Extra-Large Cake Mix and Candy Bar Rolls

Blogger Deborah Harroun of Taste and Tell turns leftover candy into a decadent treat.

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Prep Time 40 min
Total Time 2 hr 30 min
Servings 16

Ingredients

Rolls

2 1/2: cups warm water (105°F to 115°F)

4 1/2: teaspoons regular active dry yeast (or 2 packages)

1/2: teaspoon sugar

1: box Betty Crocker® SuperMoist® golden vanilla cake mix

5: to 6 cups Gold Medal® all-purpose flour

Filling

1/4: cup butter, softened

2 1/2: cups chopped candy bars

Glaze

1: container Betty Crocker® Rich & Creamy cream cheese frosting

1: tablespoon real maple syrup

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Directions

1 In large bowl, mix 1 cup of the warm water, the yeast and sugar. Let stand until yeast has bloomed, about 10 minutes. Add remaining 1 1/2 cups warm water, the dry cake mix and 3 cups of the flour. Beat with electric mixer on low speed until combined. Continue adding flour, 1/2 cup at a time, until mixture pulls away from side of bowl. (You may not need all of the flour.) Switch to dough hook, and knead 8 to 10 minutes or until smooth and elastic.
2 Grease medium bowl, and transfer dough to bowl, turning over once to grease dough. Cover; place in warm place to rise until doubled in size, about 1 hour.
3 Sprinkle flour lightly on work surface. Gently push fist into dough to deflate, and turn it out onto the surface. Roll dough into 16x12-inch rectangle. Spread softened butter on dough. Evenly sprinkle candy bar pieces over dough. Starting on long side, roll up dough. Using serrated knife, cut roll into 16 slices.
4 Grease 2 (13x9-inch) baking dishes, plus 1 (8-inch square) baking dish generously with butter. Place 6 of the slices in each of the 13x9-inch baking dishes, and 4 slices in the 8-inch baking dish. Cover with plastic wrap, and allow to rise until doubled in size, about 30 minutes.
5 Heat oven to 375°F. Remove plastic wrap; bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
6 In small bowl, mix glaze ingredients. Spread over rolls. Serve warm.