Categories: breakfast
Ingredients
- *****Rolls*****
- 1 box of Duncan Hines Yellow Cake Mix (16.5 oz)
- 2 envelopes (1/4 oz each) of Active Dry Yeast
- 2 1/2 cups of warm water
- 1 teaspoon of kosher salt
- 1 teaspoon of vanilla extract
- 5 cups of all-purpose flour
- Zest from five large oranges (reserve some for garnish)
- *****Filling*****
- 2 stick of softened butter (1 cup)
- 1 cup of packed light brown sugar
- 1 cup of granulated white sugar
- *****Orange Cream Cheese Glaze*****
- 8 oz of softened cream cheese
- 2 cups of powdered sugar
- Pinch of kosher salt
- about 1/2 a cup of freshly squeezed orange juice (use oranges previously zested)
Directions
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In a large bowl, combine flour with orange zest and whisk to evenly distribute.
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In the bowl of a stand mixer, combine two packages of active dry yeast with warm water. Stir until dissolved. Add cake mix, flour, vanilla and salt. Use dough hook attachment to knead dough together, just for a minute or two. Move to larger bowl, cover, and let rise for about an hour. Punch dough down after an hour, and let rise again for another hour or until doubled in size.
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our a surface and turn dough out. Shape into a ball, then roll into a rectangle shape, mine measured about 28×17. Spread softened butter over dough. Sprinkle with brown sugar and white sugar. Start from farthest edge and roll dough tightly into a long skinny log shape. Slice into 24 rolls.
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Place rolls in two 9×13 pans that have been greased with butter, or sprayed with non stick cooking spray. Let rise a final time in pan for about 30 minutes.
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Bake at 350 degrees for 15-20 minutes.
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While the rolls are baking, prepare cream cheese frosting. With paddle attachment on the stand mixer, combine room temperature cream cheese with powdered sugar. Beat until well combined, then add a pinch of salt. Add orange juice until you have a pourable consistency.
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Pour on warm rolls and enjoy. Optional, sprinkle rolls with additional orange zest.