Cinnamon Rolls #1 w/ Cream Cheese Icing

These cinnamon rolls come from The Husband's Great Aunt Nadine. She is one of my favorite aunts, and these are quite possibly my favorite cinnamon rolls. They rely on a yellow cake mix and about a total of an hour's rise. They are best if you make them the night before and serve them in the morning, That way the icing can fully infiltrate the rolls. I put these in 2 8x8 square pans, bake one, and freeze one after shaping the rolls. The icing freezes well too.
 I made a pan of these and left them out last night.The Handsome Husband ate 3 by himself when he got home this morning. And he never does that. They are just that good. I think they taste a little like those cinnamon rolls you buy in the rectangle package with the white icing that peels off. I don't know what they are called, but I'm sure these are much better for you than those ones.



Great Aunt Nadine's Cinnamon Rolls

Proof 2 packages (4 1/2 tsp) yeast in 2 1/2 cups warm water.

Add one box yellow cake mix and stir well.

Add in 5 cups of flour, mix together thoroughly, and let rise until double in size.

Punch down dough and turn out onto a floured surface. Knead a little to bring it all together. Roll out until about 1/2 inch or so thick.

Spread with melted butter, then cinnamon and sugar. Roll up tightly, cut, and place in pan. Let rise again for about 20 minutes and bake at 350. Pour icing over the rolls, (let icing glaze over and dry) cover, and let sit overnight.

Cream Cheese Icing
1/2 cup softened butter
1/4 cup softened cream cheese
1/2 tsp vanilla
1/2 cups powdered sugar
1/8 tsp salt

Mix all together until fluffy.