Cinnamon Rolls to Die For

If you know me at all, you know that I LOVE to cook. I just have these moments when I think, "Hmmm I'm bored, I think I'll bake a three tiered German Chocolate Cake." I know it seems random, but well that's me. So since today was an unusually boring day for me, I ended up cooking. SURPRISE! I did go bowling with Mom and little Brosef but, then I had nothing to do. So I started thinking, what have I not mastered yet.........Cinnamon Rolls! I know what you're thinking, YOU haven't made cinnamon rolls before now?!?! I know right? Well this may come as a surprise to you, but I am intimidated by yeast and kneading. Probably because the first time that I made bread from scratch, I kneaded a little bit too much. My bread came out looking, tasting, and feeling like a brick. Seriously, I could have baked a thousand and spackle them together to make a house. So I left the bread making to Grandma Sycamore and Wonder bread.

 After a few years of baking and cooking, I decided to try this bread making business again. My first success was on Thanksgiving '10 where I made some damn good rolls if I do say so myself. With my confidence back, I decided I would attempt cinnamon rolls. And we find ourselves here today. Well they came out AMAZING!! Now don't think that you should just take my word for it. My little brother is quite the sweets aficionado and I will quote him, "Wow, you're really good at those." In Straub speak that is DAMN GOOD! And here they are.....

So now since I got enjoy these lovely pieces of heaven, I think you should too! Here is the recipe.

Cinnamon Rolls to Die For

5 to 6 cups all purpose flour

1 package yellow cake mix

2 packages quick-rise yeast

2-1/2 cups warm water (about 125* F.)

1/4 cup butter, melted

1/2 cup sugar

1/2 cup brown sugar

1 teaspoon ground cinnamon

For the Frosting

6 Tablespoons butter, softened

3 cups powdered sugar

1-1/2 teaspoons vanilla

2 to 3 Tablespoons milk

1. In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth (the temp. of the water DOES matter, because yeast needs warmth to dissolve properly.) Add enough remaining flour to form a soft dough. Turn onto lightly floured surface; knead until smooth and elastic. This took me 5 minutes. Place in a greased bowl and turn once to grease top. Cover and let rise until doubled, about 45 minutes.
2. Punch dough down. Turn onto a lightly floured surface; divided in half. Roll each portion into a 14x10 inch rectangle. Brush with butter; sprinkle with sugars and cinnamon. Roll up jelly roll style, staring with a long side. Cut each roll into 12 slices; place cute side down in two greased 13x9 inch baking dishes. Cover and let rise again until almost doubled. Around 20 minutes.
3. Bake at 400* for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a mixing bowl, cream butter, powdered sugar, and vanilla. Add enough milk to achieve desired consistency. frost rolls while warm.