Good Morning and Happy Sunday! I was perusing the ole family cookbooks again and found a recipe that came from a great aunt of mine. It’s one that was utilized by my family when we wanted to indulge in cinnamon rolls because it doesn’t take a whole host of ingredients and is pretty easy to make. Though the recipe I had didn’t have a set time to bake the rolls, I got you covered. Let’s roll.
cake box cinnamon rolls
for the filling for the frosting
Ingredientsfor the dough
1 box yellow cake mix
2 pkgs active dry yeast
2 1/2 cups water
4 1/2 cups flour
1/4 cup butter, room temperature
4 oz cream cheese, room remperature
2 cups powdered sugar
for the filling
for the frosting
Roll out the dough on a floured surface to get as rectangular of a shape as you can, until you get it to be 1/4″ thick. Spread an even layer of butter over the dough. Sprinkle and spread the brown sugar over the butter and dash on the cinnamon over top. I didn’t measure these parts, but I would start out with a cup of brown sugar and a tablespoon of cinnamon. Cut the dough into even wheels and place into two 8″ round cake pans.
Let the dough rise again until it doubles. Bake at 375 for 20-23 minute.
For the frosting, whip the cream cheese and butter until you get a smooth and fluffy texture. Slowly add in the powdered sugar until you reach a thicker, smoother consistency.
Once the rolls are done, let them cool a little bit before moving them to a plate. If they’re ready to plate, they’re ready to frost. You can also wait until they’re cooled completely. enjoy with a warm beverage.