1 package Duff white dessert mix
2 packages of active dry yeast
1 ½ cups warm water
1 tsp vanilla
1 tsp salt
5 cups flour
2 cups brown sugar
½ cup butter, softened
1 can Duff cream cheese frosting
Prep 2 hrs, 30 mins, Bake 25 mins
1. Mix yeast and warm water until dissolved. Combine cake mix, salt and flour in a large bowl. Add warm water and yeast mixture and vanilla to cake mix, salt and flour mixture. Mix well. You will need to knead the dough with your hands to incorporate all ingredients. Put dough into a large bowl and cover. Let rise for one hour. Punch down and let rise again for another 30-60 minutes.
2. On a floured surface, roll dough into a rectangle shape, about 1/4″ thick. Once dough is rolled out, brush with softened butter. Sprinkle with brown sugar and cinnamon – use as little or as much as you like. Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.
3. Slice dough into 24 equal sized pieces. Place rolls in two greased 9×13 pans. Cover and let rise until doubled in size. (Tip- set rolls on my stove top while my oven preheats to 350 degrees. This allows them time to rise and provides a bit of warmth from the oven warming.)
4. Bake at 350 degrees for 15-25 minutes or until golden brown. This will depend on your stove and your preference for how brown you like your cinnamon rolls. Remove from oven and let cool slightly. If you prefer your frosting to melt into your rolls, frost after rolls have cooled for 10-15 minutes. If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting.