Betty Crocker Cake Mix Cinnamon Rolls

Betty Crocker Cake Mix Cinnamon Rolls



Source: Betty Crocker website



Prep Time: 2 hr 0 min

Total Time: 2 hr 30 min

Servings: 12 Cinnamon Rolls



Ingredients



Cinnamon Rolls dough:

1 box (15.25 oz) Betty Crocker Super Moist Yellow Cake Mix

2 1/2 to 3 cups Gold Medal all-purpose flour

1 packet 1/4 oz - 7 grams (2 1/4 teaspoons) regular active dry yeast

1 1/4 cups water



Filling:

1/4 cup butter, melted and cooled

1/2 cup packed brown sugar

1 teaspoon ground cinnamon



Frosting:

1 container (16 oz) Betty Crocker Rich and Creamy Cream Cheese Frosting



Directions



Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.



In large bowl, mix cake mix, 1 cup of the flour and the yeast. Add water; stir with wooden spoon until dough forms. Add the remaining flour 1/4 cup at a time, stirring after each addition, until soft dough forms. You may not need all of the flour.



Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.



Gently punch down dough, and then reshape it into a ball. Let rest for a few minutes.



Meanwhile, have melted butter ready, and in small bowl, mix brown sugar and cinnamon.



On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon sugar. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.



Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.



Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; spread with frosting. Serve warm or at room temperature.