Cake Mix Cinnamon Rolls

These Cake Mix Cinnamon Rolls come from my collection of “furlough rolls”. My husband is a federal employee and he was furloughed during the fall of 2014. To help make ends meet during that time I made and sold cinnamon rolls when I got off work. I came up with several variations of cinnamon rolls in that time and I dubbed them all furlough rolls. When that time passed and my husband was no longer furloughed I swore I would never knead dough again. Once the blisters healed from closing hundreds of pans and the freezer no longer was stocked with pans of rolls that didn’t sell I missed them. These are seriously worth kneading dough again. Back in 2014 I adjusted this recipe many times and could make these without even thinking but not today. I actually had to pull out my handwritten notes.

Cake Mix Cinnamon Rolls

Prep Time: 2 hours 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours 55 minutes

Servings: 24

Ingredients

Dough

1 box yellow cake mix
4 cups all purpose flour
1/4 cup sugar
2 cups warm water (no warmer than 110 degrees)
2 packets of yeast
extra flour for kneading
8 Tablespoons room temperature butter -divided
cooking spray

Cinnamon Sugar Filling Mixture

3/4 cup granulated sugar
3/4 cup brown sugar
2 heaping tablespoons of Siagon Cinnamon

Cream Cheese Cinnamon Roll Frosting

4oz Room Temperature Cream Cheese
4 Tablespoons Butter
1 teaspoon vanilla
1 Tablespoon milk
3 1/2-4 cups Powdered Sugar

Instructions

Dough

Start by proofing the yeast by adding warm water and the 2 packets of yeast to a small bowl. The water needs to be at least 95 degrees but no hotter than 110 degrees. It takes about 5 minutes to proof.
While the yeast is proofing Mix together 3 1/2 cups of flour , cake mix, and sugar in a large bowl. Make a well in the center to pour the liquid.
Once the yeast is completely dissolved give it a little stir and pour into the well of the dry ingredients.
I do this the old fashioned way and use a wooden spoon . Slowly stir until all of the ingredients are incorporated. At this point you can add remaining flour until the dough isn't too sticky to knead
Turn the dough out onto a floured surface and knead and add flour as needed if the dough gets too sticky
After about 5 minutes of kneading the dough should smooth and elastic like
Form the dough into a ball and Place in an oiled bowl, cover with a towel.
Place in a warm, non drafty area to allow to rise. The dough should double in size after about an hour
Mix the ingredients to the cinnamon sugar filling and set aside
Punch dough down and turn out onto a floured surface.
Cut dough in half , set one half aside and keep one on the floured surface
Roll the dough evenly to rectangle , it should be about 14x10
Spread 4 tablespoons of room temperature butter out on to the dough, leaving about a 1/2 inch all the way around free of butter
Sprinkle 3/4 cup of the cinnamon sugar mixture onto the butter
Start rolling the dough up like a jelly roll starting with the long side.
Now to cut the rolls. Using a very sharp knife coated with flour cut off the ends and discard.
Carefully cut rolls 1/2-3/4 inch wide and place them in an oiled pan. Depending on how you cut them you should get 12 per roll which is perfect for a 9x13 pan. Just make sure you leave enough room for them the rise. (so a total of 24 give or take)
Cover and let rise again , they should double in size . It should take about 30 minutes and preheat oven to 350 degrees
Repeat this process with the other dough or get them ready to parpaking and freezing
Place rolls in a preheated oven and bake for 20-25 minutes, or until slightly golden brown
While rolls are baking mix all the ingredients for frosting
Let the rolls cool for about 10 minutes and spread frosting on top of rolls