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I found so many recipes of these cinnamon rolls on Pinterest like this one so I don’t know who to give credit to, but I like how this recipe is has a moist cake like texture but still has the great taste of cinnamon rolls.

I adapted the recipe by doubling, because I like to take them to neighbors and family. I hope you enjoy this yellow cake mix cinnamon roll recipe!

Yellow Cake Mix Cinnamon Rolls

Large Batch of Cinnamon Rolls, makes 52 semi-mini cinnamon rolls

Round pans 8 to 9 inch I like to bake them in round baking pans then transfer them to aluminum round pans to deliver to neighbors or freeze them double wrapped in the freezer.

*5 cups Warm Water (108*F to 110*F. 45*C.)

*4 and 1/2 teaspoons Active Dry Yeast

*1 tablespoon Sugar

*2 boxes (16.5 ounce each) Yellow Cake Mix, like Duncan Hines Classic Yellow

*1 Tablespoon Vanilla Extract

*2 teaspoons Sea Salt

*1 Tablespoon Vanilla Extract

*10 cups All-purpose Flour

*Butter flavored shortening, for spreading on rolled out dough and to grease round pans

In stand mixer (I used a Professional Kitchen Aid) with dough hook. Add to the mixing bowl the warm water, yeast and 1 tablespoon sugar. Allow the yeast to become bubbly about 5 to 10 minutes.

Add to the yeast mixture the cake mix, vanilla and salt. Mix on medium-speed until combined. Then add flour about a 1/2 cup at a time. Knead on medium speed for 8 minutes. Dough should be semi-sticky. Add 1/4 cup more of flour if needed to remove from bowl. Place on a floured surface, cover with a no-lint tea towel slightly dampened. Allow to rise double in bulk about 1 hour.

Then divide the dough in half and roll out each half separately, roll each dough half into a rectangular shapes, a little thicker than 1/4 inch thick. Spread a thin layer of butter shortening on top of each rectangular and spread each with half the cinnamon filling.

Starting with the longest side roll up dough like a jelly roll/log. Use dental floss to slice each roll or sharp knife. I used 7 (8 to 9 inch) round pans. Grease pans and add rolls to pans. 7 to 8 rolls per pan. Allow the rolls to raise again in round pans for another 20 minutes or until about double is size

Bake rolls in a pre-heated oven 350*F. for 25 to 30 minutes.

Cinnamon Filling

*1 cup Butter, room temperature

*3 cups Brown Sugar

*1 cup granulated sugar

*2 tablespoons Cinnamon or to taste

Cream together in a bowl the butter, brown sugar, sugar and cinnamon

Fluffy Cream Cheese Frosting

*1 (8 ounce) Cream Cheese, softened

*2/3 cup Butter, room temperature

*1 tablespoon Clear Vanilla Extract, but regular would work too

*3 cups Powdered Sugar

*7 ounce container Jet Puff Marshmallow Creme

*literally a pinch of Sea Salt

In a stand mixer on medium speed using the paddle attachment, cream together the cream cheese, butter and vanilla, until smooth. Then add the marshmallow creme and mix just until combined. Spread on slightly warm cinnamon rolls.

Enjoy!

Lindy

Chicken and Waffles

Waffles

*2 cups All-purpose Flour

*1/2 teaspoon Baking Soda

*3 teaspoons Baking Powder

*2 tablespoons Sugar

*1/2 teaspoon Sea Salt

*3 Egg Yolks

*4 Egg whites, whipped adding slowly 1 tablespoon Sugar and set aside

*1 cup Plain Greek Yogurt

*1 Cup Buttermilk

*1 tablespoon Vanilla Extract

*1/4 cup Melted Butter

*Maple Syrup Or Honey, for serving

*Hot Sauce, optional for serving

Sift together the dry ingredients: Flour, baking soda, baking powder, sugar and salt. Set aside.

In a large mixing bowl add: Egg yolks, yogurt, buttermilk, vanilla and melted butter. Stir together until combined. Then slowly add and stir by hand the dry ingredients into the wet ingredients until combined. Fold in the whipped egg whites.

Then in a medium mixing bowl add the egg whites and beat until light and fluffy and slowly add the tablespoon of sugar until soft peaks.

Use your Belgian Waffle Iron according to the waffle iron instructions. Ours made 8 large Belgian waffles.

Crunchy Chicken Fingers

*5 Boneless Skinless Chicken Breasts, cut into strips (around 2 and 1/2 pounds)

*2 and 1/2 cups Buttermilk

Soak Chicken strips in Buttermilk at least 5 hours or overnight. Discard buttermilk after marinating. Let Chicken rest 30 minutes before dipping/dredging and baking/air frying

Chicken Coating Dipping/Dredging Station

Dredge each chicken strip into the following:

First Dip in Eggs

*2 Eggs, lightly beaten in a round baking dish

Second Dip in Flour Mixture

*2 to 3 cups Flour

*1/2 teaspoon Garlic Powder

*1/2 teaspoon Onion Powder

*1/8 teaspoon Cayenne Pepper or to taste

*1 teaspoon Paprika

*1 teaspoon Seasoned Salt, like Deverles

*1 teaspoon Fresh Ground Pepper

*Sea Salt to taste

Third Dip and Press on Breadcrumb Mixture

*3 and 1/4 cups Cap’n Crunch Cereal, crushed or 2 cups crushed

*1 Cup Panko Bread Crumbs Plain or Italian

You could have a little extra egg and breadcrumb mixture, I really don’t like to run out in the middle of dipping. Discard any unused eggs or breadcrumbs.

Option 1

Bake on (2) 1/2 baking sheets, using Silpat baking mats in the oven at 400*F. 35 minutes or until no longer pink. Internal temperature 165* F.

Option 2

Bake in an Air Fryer according to your Air Fryer instructions. Ours cooked for 11 to 12 minutes at 360*F., 6 strips at a time.

*Note: Both cooking options/methods turned out great!