Danielle's Famous Better than Cinnabon Cinnamon Rolls

Author: Danielle Larimer

Ingredients

• Rolls
  • $1$ package yellow cake mix
  • $5$ cups all-purpose flour
  • $2$ packages yeast
  • $2\frac{1}{2}$ cups hot water
  • Butter or margarine, softened
  • Ground cinnamon
  • Granulated sugar
• Topping
  • $\frac{1}{2}$ cup butter, melted
  • $\frac{1}{4}$ cup packed brown sugar
  • $\frac{1}{4}$ cup corn syrup
  • $1$ cup chopped nuts
• Icing
  • $1$ package cream cheese, softened
  • $1$ teaspoon vanilla
  • $1$ cup powdered sugar
  • Milk

Instructions

• Rolls
  • Grease $2$ ($13$x$9$x$2$ inch) pans.
  • Combine cake mix, flour, and yeast in a large bowl.
  • Stir until well blended.
  • Stir in hot water.
  • Cover and let rise in a warm place for $1$ hour or until doubled
  • Divide dough in half.
  • Roll half the dough into a large rectangle on floured surface.
  • Spread with generous amounts 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 in pans for $30$ to $40$ minutes or until doubled.
  • Preheat oven to $375°$.
• Topping
  • Combine melted butter, brown sugar, corn syrup, and nuts in liquid measuring cup.
  • Pour evenly over rolls.
  • Bake at $375°$ for $12$ minutes or until lightly golden brown.
• Icing
  • Mix cream cheese with vanilla and $1$ cup powdered sugar and enough milk for desired consistency.
  • Pour generously over rolls.

Quote

“I seriously have had people pay me to make these! These are hands down the best cinnamon rolls ever, but, be careful not to overcook them (especially you, Danielle). Be sure to take them out when it says to, don’t wait for them to brown, cause they get too hard. (Danielle, are you listening, cause I know you like to burn them…)” - Michelle.