I worked with a delightful woman named Helen who had owned a café. One day she brought the tastiest, softest sweet rolls to work. I was amazed at how tender they were. She told me her secret...cake mix! Now I was amazed again....it was easy, SOOO very easy and SOOOO very, very good. I make these all the time for family and neighbors. I just love it when I can bring joy to tummies and tables. Thank you Helen!
You can use a Jiffy Cake Mix and half the recipe but I encourage making the whole recipe. Share with any friends, widows and widowers who may not get home made baked goodies.
2Mix 4 cups flour, cake mix, yeast. Add warm milk (120-130degrees) Mix until smooth. I use a Danish whisk or paddle on my stand mixer..you could just a wooden spoon and elbow grease too.
3Change to dough hook and work in 1-2 ( I make do with 1/2 cup usually) Knead for 5 minutes at what ever speed is recommended for your stand mixer. Or turn out on to floured board and knead by hand 5 minutes. I have done it both ways and both ways are delish
4Put in large oiled bowl, turn dough over to coat both sides. Cover, place in warm place and let raise until double in bulk.
5Gently punch down. Cut into two. Turn one section out onto lightly floured board. Roll out to 10x14 rectangle. Brush 1/2 of the melted butter on to dough leaving 1 inch along the 14 inch side unbuttered (so it seals better) Mix sugar and cinnamon and sprinkle 1/2 on butter.
6Starting at the 14 in side that is buttered and sugared. Roll tightly toward and pinch the end together to seal.
7Cut into 12 pieces. I use a piece of dental floss (yeah, I know I should mention a CLEAN piece of dental floss) to cut the roll. Just slide it along the bottom and cross over and tighten. Cuts clean as a whistle and keeps the shape. Place in a greased 9x13 pan. Repeat with other dough half, butter, sugar mixture and pan.
8Let raise until doubled. Bake on a 400 degrees 10-15 minutes. Cool and frost