Preheat oven to 350 degrees. Spray a 9-in. pie plate or 9-in. ovenproof skillet with nonstick spray; set aside.
Ditch that complicated yeast dough recipe and try these simple cinnamon rolls featuring Hy-Vee blueberry pancake and waffle mix.
Servings and Ingredients
|2 c. Hy-Vee blueberry complete pancake and waffle mix|
|8 tbsp. Hy-Vee 2% reduced-fat milk, divided|
|3 tbsp. plus 2 tbsp. Hy-Vee unsalted butter, melted; divided|
|6 tbsp. Hy-Vee granulated sugar, divided|
|Hy-Vee all-purpose flour, for dusting|
|1 ½ tsp. Hy-Vee ground cinnamon|
|⅓ c. Hy-Vee creamy cream cheese frosting|
|¼ tsp. pure lemon extract|
Things To Grab
- 9-in. pie plate or 9-in. ovenproof skillet
- Hy-Vee nonstick cooking spray
- Medium bowl
- Small bowl
Stir together pancake mix, 6 Tbsp. milk, 3 Tbsp. melted butter and 2 Tbsp. sugar in a medium bowl until a sticky dough forms. Knead dough 20 times on a generously floured surface. Roll into a 14x8-inch rectangle.
Brush dough with remaining 2 Tbsp. melted butter. Combine remaining 4 Tbsp. sugar and cinnamon in a small bowl; sprinkle over dough. Roll up dough starting from the long side. Pinch dough to seal seam. Slice into 12 equal pieces. Arrange, cut sides down, in prepared pie plate or skillet.
Bake for 25 to 30 minutes or until lightly browned and cooked through. Cool in pie plate or skillet on wire rack for 10 minutes.
Whisk together frosting, remaining 2 Tbsp. milk and lemon extract in a small bowl until smooth. Spread icing over warm rolls.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 210mg
- Total Carbohydrates: 28g
- Protein: 2g