Pancake Mix Raspberry Cinnamon Rolls

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High fives all around for making it to the weekend! Woohoo! Double high fives for not killing your children. Yay! We did it!!

My patience is certainly tested every.single.day with my two kiddos. I think the hardest part of not having a husband around to help is never getting a break! It is wearing me down for sure. Not to mention I’m paranoid my kids are going to get abducted in the middle of the night. I have no proof that they actually WILL, but my crazy irrational side of the brain has  definitely convinced my logical, no nonsense side that it’s going to happen….somehow.

Do you see how crazy I have become? Bahhhh!

Luckily, I only have 8 more days 🙂 Hurry up and get home, Gordie-pants!

In other news: my husband being away at Army training makes it really easy to purchase furniture online. I most definitely bought two sitting chairs yesterday using my iPhone whilst sitting on my fannie. AND, I found the perfect rocking chair for my nursery at…..wait for it…..COSTCO! Yes, it took me this long to find one. I’m indecisive. Who would’ve thunk it? So, I need to go back and get that at some point too.

So, yes. I’m crazy. So much so that I made cinnamon rolls out of pancake mix!! Yes’m I dogg-on-did it. And they are so yummy! Obviously the texture is more soft and tender like a really great scone, but the  swirls of cinnamon and raspberry will make you dream of lollipops and cupcakes. Super simple to whip up…just need a few ingredients you probably already have, a little time and some elbow grease!

Here’s how you make them:Start by measuring out 2 cups of Krusteaz Buttermilk Pancake Mix into a bowl with a little bit of granulated sugar.Stir in a little melted butter and set aside.Then in a measuring cup, stir together 1/2 cup warm water with an envelope of quick rise yeast and a tablespoon of sugar. Let it sit a few minutes until it gets foamy and all…..yeasty. Pour the yeast mixture directly into the pancake mix and stir. It will be really really sticky and won’t resemble dough. This is completely normal because…..you’re going to stir in 1/2 cup more pancake mix to thick it up.Like so! It’s still super sticky, but it has to be so the rolls are nice and moist!Now you can butter a bowl,and scrape out the dough into it. Cover with plastic wrap and refrigerate overnight. *I made this dough at night, hence the funky colored photos. Ahh! Arise and shine sleeping beauties!! We have rolls to make 🙂 Pull the dough right out of the fridge and lets get to work!Flour your clean work surface and the dough really well and squish it down evenly to roll out.Roll your dough to be slightly bigger than 12×12, then cut the uneven edges off to get a 12×12 square.Cover the entire area with seedless raspberry jam.Then sprinkle on some sugar and cinnamon! Yum yum!Roll then entire thing up pretty tightly,and cut into 6 2-inch pieces. {Feel free to cut into 8 smaller rolls and bake in a greased 9×9 square pan. }Place the rolls into parchment paper lined jumbo muffin tins and preheat oven to 375 degrees. Place pan beside oven to warm up to room temperature as much as possible before baking.After about 15 minutes in the oven, they are ready to come out and get a little glaze!This is just powdered sugar, vanilla and a splash of milk. Super simple.Drizzle the glaze over each of the rolls and enjoy! Be sure to eat these warm!! They are such a sweet and yummy treat! Come to mama…..Be sure to share this recipe with your friends and print it out so you can make them asap! Enjoy!

More Cinnamon Roll Recipes to Try!

• Pumpkin Cinnamon Rolls with Maple Glaze
• Caramel Apple Cinnamon Rolls
• Monster Blood and Guts {Raspberry Cinnamon Roll Pull-Aparts}
• Sweet Orange Rolls

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Pancake Mix Raspberry Cinnamon Rolls

Start these Raspberry Cinnamon Rolls the night before, using pancake mix. Then in the morning, you have a warm delicious breakfast treat!

servings 6

Prep Time 14 hrs

Cook Time 20 mins

Total Time 14 hrs 20 mins

Ingredients

for the dough-

• ▢ 1/2 cup warm water
• ▢ 2 1/4 teaspoons quick rise yeast
• ▢ 1/4 cup granulated sugar + 1 tablespoon
• ▢ 2 1/2 cups Krusteaz Buttermilk Pancake Mix divided
• ▢ 1/4 cup melted butter

for the filling-

• ▢ 1/3 cup seedless raspberry jam
• ▢ 3 tablespoons granulated sugar
• ▢ 2 teaspoons ground cinnamon

for the glaze-

• ▢ 1 cup powdered sugar
• ▢ 1/2 teaspoon vanilla
• ▢ splash milk

US Customary - Metric

Instructions

• In a measuring cup, stir warm water, yeast and 1 tablespoon of sugar together. Set aside to proof. In a large bowl, stir 2 cups of pancake mix together with 1/4 cup granulated sugar and melted butter. Pour in yeast mixture and stir well to get rid of most of the lumps.
• Stir in remaining 1/2 cup pancake mix. Pour into greased bowl, cover and refrigerate 12 hours or overnight.
• In the morning, roll out chilled dough on well floured board into a square slightly larger than 12x12. Cut off uneven edges to get a 12x12 even square. Spread jam over dough entirely, then sprinkle with sugar and cinnamon. Roll into log, cut into 6 2-inch pieces and place into parchment paper lined jumbo muffin tin.
• Preheat oven to 375 degrees. Place rolls next to the oven to come to room temperature quicker.
• Bake 15-20 minutes or until edges start to brown slightly. Remove from oven. For the glaze, stir all ingredients together until your desired consistency is reached. Drizzle over rolls and serve warm.

Nutrition

Calories: 389kcal | Carbohydrates: 65g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 351mg | Potassium: 165mg | Fiber: 3g | Sugar: 43g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Raspberry Cinnamon Rolls