Cinnamon Rolls
- 5 to 6 c. all purpose flour
- 1 (18.25 oz.) yellow cake mix
- 2 (1/4 oz. each) pkg. quick-rise yeast
- 2-1/2 c. warm water
- 1/4 c. melted butter
- 1/2 c. sugar
- 1 tsp. cinnamon
- In mixing bowl, combine 4 cups 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. 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 inch rectangle, brush with butter and 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 x 2 inch baking pans. Cover and let rise until almost doubled, about 20 minutes. Bake at 400u0b0 for 10 to 15 minutes or until golden brown. Cool for 20 minutes.
flour, yellow cake, quickrise yeast, water, butter, sugar, cinnamon
Taken from www.cookbooks.com/Recipe-Details.aspx?id=41874 (may not work)