. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes. 12. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until rolls are golden.