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|Cake Mix Cinnamon Rolls|
|Recipe courtesy North Dakota Wheat Commission|
|1 9-ounce package white cake mix (Jiffy brand)
1 cup whole wheat flour
3–3½ cups bread flour
2 packages quick-rising yeast
1 teaspoon salt
2 cups warm nonfat milk (120 -130 degrees)
2 tablespoons butter, softened
½ cup brown sugar
2 teaspoons cinnamon
1½ cups powdered sugar
2 teaspoons butter
½ teaspoon vanilla
4-6 teaspoons hot water
|In large mixing bowl combine cake mix, whole wheat flour, 2 cups bread flour, yeast, salt and milk. Beat with electric mixer 3 minutes. Stir in enough additional bread flour to make a soft dough. Turn dough onto a floured surface; knead 5 minutes or until smooth. Cover; let stand 10 minutes.
Roll dough into a 12 x 20-inch rectangle. Spread with butter. Combine brown sugar and cinnamon; sprinkle over butter. Starting on the long side, roll dough (jelly-roll style). Slice into 18 sections and place on a greased pan. Cover; let rise until doubled, about 15 minutes.
Bake at 375 degrees for 15 minutes or until a golden brown. Place on a wire rack to cool.
Combine powdered sugar, butter, vanilla and enough hot water so that frosting is easy to spread.
|Each frosted roll provides approximately: 224 calories, 6 g protein, 41 g carbohydrates, 2 g fiber, 4 g fat, 4 mg cholesterol, 62 mcg folate, 2 mg iron, 256 mg sodium.|