Elise's Amazing Cinnamon Rolls

This is my favorite recipe of all time. It's so much fun to make (better to make with a friend :) and super great to eat. They are ever so fattening and ever so delightful. :)

Without further ado,

Elise's Amazing Cinnamon Rolls

Ingredients

• 2 (.25 ounce) packages active dry yeast Note: AKA 1 Tablespoon (This is helpful to know if your roommate stores large quantities of yeast in a Tupperware container in your fridge like mine does)
• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 (9 ounce) package yellow cake mix (I don't ever find 9 ounce packages, I find 18.5 ounce packages. So I use half the box, and then you have an easy excuse to make the cinnamon rolls again soon!)
• 1 teaspoon salt
• 2 teaspoons vanilla extract (I just dump some in, I like vanilla)
• 5 cups all-purpose flour (Use a good mixer. I have burnt out the motor in 3 different mixers with this recipe. Now, I leave it to the Bosch to do the dirty work.)
• 1/2 cup butter, softened
• 1 cup white sugar
• 4 teaspoons ground cinnamon (What's the best part of a cinnamon roll? That'd be the cinnamon. Don't limit yourself to 4 teaspoons... I'm just sayin')
• 3 cups confectioners' sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 1 1/2 tablespoons milk
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• Directions

1. Put water and yeast into your mixing bowl. Let them stand for about 10 minutes until the yeast is dissolved and the mixture is creamy.
2. In the same bowl, add the cake mix, salt, and vanilla to the yeast mixture; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour.
3. Deflate dough and turn it out onto a well floured surface. (I've found that powdered sugar mixed in with the flour on your 'surface' is a brilliant idea. Just don't use too much or you'll end up with a really sticky mess.) Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two 9x13 inch glass baking pans. (You can just grease the pans with Pam, but I prefer to pour the extra melted butter into the bottom and sprinkle some cinnamon sugar over that. Then, the bottoms of your cinnamon rolls caramelize) Cover and let rise until doubled, about 45 minutes.
4. Preheat oven to 350 degrees F
5. Bake rolls for 15 to 20 minutes. (Much closer to 15 than 20) While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.