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It may sound crazy, but using a cake mix as the basis for sweet breakfast rolls is my favorite way to make these delicious breakfast treats. And really, why just eat them for breakfast?
And these Cake Mix Lemon Sweet Rolls are perfect any time of day–including for dessert or late night sugar cravings. Let’s just say they’re pretty irresistible.
I don’t know what it is about using a cake mix (probably all the preservatives) but these sweet rolls stay soft for days. Of course, they probably won’t last that long.
At least not if your family loves them as much as mine did!
cake mix lemon sweet rolls
INGREDIENTS
FOR THE ROLLS:
- 1 (16.5 oz.) box lemon cake mix
- 4 1/2 teaspoons active dry yeast
- 2 1/2 cups warm water
- 1 teaspoon salt
- 4 1/2 cups flour
FOR THE FILLING:
- 1/2 cup butter, very soft
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 4 teaspoons lemon zest
FOR THE FROSTING:
- 4 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1-2 tablespoons lemon juice
- 1 1/2 cups powdered sugar
- Pinch of salt
INSTRUCTIONS
- In a medium bowl, stir yeast into warm water; set aside. In a large bowl combine cake mix, salt and 4 cups of the flour. Stir in the yeast and water. Gradually add the last 1/2 cup flour until the dough pulls away from the sides of the bowl and a soft but slightly sticky dough forms.
- Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 60 minutes.
- Turn dough onto a large, floured surface and knead once or twice. Roll dough into a rectangle about 12 inches wide, 28 inches long and 1/4 inch thick.
- Spread soft butter evenly over dough. Combine sugars and lemon zest and sprinkle over butter.
- Once you have spread the butter and sugar mixture over the dough, cut the large rectangle in half to form two smaller rectangles. Starting with a long end, roll each rectangle into a log. Slice the dough into 1 to 1 1/2 inch pieces.
Full Recipes>>Cake Mix Lemon Sweet Rolls