Cake Mix Cinnamon Rolls

2 pkgs. or 2 Tbsp. active dry yeast
2 1/2 c. warm water
1 box yellow cake mix
4 1/2 c. thesco flour
margarine, melted, about 6 Tbsp; have enough to give your dough a good brushing
sugar and cinnamon; about 1 1/2 c. brown sugar to 1 Tbsp. cinnamon; have enough brown sugar/cinnamon mixture to give your dough a good sprinkle.

Brown Sugar Icing:
1/2 c. butter
1 c. brown sugar
1/4 t. salt
1/4 c. milk
powdered sugar, add till you have the right consistency for your icing
Mix together.

Dissolve yeast in warm water. Mix flour and cake together, then add to yeast mixture. Let rise once. Roll out and brush with melted margarine and sprinkle with sugar and cinnamon mixture. Roll up and slice. Put in pans. Let rise again. Bake at 350° for 30 minutes. Do not overbake. Frost with icing. This is a very soft and good cinnamon roll. Yield. About 1 jelly roll pan.

Print