These rolls taste even better than traditionally made cinnamon rolls. You'll love them!
- 1 box Duncan Hines White or Yellow Cake mix
- 2 pkg. dry yeast
- 2 1/2 cups warm water
- 1 tsp. vanilla
- 1 tsp. salt
- 5 cups flour
Cinnamon sugar mixture:
- 2 cups brown sugar
- 1 cup butter
- 2 tbsp. light corn syrup
- Almonds, pecans, or walnuts
- Mix yeast and water until dissolved.
- Add cake mix, vanilla, salt and flour. Mix well.
- Cover tightly. Let rise for 1 hour. Punch down and then let rise again.
- On lightly floured surface, roll dough into rectangle about 1/4 inch thick.
- Sprinkle with cinnamon-sugar mixture. If desired, top with raisins, nut meats, or both.
- Roll up as for a jelly roll. Slice into 24 equal pieces.
- Arrange in two greased 9x13-inch pans. Cover and let rise in warm place until doubled in bulk.
- Bake at 350 degrees for 15-20 minutes, or until golden-brown.
- For icing: Cook brown sugar, butter, and corn syrup in saucepan over medium heat until sugar dissolves.
- Makes enough for two 9x13-inch pan. Sprinkle with nuts and cinnamon.
- Freezes well.
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Rating:
knitmama (2 discussions) on Apr 14, 2010 at 03:38 AM
Love this recipe. Have been using it for years. The texture is more like a commercial cinnamon roll. It is not as "bready" as most homemade cinnamon rolls. You can also take the cut rolls, roll them thin between waxed paper and dip them into melted butter, then dredge the top side in a mixture of sugar, cinnamon and chopped pecans, pressing the topping into the roll. Place on parchment lined baking sheets and bake until nicely browned, but not burnt. You end up with a homemade version of Pecan Crispies that are ever so good.
Rating:
lunchlady (1 discussion) on Oct 17, 2009 at 04:34 PM
These are great!! Very easy to make. The only thing I found was the recipe is not complete, I couldn't find how much cinnamon to use or if you're suppose to use white sugar or brown sugar and cinnamon on the inside of the rolls.
