Ingredients:

  • 1 box (15.25 oz) yellow cake mix
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup warm water (105°F to 115°F)
  • 2 large eggs, lightly beaten
  • 2 cups all-purpose flour, plus extra for dusting
  • 1/2 cup (1 stick) unsalted butter, melted (for the dough)
  • 1/2 cup (1 stick) unsalted butter, softened (for the filling)
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted (for the glaze)

Instructions:

  1. Activate Yeast: In a small bowl, combine the yeast and warm water. Let stand for 5 to 10 minutes until the mixture is frothy.
  2. Mix Dough: In a large mixing bowl, combine the cake mix, activated yeast mixture, eggs, 1/2 cup melted butter (for the dough), and all-purpose flour. Mix until a shaggy dough forms.
  3. Knead and Rise (First Proof): Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic, but still slightly tacky. Place the dough in a greased bowl, cover loosely, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  4. Prepare Filling: While the dough rises, prepare the filling. In a medium bowl, combine 1/2 cup softened butter, brown sugar, and ground cinnamon until well mixed.
  5. Roll and Fill: Punch down the dough gently and roll it out on a lightly floured surface into a large rectangle (approximately 12x18 inches). Spread the filling evenly over the dough, leaving a small, clean margin on one long edge.
  6. Slice and Second Proof: Tightly roll the dough starting from the long edge opposite the clean margin. Slice the log into 12 equal pieces (about 1.5 inches thick). Place the rolls cut-side up in a greased 9x13 inch baking dish. Cover and let rise for 30 minutes.
  7. Bake: Preheat oven to 375°F (190°C). Bake the cinnamon rolls for 20 to 25 minutes, or until the tops are golden brown.
  8. Make Glaze: While the rolls cool slightly, whisk together the powdered sugar, 2 tablespoons melted butter (for the glaze), milk, and vanilla extract until smooth.
  9. Serve: Drizzle the glaze liberally over the warm rolls and serve immediately.