Here is my favorite cinnamon roll recipe. Its my favorite because it is so easy and always works out:)
4 1/2 cups of flour
1 package yellow cake mix
2 packages of quick-rise yeast
2 cups warm water
In mixing bowl, combine 4 ½ cups flour, dry cake mix, yeast and warm water until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle.
Cinnamon sugar mix (per half dough)
3 Tablespoons of Butter melted
½ cup brown sugar
3 teaspoons cinnamon
Mix together. Spread over dough. Roll up jelly-roll style, starting with a long side. Cut into 12 slices (I usually cut them into 15 that are not quite so big); place cut side down in greased pan.
*Cover and let rise until almost doubled, about 30 minutes.
*I almost always make these the night before. You put them in the fridge overnight right after you cut them in rolls. When I do this I put them straight in the oven in the morning and then turn it on so they are in during preheating also. 350 for about 25 minutes. They may not look like they will fluff when you first put them in but they do! Because who wants to get up that early to make cinnamon rolls hot and fresh out of the oven:)
Last but not least...
Frosting (enough for both batches)
4 Tablespoons butter softened
3 cups powdered sugar
1-1/2 teaspoon vanilla extract
2 to 3 tablespoons milk
Cream butter, sugar, and vanilla. Add enough milk to achieve desired consistency. Frost.