Add sweetness to your winter 

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.