Mamma’s Best Cinnamon Rolls

Who knew great bakery cinnamon rolls could start with a cake mix?!

2 T. or 2 pkgs. yeast
2 ½ C. warm water
1 box yellow cake mix
5-6 C. flour
1 tsp. salt
1/4 C. butter, melted

1/2 C. brown sugar

1 T. cinnamon


Dissolve yeast in the water for about 3 minutes. In a large mixing bowl, add yeast mixture to the cake mix, and one cup of the flour. Mix until bubbles appear, then slowly add the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, then place in a greased bowl, greasing the top of the dough. Cover the bowl and let dough rise until double (about an hour with regular yeast; 30 minutes with quick-rise).

Punch down, divide in two, then roll into 12×9” rectangles. Spread with melted margarine, then sprinkle all over with sugar and cinnamon. Roll the short sides like a jelly roll, pinch edges to seal, and cut each roll into 12 rounds. Place rolls in two sprayed 9×13” pans and let rise until double. Bake at 350º for 20-25 minutes.

Frosting: 2 C. powdered sugar, 1 tsp. vanilla, 3T. melted margarine, 3T. milk or orange juice–enough to make it drizzly. Spread on the rolls while they’re hot.

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