This is my favorite recipe because it is so quick. Frost if desired.
Ingredients
- all-purpose flour: 3 cups
- yellow cake mix: 0.5 pack (15.25 ounce pack)
- quick-rise yeast: 2 packages (.25 ounce packages)
- salt: 1 tsp
- warm water (105 to115 degrees F/40 to 45 degrees C): 2 cups
- all-purpose flour: 1 cup (or as needed)
- butter: 2 Tbsp (softened)
- white sugar: 0.5 cup
- ground cinnamon: 1 Tbsp
Metric Conversion
Stages of cooking
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Combine 3 cups flour, cake mix, yeast, and salt in a large bowl; beat warm water into flour mixture until thoroughly combined. Mix remaining 1 cup flour into batter to make a soft dough.
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Turn dough out onto a floured work surface and knead until smooth, 6 to 8 minutes. Roll dough into a 9x18-inch rectangle. Spread softened butter over dough and sprinkle evenly with sugar and cinnamon. Roll dough into a log, starting with a long edge, and pinch edges together to seal.
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Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
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Cut dough into 1-inch thick slices and arrange on prepared baking sheet. Cover rolls and let rise in a warm place until doubled, about 15 minutes.
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Bake in the preheated oven until cinnamon rolls are lightly browned and cooked through inside, 15 to 18 minutes.
