The Easiest Cinnamon Rolls

I made these Cinnamon Rolls for the first time 2 years ago. They are so easy, and quite tasty. If you don't feel like the traditional cinnamon roll, these can also be made into Orange or Lemon Rolls.



Here's how you do it--

• 2 (.25 ounce) packages active dry yeast
• 2 1/2 cups warm water (110 degrees F/45 degrees C--I usually warm the water in the microwave for about a minute or so)
  
• 1 (18 ounce) box of white vanilla cake mix--you can also use a yellow or butter cake mix
  
• 1 teaspoon salt
• 1 large splash of vanilla extract
• 4 1/2 cups all-purpose flour--white or wheat--both are good
  

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 2 teaspoons ground cinnamon--if making Orange or Lemon Rolls leave out the cinnamon, and add a little zest and juice
  

• 3 cups powdered sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons vanilla extract--if making O/L Rolls, also add a little zest & juice
  
• 1 1/2 tablespoons milk

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the cake mix, salt and vanilla; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour.
3. Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Bake rolls in preheated oven for 15 to 20 minutes. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.
6. ENJOY!!!