-
1
Rolls Mix yeast and warm water until dissolved.
-
2
Combine cake mix, salt and flour in a large bowl.
-
3
Add yeast mixture and vanilla to cake mixture.
-
4
Mix well.
-
5
This may require kneading with your hands a bit to completely combine ingredients.
-
6
Cover tightly with plastic.
-
7
Let rise for one hour.
-
8
Punch down and let rise again for another 30-60 minutes.
-
9
Divide dough in half.
-
10
On a floured surface, roll one half of dough into a rectangle shape, approximately 1/4 thick.
-
11
Once dough is rolled out, brush with half of softened butter.
-
12
Combine white sugar, lemon zest and pudding mix in a bowl stirring until well combined.
-
13
Sprinkle half of the sugar mixture over buttered dough.
-
14
Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.
-
15
Slice dough into 12 equal sized pieces.
-
16
Place 12 rolls into a 13x9 inch pan that has been sprayed with nonstick cooking spray.
-
17
Repeat process with remaining dough to make the second pan of lemon rolls.
-
18
Cover with plastic and let both pans rise until almost doubled in size, approximately 30 minutes.
-
19
Don't worry if rolls don't completely double in size, they will continue to rise while baking.
-
20
Preheat oven to 350F.
-
21
Bake at 350F for 15-25 minutes or until lightly brown.
-
22
While rolls are baking, prepare your frosting.
-
23
Remove from oven and either frost immediately if you would like frosting to melt into rolls, or wait until rolls have cooled, then frost.
-
24
Frosting Beat cream cheese, softened butter and lemon extract in a bowl until light and fluffy.
-
25
Mix until well combined.
-
26
Add in your confectioners sugar, one cup at a time, mixing well after each addition.
-
27
Add in three tablespoons milk, and mix until very well combined.
-
28
Store rolls in refrigerator.
