7/22/08

Homemade Cinnamon Rolls Using a White Cake Mix

About 7 years ago I was visiting my parents and since there isn't a whole lot to do at their house I'm known for raiding their books and magazines and reading everything I can get my hands on. During this visit my Mom had been doing some cleaning in their basement storage closet and pulled out a pile of old Country Woman magazines from the early 90's (I think they were... if I remember correctly). I devoured them! They were full of recipes and articles and photos and I was madly scribbling down recipes on scratch paper to take home.

I think she finally felt bad for me and my pile of scratch papers because she told me to just take a small pile of them with me. I did, and I found some family-friendly recipes that were by real people, for real families, with real ingredients that almost anyone has in their home. I love those kinds of recipes!

This recipe is one for cinnamon rolls, which I already make using a homemade bread recipe, but this one calls for a small package of a white cake mix. A 9 oz. size, which I think sounds like the Jiffy Cake size if I'm not mistaken. I don't usually keep those on hand, but I believe they are only about a dollar at the store, so I'm going to post this recipe for future reference.

I think the cake mix in this recipe is what will give it a 'store bought' or 'bakery bought' flavor - if you know the taste I'm talking about.





Cinnamon Rolls


4 - 5 cups all-purpose flour, divided
1 package (9 ounces) white cake mix
2 packages (1/4 ounce each) quick-rise yeast
1 t salt
2 c warm water (120° to 130°)
2 T butter
1/2 c sugar
3 t cinnamon


Combine 3 cups of the flour with the dry cake mix, yeast, salt and warm water; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface. Knead until smooth (about 7 minutes). Roll dough into a large rectangle, about 9X18". Spread the dough with butter and sprinkle with sugar and cinnamon.

Roll up jelly-roll style, starting with the long end. Slice the roll into 1-in. circles; place on greased baking sheets. Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 350° for 15-18 minutes. Frost with a simple powdered sugar icing if desired.
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