I call this recipe “easy” because the base of it is plain old yellow cake mix. You gotta love something that seems decadent but is made from a box mix. It makes 24 rolls, so it’s perfect for a big family on Christmas morning, Easter morning, or just a regular weekend breakfast for a family of 12!
Easy cinnamon rolls
1 package yellow cake mix
2 packages active dry yeast
2 cups warm water
5 cups all-purpose flour
3 tablespoons butter or margarine, melted
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 pinch nutmeg
In a large bowl, combine the cake mix and the yeast.
Stir in the warm water and mix well.
Next, stir in as much of the flour as you can(depending on humidity, you may not get it all in there).
Turn the dough out onto a floured surface and knead in the rest of the flour until it makes a smooth and elastic dough. This should take about 3 or 4 minutes.
Place dough in a lightly greased bowl and let rise for 1 hour or until it doubles in size.
Once it fully rises, punch down the dough. Turn out onto a floured surface and divide into two halves.
Cover the halves and let rest for about 10 minutes. While waiting, grease 2 13x9x2 inch pans.
Roll each half into a 14×10 rectangle. Brush the melted butter over the dough.
In a small bowl, combine the sugar, cinnamon and nutmeg; sprinkle over the dough.
Roll up into a jelly roll, starting from the long side. Seal the seams and slice each roll into 12 equal pieces.
Place the pieces in the pans, cover and let rise one more time until the double, about 30 minutes. About 20 minutes in, preheat the oven to 350 degrees.
Bake in the oven for 25 to 30 minutes or until golden brown. Let them cool slightly and then remove them from the pans. If desired, drizzle with powdered sugar icing or cream cheese icing. Serve warm.