This is the easiest recipe for cinnamon rolls in the world and they stay soft for days. Yum.2 1/2 cups warm water
2 packets yeast
1 yellow cake mix
4 - 4 1/2 cups flour
Combine yeast and water and allow yeast to activate. Mix in yellow cake mix. Stir in flour, 1 cup at a time, until sticky dough forms. Don't add too much flour or they will be dry. Allow dough to raise about 1 hour or until double in size. Grease your counter top (I just use cooking spray) and roll dough out into large rectangle. Sprinkle with the following:
1 pkg dry non-instant butterscotch pudding
Combined: 1/4 c butter, 2 tsp cinnamon, and 1/2 c brown sugar
Roll beginning from wide end and pinch seam shut. I usually cut my cinnamon rolls fat and use just a length of string to do it. Knives just squish them.;) Cover and allow to raise while oven is heating. Bake at 350 degrees for 15-20 mins. I take them out before they're brown, but the roll bounces back after you touch it. Here's my frosting recipe:
1 cube butter
1 8 oz. pkg cream cheese
2 T milk (depending on desired thickness)
2 tsp vanilla
1 lb powdered sugar
Beat butter, cream cheese, vanilla, and milk together until smooth. Gradually add powdered sugar to desired consistency.
