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
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
CINNAMON ROLLS - CAKE MIX RECIPE - (4.5/5)
Provided by Niecer
Number Of Ingredients 13
Steps:
- Cake Mix Cinnamon Rolls - A Great Mother's Day Breakfast Idea April 27, 2012 By Christi 74 Comments I love cinnamon rolls. I always have. Ever since I was a kid and my great grandmother would make great big batches of them. The smell of them baking is one of life's simple pleasures. There is just something so amazing about a good cinnamon roll. A few years ago, in an attempt to conquer my fear of working with yeast, I started making cinnamon rolls. My recipe of choice was The Pioneer Woman's Cinnamon Rolls. I've made hundreds of them. Heck, possibly hundreds of pans of them. They are GOOD. But I was kind of longing for a change - something that was a bit simpler to make (not that Ree's are hard, because they are not, I'm just looking for saving a step or two) and something that I could easily do in a smaller batch. I think I found just that... These are AMAZING. Three out of four people in our household voted these to be the best cinnamon rolls they've had. The fourth member of the household was too busy throwing a tantrum to try her cinnamon roll, so we won't really worry about her take on them. I mean who cries when instead they could have a cinnamon roll??? My two year old, that's who. Anyways... The secret ingredient in these.... Cake mix! Who knew? Well, clearly many people did, but I'm just now showing up to the cake mix party. These are very simple to make and require very few basic ingredients. And in place of the cup of oil and quart of whole milk that the other recipe I use calls for, this one calls for water. That lightens up the fat, calories and cost quite a bit. They are flavorful, chewy and delicious. I used the Frosting Creations Cinnamon Roll Frosting Flavor Mix to frost these. For years I was a pretty die hard cream cheese frosting fan, but after trying the amazing maple frosting that The Pioneer Woman uses, I started to branch out in my frosting flavors. Cinnamon roll frosting on cinnamon rolls is divine. This recipe makes two 9×13″ pans of rolls (so 24 cinnamon rolls) but you can easily half the recipe to make a single pan. What a great Mother's Day breakfast this would be! And it's easy enough that I'm fairly confident that my nine year old daughter and my husband could make them. :) Even if it means Mom makes them the night before, the kids, Dad, the dog - someone could warm one up in a microwave and there you have it - breakfast! Complete recipe and step by step directions can be found below, as well as a printable version of the recipe. FYI - I actually made a half batch of this recipe, so that is why you may see smaller amounts than the recipe calls for. Start by dissolving your yeast into your warm water. Then add the yeast and water mixture to your flour, cake mix and salt. Add in vanilla. Mix well. I did have to use my hands to work all of the ingredients together. Once combined, cover and let sit for an hour. After an hour punch down and let rise again. Now it's time to roll out your dough. Roll dough into a rectangular shape (mine is usually more of an oblong blob type shape, but it still works). Top with your softened butter. Brush butter over dough. Sprinkle on your brown sugar and cinnamon. Time to roll up that dough. I found this dough very easy to work with - no sticking or tearing. Cut into even size rolls. Place into a greased 9×13 pan. I cover my rolls and let them sit on the stovetop while my oven preheats. This gives them time to rise and a bit of warmth from the oven. Bake in a 350 degree oven for 15-25 minutes, or until golden brown. Golden brown in my oven was about 22 minutes in. I am a bit burn phobic, so I tend to bake on the lighter side of golden brown. Allow to cool a bit and then frost. I did a very thin layer of frosting when they were still quite warm. This melts into the rolls and helps keep them moist. Once cool I added a bit more frosting. And now you get to enjoy. Heavenly. I think this would make an awesome Mother's Day Breakfast. If you are a cinnamon roll fan, you must check out the Cinnamon Roll Bites From Other Blogs recipe collection - from cinnamon rolls to cinnamon roll pancakes to cinnamon roll cupcakes to cinnamon roll ice cream - it's a cinnamon roll party. Cake Mix Cinnamon Rolls With Frosting Creations Cinnamon Roll Frosting adapted from Cinnamon Rolls at Duncan Hines CLICK HERE FOR A PRINTABLE VERSION OF THIS RECIPE Ingredients Cinnamon Rolls 1 box of Duncan Hines white or yellow cake mix (this would be great with a spice mix as well) 2 packages of dry yeast 2 1/2 cups of warm water 1 tsp vanilla 1 tsp salt 5 cups flour Filling 2 cups brown sugar Cinnamon 1/2-1 cup butter, softened Frosting 1 can Duncan Hines Frosting Creations Frosting Starter 1 packet Duncan Hines Frosting Creations Cinnamon Roll Flavor Mix Directions 1. Mix yeast and warm water until dissolved. 2. Combine cake mix, salt and flour in a large bowl. 3. Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture. Mix well. This may require kneading with your hands a bit to completely combine ingredients. 4. Cover tightly. Let rise for one hour. Punch down and let rise again for another 30-60 minutes. 5. On a floured surface, roll dough into a rectangle shape, approx 1/4″ thick. 6. Once dough is rolled out, brush with softened butter. I found that one stick was adequate for this recipe, but you could use more (or less) if desired. 7. Sprinkle with brown sugar. Sprinkle with cinnamon - use as little or as much as you like. 8. Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece. 9. Slice dough into 24 equal sized pieces. 10. Place rolls in two greased 9×13 pans. Cover and let rise until doubled in size. I usually sit my rolls on my stovetop while my oven preheats to 350 degrees. This allows them time to rise and provides a bit of warmth from the oven warming. 11. Bake at 350 degrees for 15-25 minutes or until golden brown. My rolls took approx 22 minutes. This will depend on your stove and your preference for how brown you like your cinnamon rolls. 12. Remove from oven and let cool slightly. 13. Prepare your Frosting Creations Cinnamon Roll frosting. If you prefer your frosting to melt into your rolls, frost after rolls have cooled for 10-15 minutes. If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting. 14. Enjoy!
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.
CAKE MIX CINNAMON ROLLS
My family loves these and the cake mix gives them a yummy flavor. Feel free to experiment with different flavors - that's part of the fun! Also, if you have a bread machine it can be used to make the dough.
Provided by Julie Branham
Categories Sweet Breads
Time 50m
Number Of Ingredients 11
Steps:
- 1. 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. 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. 3.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. 4.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. Feel free to add any sort of nuts you like at this point or even raisins, chopped apples, etc. Starting from one of the long sides, roll up the rectangle and cut into 1 inch wide rolls. Place rolls in a 9X13 baking pan that has been sprayed with non stick spray. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake in oven at 375 about 20 minutes or until rolls are a light golden color.
- 2. While rolls are baking mix together 1/2 cup softened butter, 8 ounces of cream cheese, vanilla and 2 cups of powdered sugar until smooth and well blended. Spread over rolls while they are still warm from the oven but not HOT.
GRANDMOM'S CINNAMON ROLLS
Kids and adults crave grandma's cinnamon rolls!
Provided by Tana
Time 2h5m
Yield 16
Number Of Ingredients 13
Steps:
- Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
- While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
- Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
- Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
- Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
- Bake in the oven until golden brown, 20 to 25 minutes.
- Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
- Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 54.1 g, Cholesterol 28.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 198 mg, Sugar 31.8 g
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