My husband was the inspiration for this recipe. These rolls are extremely tasty and are not heavy. The secret to this recipe lies in the frosting.
INGREDIENTS (for 2 servings):
- 2 (.25 ounce) packages active dry yeast
- 2 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 (9 ounce) package yellow cake mix
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 2 teaspoons ground cinnamon
- 3 cups confectioners' sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 1/2 tablespoons milk
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the cake mix, salt and vanilla; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour.
Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake rolls in preheated oven for 15 to 20 minutes. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.