Can you believe we are just a few away from Thanksgiving now?! It sure doesn’t seem possible, but somehow we’re almost there. So in preparation for the big day, I’m getting my stretchy pants ready and gearing up for lots of yummy food. And I have to admit, my favorite part of Thanksgiving isn’t the turkey, mashed potatoes or pumpkin pie. Nope. My favorite part is the hot cinnamon rolls we’d always eat on Thanksgiving morning when I was a little girl. Really, is there anything better in this world than an ooey-gooey cinnamon roll? It’s one of my most cherished Thanksgiving traditions, so today I thought it would be fun to share my Granny’s easy cinnamon roll recipe. This is the recipe she made for years and years and it’s absolutely amazing. Plus it’s SO easy anyone can do it. But let me warn you now, once you make these cinnamon rolls for your people they’ll probably ask you to make them again and again for years to come. Really, this one is a keeper.
Cinnamon Roll Dough:
- 1 yellow cake mix
- 5 cups flour
- 3 heaping teaspoons active dry yeast
- 2 1/2 cups warm water
Combine the yellow cake mix and flour together. Stir the yeast into the warm water and combine well to activate the yeast, then pour into the flour mixture. There’s no kneading necessary with this recipe, just mix well with a wooden spoon! Once it is combined throrougly, cover with a clean dish towel and let the dough rise for 20 minutes or so. Once the dough has risen up, punch it down and let it rise once more. (Any standard yellow cake mix will work!)
Cinnamon Roll Filling:
- 1/3 cup melted butter
- 1 1/4 cup brown suger
- 1 cup sugar
Once the dough has risen a few times, sprinkle some flour on a flat surface and roll out the dough into a large rectangle shape that is about 1/4 inch thick. Melt butter and pour over the dough evenly. Then sprinkle with brown sugar, sugar, and cinnamon. Use as much or as little as you like depending on how sweet and gooey you want the rolls to be. (I say go big, but it’s totally your call!) Once you have the filling spread evenly on the dough, roll it into a long jelly-roll shape. Using a serrated knife or dental floss (which is what I use) cut into small sections, about 1 to 1.5 inches wide or so. Then you’re ready to start placing the rolls onto a buttered baking sheet.
Evenly space the rolls on your baking pan. Cover with a clean dish towel and let rise for another 20 minutes or so. Then they’re all ready for the oven! Bake at 350 for 25 mins or until tops of rolls are lightly browned. Then it’s time for the icing!
The Best Maple Icing:
- 2 cups powdered sugar
- 1 teaspoon maple flavored extract
- 1/4 cup butter
- 1/4 cup half & half
Now for the best part–the delicious icing! It’s best to pour the icing over the rolls when they’re still hot, so mix this up while they are baking. Simply combine all ingredients together, adding more half & half or powdered sugar as necessary until the consistency is nice and runny. You want it to drip off your spoon. Immediately drizzle over the rolls when they’re still hot out of the oven!
Look at all that ooey-gooey goodness! GET IN MY BELLY.
It’s actually required that you eat these while they’re still warm from the oven–ideally with a cup of coffee. You just gotta do it.
These cinnamon rolls are so delicious and this is about the easiest recipe ever. Using the yellow cake mix really saves a ton of time and makes for the sweetest dough. This is perfect for Thanksgiving morning, Christmas or really any day of the week. And I promise, whoever you make these for will love you forever. You’ll probably be their favorite person. Their hero. Their idol. You’ll get all the praise. Trust me!
A few other recipes you might enjoy: