5 cups all purpose flour
1 1/2 cups yellow cake mix
2 package rapid rise yeast
2 cups warm water
1/2 cup butter 1 stick, softened and divided
1/2 cup brown sugar packed
3 Tablespoons ground cinnamon
12 oz frozen raspberries thawed
3 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons milk
Instructions :
– Preheat oven to 350°. Lightly grease a 13 x 9 jelly pan and set aside.
– Add 4 cups of the flour, cake mix, yeast and salt. Whisk to combine.
– Slowly pour in the warm water and stir to combine.
– Add an additional 3/4 cup flour onto the wet dough and knead in the bowl for 1-2 minutes.
– Sprinkle your workspace with the remaining 1/4 cup of flour and place the dough on top. Knead for 5 minutes until soft and elastic.
– Using a rolling pin, roll the dough out into a rectangular shape. Spread 6 tablespoons of softened butter all over the dough.
– Combine the sugar and cinnamon into a bowl and whisk to combine. Generously sprinkle on top of the buttered dough.
– Scatter the raspberries on top of the cinnamon sugar and roll, starting with the long side of the rectangle. Seal each end by pinching in the dough.
– With a serrated knife, slice 1 1/2 inch slices of the dough and place on the greased jelly pan.
– Cover the pan loosely with a towel and place in a warm area for 15 minutes to allow the rolls time to expand.
– Remove towel and bake for 15 minutes or until the rolls are a light brown in color. Remove from oven and place the pan on a wire rack to cool while you prepare the homemade icing.
– Add the powdered sugar, the remaining 2 tablespoons of butter (melted), vanilla and milk to a small mixing bowl. Whisk to combine. For a thinner glaze, use 4 tablespoons of milk. For a thicker glaze, use only 3 tablespoons.
– Generously drizzle the icing on top of the raspberry cinnamon rolls
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