Cake Mix Cinnamon Rolls

 This month's Have the Cake challenge was to make cinnamon rolls.  We frequently eat these at our house so my challenge was to find a different recipe.  I came across this recipe on a site called Yummly.com.  I made a few changes such as using brown sugar instead of granulated sugar and drizzling with Karo syrup.  I thought I had a box of French Vanilla Cake mix and that would have taken this recipe through the roof!  The boys all gave it a thumbs up so I guess its a keeper!

Cake Mix Cinnamon Rolls

Adapted from  http://www.yummly.com/recipe/Cinnamon-Rolls-Allrecipes

5 cups all-purpose flour

18 1/4 ozs cake mix (yellow)
1/2 oz yeast
2 1/2 cups warm water (120 to 130 degrees f/50 degrees c)
1/4 cup melted butter
1/2 cup brown sugar
2 tsp ground cinnamon 

3 tablespoons Karo Syrup (optional)

 In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half. 

Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon... I also like to drizzle 3 tablespoons of Karo Syrup over it.

 Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. 

Cover and let rise until almost doubled, about 20 minutes.

Bake at 400 degrees F for 10-15 minutes or until golden brown. Cool for 20 minutes.

Yields 24

Cheddar Yeast Rolls

They say that you are never supposed to try out new recipes on special occasions or for guests... I think that's half the fun!  I get Paula Deen's weekly e-mail newsletter and this week was a recipe for Smoked Cheddar Rolls.  I was intrigued enough to give the recipe a try for Thanksgiving, although I couldn't get my hands on any smoked cheddar.  I substituted sharp cheddar for the smoked cheddar and it was pretty.  I went for the clover look and won't likely do that again- bah, too much work!  I would make them into my basic roll shape( Round balls nestled together in a 9x13-inch pan) so that it would have more soft areas and not so much crust.


Cheddar Yeast Rolls
Makes 18 rolls
recipe from Paula Deen

2 (1/4-ounce) packages active dry yeast
3 tablespoons sugar
1/2 cup warm water (105° to 115°)
2 cups whole buttermilk
1/2 cup butter, melted
1 large egg
2 teaspoons salt
6 to 7 cups bread flour, divided
2 cups shredded sharp Cheddar cheese
Melted butter (optional)

In a small bowl, dissolve yeast and sugar in 1/2 cup warm water; let stand for 5 minutes. In a large bowl, beat buttermilk, melted butter, egg, and salt at medium-low speed with a mixer until combined. Add yeast mixture, beating until combined. Gradually add 4 cups bread flour and shredded cheese, beating until smooth. Beat in enough remaining bread flour to make a soft dough.

On a lightly floured surface, turn out dough. Knead dough for 6 to 8 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, for 1 hour or until dough is doubled in size.


Spray 18 muffin cups with nonstick cooking spray.
Shape dough into 54 (1 1/2-inch) balls. Place 3 balls in each muffin cup. Cover, and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size.

Preheat oven to 350°.
Bake for 12 to 15 minutes or until lightly browned. Brush hot rolls with melted butter, if desired. Let cool in pans for 5 minutes. Serve warm.