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
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.
CINNAMON ROLLS
Provided by Katie Lee Biegel
Time 6h15m
Yield 12 rolls
Number Of Ingredients 13
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.
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.
GRANDMOTHER'S KITCHEN -CAKE MIX CINNAMON ROLLS RECIPE - (4.4/5)
Provided by á-41751
Number Of Ingredients 10
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.
GRANDMA BONNIE'S CINNAMON ROLLS
These are my grandma's cinnamon rolls. A favorite at Christmas or just a Saturday morning.
Provided by Priscilla
Time 1h40m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 532 calories, Carbohydrate 81.9 g, Cholesterol 41 mg, Fat 19.4 g, Fiber 3.8 g, Protein 8.7 g, SaturatedFat 7.4 g, Sodium 398.7 mg, Sugar 27.5 g
GRANDMA'S CINNAMON ROLLS
The secret to these rolls is the brown sugar sauce they're baked in. I serve them as dinner rolls as well as for special breakfast treat.
Provided by Taste of Home
Time 55m
Yield 15 rolls.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 321 calories, Fat 14g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 251mg sodium, Carbohydrate 46g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S CINNAMON ROLLS
These rolls stay very moist due to the sour cream. It is also a good way to use up that last cup of sour cream.
Provided by Cullinaryjudge
Categories Yeast Breads
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix sugar and water together.
- Sprinkle with yeast.
- Let stand 10-15 minutes or until dissolved.
- Add flour, salt, sour cream, vanilla, and 3 tablespoons sugar.
- Make into soft dough.
- Roll out on floured surface, to within 3/8 to 1/2 inch thick.
- Brush dough with melted butter.
- Sprinkle with cinnamon and sugar (that has been stirred together).
- Roll up, jelly roll fashion, cut into 12 slices.
- Place in greased 9x13 pan.
- Let rise until doubled.
- Bake 350 degrees until lightly browned.
- Ice while warm with 3 tablespoons evaporated milk, 1/4 tsp vanilla, 1 c icing sugar, that has been stirred together well.
Nutrition Facts : Calories 220.7, Fat 6.1, SaturatedFat 3.5, Cholesterol 15.1, Sodium 62.4, Carbohydrate 37.7, Fiber 1.4, Sugar 13.2, Protein 3.9
GRANDMA'S BEST CINNAMON ROLLS
This is from a clipping from a magazine dated 1997 I mix the dough in the bread machine on the dough cycle. And then shape, rise and bake in the oven. The rolls are tender and I like the oatmeal. I finished them off with some icing I had left over from a spanich bar cake that I made a few days before. This is a good recipe if you are home getting ready for overnight guests, the bread machine does a lot of the work, and your guests think you spent hours making these. (the prep time doesn't include the time in the bread machine)
Provided by ChrisF
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Directions To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer.
- Process on dough/manual cycle.
- To shape and fill: When cycle is complete, remove dough to floured surface.
- If necessary, knead in additional flour to make dough easy to handle.
- Roll dough to 18 x 8 inches; brush with melted butter.
- Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges.
- Roll up tightly from long side, pinching seam to seal; cut into 9 equal pieces.
- Place, cut sides up, in greased 8 x 8-inch pan.
- Cover; let rise in warm place 45 to 60 minutes or until doubled.
- Bake at 350°F for 25 to 30 minutes or until done.
- Remove from pan; cool on wire rack.
- In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth.
- Drizzle or spread on rolls.
Nutrition Facts : Calories 334.4, Fat 11.6, SaturatedFat 6.9, Cholesterol 51.6, Sodium 219.3, Carbohydrate 53.4, Fiber 1.5, Sugar 25.7, Protein 5.1
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