I serve these yummy frosted rolls warm from the oven as a Christmas morning treat at our house. Even if you are not accustomed to working with yeast dough, you’ll find this one is easy to handle.
—JULIE STERCHI JACKSON, MO
PREP: 30 MIN. + RISING • BAKE: 10 MIN. + COOLING • MAKES: 2 DOZEN
5to 6 cups all-purpose flour
1package yellow cake mix (regular size)
2packages (1/4 ounce each) quick-rise yeast
2 1/2 cups warm water (120° to 130°)
1/4cup butter, melted
1/2cup sugar
1teaspoon ground cinnamon
FROSTING
6tablespoons butter, softened
3cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
2to 3 tablespoons 2% milk
1. In a large bowl, combine 4 cups flour, cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough.
2. 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.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon.
4. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13x9-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.
5. Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes.
6. For frosting, in a large bowl, cream the butter, confectioners’ sugar and vanilla and enough milk to achieve desired consistency. Frost warm rolls.