Sunday, December 06, 2009

Easy Peasy Cinnamon Rolls

So, for my very first post on here, I decided to start you ladies out with a wonderful (INSANELY easy) homemade cinnamon rolls recipe. :) Hope you enjoy these as much as we do! *Some notes about this that are totally optional-purely what I prefer-with the frosting, don't double it (that's waaay too much), but just what the recipe calls for never seems like enough, so 1 1/2 it. Also, wait to frost the rolls until they have cooled almost all the way. Otherwise, you end up with more frosting melted on the pan than the rolls. And one last thing-when it says roll dough into a rectangle, an oval is good enough if you can't get those edges quite right. :) Let me know if you have any questions.
Homemade Cinnamon Rolls
2 (.25 oz) pkgs active dry yeast
2 1/2 C warm water
1 (9 oz) pkg yellow cake mix
1 tsp salt
1 tsp vanilla extract
5 C all-purpose flour
The inside goodness:
1/2 C butter or margarine-melted
3/4 C white sugar
2 tsp ground cinnamon
3 C confectioner's sugar
1/2 C butter or margarine-softened
1 1/2 tsp. vanilla extract
1 1/2 Tbsp milk
Directions: In a large bowl, dissolve the yeast in the warm water. Let it stand until creamy (about 10 minutes). Then combine the yeast mixture with the cake mix, salt, and vanilla; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for one hour. Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar (combine in a bowl beforehand to make things real easy). Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased baking pans. Cover and let rise until doubled (about 45 minutes). Preheat oven to 350 degrees. Bake rolls for 15-20 minutes. While rolls are cooling, prepare the frosting. In a medium bowl, stir together everything for the frosting. After the rolls have cooled a bit, spread with the frosting. Enjoy!!


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