Ingredients
Scale
- 5 1/2 cups all-purpose flour
- 1 box carrot cake mix (regular size)
- 2 pkgs (1/4 ounce each) quick-rise yeast
- 2 1/2 cups warm water (as warm as your sink will get)
- 1/4 cup butter (affiliate), melted
- 1/2 cup sugar and 1 teaspoon ground cinnamon (affiliate) mixed together
Frosting
Instructions
- In stand mixer with dough hook attachment, mix together flour, cake mix, yeast, and warm water.
- Mix on medium low speed for 5 minutes until dough has pulled away from the bowl and has made a nice ball.
- Place dough in large greased bowl and let rise for 45-60 minutes.
- Preheat oven to 425 and grease 2 9×13 inch pans (or whatever you have on hand).
- Sprinkle a little bit of flour onto a large flat surface, divide dough in half, and roll one of the halves out into a large rectangle (14 inches by 10 inches).
- Use pastry brush to spread half the melted butter onto the dough and then sprinkle with cinnamon sugar.
- Starting on the long side, roll dough up into a long log and then cut into 12 even rolls. **Tip: I like to use dental floss for quick, smooth cuts!
- Place rolls into one of your prepared pans and then repeat steps 5-7 for second pan of cinnamon rolls.
- Cover with a clean dish cloth and let rise for another 20 minutes before baking.
- Bake for 12-15 minutes then let cool for 15 minutes before frosting.
- For frosting, whip together all frosting ingredients and spread over top of rolls.
- Serve warm or cover and refrigerate until ready to serve.
- Prep Time: 1 hour 30 mins
- Cook Time: 15 mins