Cake-Mix Cinnamon Rolls

I admit I’ve been a little skeptical of the cake mix craze that’s been sweeping the internet. Do we really need to put it in everything? But that was before I tried these cake-mix cinnamon rolls. Oh my goodness, these are among the best I’ve had, and definitely the easiest recipe I’ve ever tried. And while homemade, from-scratch recipes definitely have a place in my heart, there are many times when quick and easy reigns supreme.

Using Betty’s yellow cake mix cuts down on the total ingredients required, and gives you a head start with these cinnamon rolls. In addition to the mix, all you’ll need is flour, yeast and water for the dough. For the filling, you’ll need butter, brown sugar and cinnamon. And don’t forget Betty Crocker Rich & Creamy cream cheese frosting. (For the exact list of ingredients, see the recipe below!)

Begin by mixing the warm water and yeast in a small bowl. Set it aside for five minutes. In a large bowl, mix the cake mix and two cups of flour. Then add the water-yeast mixture and stir with a wooden spoon until dough forms. Add the remaining flour ¼ cup at a time, stirring between additions until it forms a ball. You may not need all three cups of flour.

Cover the dough with plastic wrap and let it rise in a warm place until it’s doubled in size. This usually takes about an hour. Gently punch down the dough and then gather it back until into a ball.

On a lightly floured surface, roll the dough out into a large rectangle about ¼-inch thick. Cover with melted butter and sprinkle with the sugar and cinnamon.

Starting with one of the long sides, tightly roll up the dough into a long log. With a sharp knife, cut the dough into 12 rolls.

Place the rolls in a greased pan, cover with plastic wrap, and let rise again while the oven preheats.

Bake until the rolls are golden, about 8-10 minutes. While still warm, smother with Betty Crocker Rich & Creamy cream cheese frosting.

So easy and so good!