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

  1. In a medium bowl, stir yeast into warm water; set aside. In the bowl of a stand mixer, 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.
  2. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 60 minutes.

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