2packagesinstant yeast(1/4 ounce each or a total of 4 1/2 teaspoons yeast)
For the filling:
1cupsalted buttervery soft
2cupspacked brown sugar
For the glaze:
2 to 3tablespoons2% milk
Spray two 9x13" baking pans cooking spray. Set aside.
In a large bowl, whisk together 4 cups flour, cake mix and instant yeast.
In the bowl of the stand mixer, add the milk and butter, making sure that the temperature is between 120-130ºF so that the yeast can activate.
Add the flour mixture to the milk/butter, then with the paddle attachment, mix until the ingredients are just combined.
Allow the mixture to sit for 10 minutes.
Switch to the dough hook and start the stand mixer on low speed to knead the dough. Add the remaining flour 1/4 cup at a time, until a soft dough forms. You don't want the dough to be dry, so add the flour slowly. The dough should be slightly tacky to the touch.
Knead on low speed for 5-7 minutes.
Place the dough in a greased bowl, turning once to grease top. Cover and let rise until almost doubled, about 45 minutes.
Turn the dough out onto a lightly floured surface. Divide the dough in half.
Roll each dough ball into a 14x10-in. rectangle (you'll have two rectangles).
Spread 1/2 cup of softened butter on each rectangle. Then divide the brown sugar between the two rectangles and sprinkle all over the top. Rub the brown sugar into the butter slightly with the pads of your fingers.
Sprinkle the cinnamon over the brown sugar butter mixture.
Roll up jelly-roll style, starting with a long side, making right roll. Cut each roll into 12 slices using a dough cutter or sharp knife (or floss makes a clean cut). place cut side down in two greased 13x9-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.
Place the rolls cut side down in the prepared baking pans (12 rolls each). Cover and let rise again until nearly doubled, about 20 minutes.
Preheat the oven to 375ºF.
Pour ½ cup of warm cream over each pan of risen rolls.
Bake for 25-30 minutes or until golden brown. Check the rolls at 20 minutes. If they look like they are getting too brown, cover them loosely with foil for the remaining baking time.
For the glaze, mix together the soft butter, powdered sugar and vanilla in a medium bowl. Add milk, one tablespoon at a time, until you reach the glaze consistency you'd like. Add more milk if you’d like it to be a thinner glaze rather than thicker.
Allow the rolls to cool for 20 minutes, then drizzle or spread the glaze on over the rolls.
Store in an airtight container at room temperature for 48 hours. Freeze or refrigerate any leftover rolls.
*See the article for tips on different types of yeast. I like to use Red Star Platinum Instant Yeast.Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 24 rolls, with 1 serving being 1 roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**