Cinnamon Rolls

5 to 6 cups all purpose flour
1 package yellow cake mix
2 packages quick rise yeast
2 1/2 cups warm water (110 degrees F)
1/2 cup butter, melted
1/2 cup brown sugar
1/4 cup sugar
ground cinnamon

Frosting:
6 tablespoons butter, softened
3 cups confectioners sugar
2 teaspoons vanilla
4 tablespoons milk

In a mixing bowl combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add more flour until it forms a soft dough. Knead dough on a lightly floured surface until the dough is smooth and elastic, usually takes about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, usually takes about 45 minutes.

Punch dough down, divide in half. Roll each portion out into a large rectangle, and brush each rectangle with the melted butter (save a small amount). Mix the brown sugar and the regular sugar. Sprinkle half of the sugar mixture on the rectangle, then sprinkle generously with cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices, place in a cookie sheet lined with parchment paper. Brush the tops of rolls with the remaining melted butter. Cover and let rise until almost doubled, usually takes about 20 minutes. Bake at 400 degrees for 10 - 15 minutes or until golden brown. Allow to cool before frosting. For frosting, in a mixing bowl; cream butter, confectioners sugar, vanilla, and milk. Add more milk if you prefer a thinner consistency. Frost warm rolls. The recipe makes about 24 cinnamon rolls.

Enjoy!

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