Spur Cake Mix Cinnamon Rolls
From the Kitchen of: Sheila Ferrell
Farm Wife from Burlington, Oklahoma
Servings: 30
Total Time: 5 hours
Ingredients:
Rolls:
2 pkgs. dry yeast
2 1/2 C. lukewarm (105 – 115°F) water
1 Tbsp sugar
Pinch of salt
5 cup flour, sifted
1 box white cake mix
For filling:
Soft butter
Sugar
Cinnamon
Nuts (optional)
For Browned Butter Frosting:
1 stick butter
4 1/2 cup powdered sugar
2 1/4 tsp vanilla
4 Tbsp milk (or more)
Instructions:
In an extra large bowl, dissolve yeast in 1/2 cup lukewarm water. Add sugar then alternatively add remaining ingredients, stirring well. Knead for 10 minutes. Place dough in a greased bowl. Cover with a towel. Let dough rise in a warm place, free from draft, for 2 to 3 hours until doubled. After dough rises, punch down and divide into 3 portions. Let rest for 10 minutes.
Roll each portion into a rectangle shape, 1/2-inch thick. Cover well with soft butter, sugar, cinnamon and nuts. Roll each rectangle into a log shape, starting at the longest side. Pinch dough together to form a seam. Slice 1 1/4-inch wide. Place rolls in greased pans. Let rise 2 to 3 hours until doubled. Bake in 350°F oven about 20 minutes or until lightly brown. Remove from heat and frost with browned butter frosting while still warm.
Browned Butter Frosting: Heat butter in saucepan over medium heat until a delicate brown. Stir in powdered sugar, vanilla and milk. Frosting can be a little thin.
