CAKE MIX CINNAMON ROLLS
My grandmother gave me this recipe and I was intrigued by the fact that a box of cake mix was part of the ingredients of this recipe. They turned out fabulous! This was so easy to make and the dough turned out tender with a deep rich taste (I was shocked because there are no eggs or oil in this recipe). I wanted to have these for breakfast, so I prepared them the night before and let them sit in the refrigerator over night on the last rise. In the morning I set the pans out for about an hour so they could come to room temperature and then baked them according to directions and they turned out perfectly.
Provided by lisar
Categories Breads
Time 2h15m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 11
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.
CAKE MIX CINNAMON ROLLS
This recipe is absolutely delicious. I make them the night before, take them out in the morning and let them rise. I have also made sticky buns with this recipe using a coconut/pecan frosting for the bottom of my pan.
Provided by ARVILLALAR
Categories Bread Yeast Bread Recipes
Time 2h
Yield 16
Number Of Ingredients 10
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 inch rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. 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 9x13 inch baking pan.
- Pour the melted butter into a small bowl. Mix the white sugar and pecans 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 in the preheated oven for 20 minutes, or until rolls are golden.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 63.6 g, Cholesterol 22.9 mg, Fat 13.7 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 6.2 g, Sodium 277.8 mg, Sugar 28.4 g
QUICK-RISE CAKE MIX CINNAMON ROLLS
Easy to make Cinnamon rolls that will melt in your mouth. You can add raisins or nuts to this basic recipe.
Provided by TishT
Categories Yeast Breads
Time 1h
Yield 16 rolls
Number Of Ingredients 11
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.
CAKE MIX CINNAMON ROLLS
Use a cake mix shortcut to whip up the easiest cinnamon rolls you'll ever make!
Provided by Annalise Sandberg
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
- In small bowl, mix warm water and yeast; let stand 5 minutes.
- In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
- Gently punch down dough, and then reshape into ball. Let rest a few minutes. Meanwhile, melt butter in small bowl, and set aside to cool. In another small bowl, mix brown sugar and cinnamon.
- On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon-sugar. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
- Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
- Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; spread with frosting. Serve warm or at room temperature.
Nutrition Facts : Calories 450, Carbohydrate 83 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 45 g, TransFat 0 g
CINNAMON ROLLS USING CAKE MIX!
Quick and easy...cake mix, yeast, a bit of oil and eggs and you are good to go. Found this recipe in the local snow sled club recipe book.
Provided by Aroostook
Categories Yeast Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve yeast in water for 3 minutes.
- Add cake mix, 1 cup flour, eggs, oil and salt.
- Beat until bubbles appear.
- Slowly add 5 1/4 Cups flour to make a soft dough.
- Knead for 5 minutes.
- Let rise until doubled.
- Roll 1/4 inch thick.
- Spread with butter.
- Sprinkle with brown sugar and cinnamon.
- Roll up jelly roll style.
- Cut into 1 1/2 inch slices.
- Place in greased 9 x 13 pan.
- Allow to raise until doubled.
- Bake at 350°F for 25 minutes.
Nutrition Facts : Calories 672.5, Fat 24.4, SaturatedFat 4.1, Cholesterol 53.8, Sodium 641.3, Carbohydrate 102.6, Fiber 2.7, Sugar 36.8, Protein 10.8
GIANT CINNAMON ROLL CAKE
All the flavors of a cinnamon roll are in this gorgeous cake. Cut into it to reveal showstopping vertical layers.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Line 13-by-18-by-1-inch rimmed baking sheet with parchment so that 2-inches overhang the long sides. Generously grease the parchment and unlined parts of the baking sheet with butter. Use a fine sieve to generously dust a large, clean kitchen towel confectioners' sugar until it is completely covered (about 1/2 cup). Set aside.
- Beat the eggs in large bowl with an electric mixer on high speed until very thick and pale yellow, about 5 minutes. Gradually beat in the granulated sugar and continue to beat until thick and the sugar has almost dissolved, 3 minutes. Beat in 2/3 cup water and the vanilla. Gradually add flour, beating just until the batter is smooth and no lumps remain. Pour into the prepared baking sheet and spread to the corners. Bake until the top is golden and a toothpick inserted in the center comes out clean, 15 to 18 minutes. Immediately loosen the cake from sides of baking sheet using a paring knife and invert the cake onto prepared towel. Carefully peel off the parchment. Using a sharp Chef's or serrated knife, cut the hot cake crosswise into four 4-inch-wide strips. Flip each over so that the top of the cake is facing up. Push the strips together so that the cut sides are touching each other and the cake looks whole and uncut. Position the cake so that the long end is facing you. Using the towel to help you, carefully roll cake and towel, forming a tight log. Let log cool on rack for 3 minutes. This will allow the cake to roll without cracking or breaking. Carefully unroll the cake, and let sit on rack until completely cooled. The ends will be curled up and there might be surface cracks on the top of the cake and that's OK.
- For the frosting: Beat together the butter and cream cheese in large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes. Reserve 1/4 cup brown sugar and set aside. While beating on high, gradually add the remaining brown sugar (making sure to break up any clumps before you put it in the mixer), vanilla, cornstarch, 2 tablespoons cinnamon and salt until sugar is almost dissolved and no lumps remain, 3 to 5 minutes. If the frosting looks loose, chill for 30 minutes and continue to beat until thick and smooth. Frost the cake with half of the frosting, filling in any cracks and smoothing out the surface.
- Remove cake strips from towel and arrange on a clean work surface so that the strips are touching (short-end to short-end) to form a long cake strip running the length of your counter. Starting at one end, carefully roll-up 1 of the short ends tight enough so the cake sticks to the frosting but not so tight that the frosting gets squeezed out. Continue rolling-up each successive strip to form a fat roll. Carefully transfer to a cake plate or stand. Press on the sides of the cake to form an even and circular shape. Frost the sides of the cake with 1 cup of the remaining frosting. Refrigerate until chilled, about 30 minutes. Frost the sides of the cake again with the remaining frosting making sure it's about as thick as the inside layer of frosting.
- Mix together the reserved 1/4 cup brown sugar and 1 tablespoon cinnamon in small bowl. Pass through a course sieve to break up any lumps. Lightly sprinkle on top of the cake, making the frosting look like the cinnamon part of the cinnamon roll. Chill, uncovered for at least 1 hour and up to overnight.
- When ready to serve, stir powdered sugar and cream together in a small bowl until smooth and creamy. The mixture should be thick but pourable, add another tablespoon of cream if mixture is too thick. Drizzle over chilled cake so that some of the cream mixture drips down the sides (but don't cover up too much of the top of the cake or you won't see the cinnamon swirl!)
RED VELVET CAKE MIX CINNAMON ROLLS
Using cake mix to make yeasted cinnamon rolls cuts down on kneading and proofing time, so they are on your table in less time and with less hassle. The red velvet mix makes them as visually striking as they are delicious.
Provided by Food Network Kitchen
Time 3h15m
Yield 12 rolls
Number Of Ingredients 12
Steps:
- Whisk the water and yeast in a large bowl and let sit for 5 minutes to dissolve; the mixture will bubble slightly. Add the cake mix and flour and stir vigorously for 1 minute until the dough comes together and no dry flour remains; don't be tempted to overwork or knead the dough or it will get very sticky and hard to work with. Cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled in volume, 1 hour to 1 hour 20 minutes.
- Meanwhile, whisk together the brown sugar, cinnamon and 1/4 teaspoon salt in a medium bowl until no lumps of sugar remain. Work in 12 tablespoons of the butter and stir until completely combined. Set aside until ready to assemble.
- Beat the cream cheese, confectioners' sugar, cream, vanilla, the remaining 4 tablespoons butter and 1/4 teaspoon salt in a medium bowl until light and creamy, about 2 minutes. Set aside until ready to serve.
- Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Transfer to a clean work surface lightly dusted with flour. Roll into a 12-by-16-inch rectangle, pushing the edges towards the center to make the sides straight. Spread the butter-brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting on one of the shorter sides, tightly roll into a log, pressing the sides occasionally to keep them flush.
- Grease a 13-by-9-inch baking pan with butter. Cut the dough log crosswise into 12 equal pieces and arrange them cut-side up in the pan, gently shaping the rolls to make them fit in the pan. Let rise, covered, in a warm, draft-free area until almost completely covering the pan, about 30 minutes.
- Arrange an oven rack in the center of the oven and preheat to 350 degrees F.
- Bake until the rolls are puffed and brick red and the filling is bubbling, 20 to 25 minutes. Let cool until set, about 30 minutes.
- Spread the frosting over the warm rolls and serve.
QUICK CINNAMON ROLL CAKE
Uses a cake mix to recreate the gooey goodness of cinnamon rolls without all the extra work. In my opinion, anything that combines cinnamon rolls with cake is a definite winner!
Provided by lilsweetie
Categories Breads
Time 50m
Yield 18 , 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F Grease a 9 x 13 inch baking pan.
- Mix together cake mix, eggs, oil and sour cream. Pour into prepared baking pan.
- In a separate bowl combine brown sugar and cinnamon. Sprinkle evenly over cake batter then swirl into batter with a knife. The more you swirl, the more combined it will be so don't over-swirl otherwise the cinnamon/sugar will not be swirly.
- Bake for 40 minutes.
- For icing (optional) combine milk with icing sugar and mix thoroughly. Pour over slightly cooled (10-15 minutes on cooling rack) cake.
Nutrition Facts : Calories 346.8, Fat 16.1, SaturatedFat 3.6, Cholesterol 49, Sodium 220.6, Carbohydrate 48.7, Fiber 0.6, Sugar 37.9, Protein 3.1
CINNABON® CINNAMON ROLL CAKE
My mom always gets a ton of compliments and recipe requests when she brings this cake to a gathering.
Provided by CJ
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
- Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
- Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
- Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 83.1 g, Cholesterol 84.8 mg, Fat 21.1 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 12.9 g, Sodium 380.1 mg, Sugar 56.9 g
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