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LOCATION: Recipes >> Breads Yeast >> Cinnamon Rolls 17

Print this Recipe    Cinnamon Rolls 17

Cake Mix Cinnamon Rolls

1 pkg Duncan Hines moist deluxe yellow cake mix
5 cup all purpose flour
2 Pkgs. active dry yeast (1/4 oz)
2 1/2 cups hot water
Softened butter or margarine
Cinnamon and Sugar

1/2 cup butter, melted
1/4 cup brown sugar, firmly packed
1/4 cup light corn syrup
1 cup chopped nuts

Grease two 13x9x2 inch pans.

Combine cake mix, flour and yeast in large bowl. Stir until well
blended. Stir in hot water. Cover and let rise in warm place for
1 hour or until doubled.

Divide dough in half. Roll half the dough into large rectangle on
floured surface. Spread with generous amount of softened butter,
sprinkle with cinnamon and sugar. Roll up jelly-roll fashion and
cut into 12 slices. Place rolls in one pan. Repeat with remaining
dough. Cover and let rise for 30 to 40 minutes, or until doubled.

Preheat oven to 375.

Combine melted butter, brown sugar, corn syrup and nuts in liquid
measuring cup. Pour evenly over rolls. Bake at 375 for 25 minutes
or until light golden brown. Serve warm or cool completely.

For a special touch, place 1 cup powdered sugar in a small bowl.
Add 1 to 2 Tbsp. water, stirring until smooth and desired consistency.
Drizzle over baked rolls

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