Cinnamon Roll Loaves (from a cake mix)

Oh yes...you'll want to try this easy and simple recipe!

It's deliciously moist and freezes well, so you can pop it out to thaw when

unexpected company stops by.

Or if you need a bite of something sweet after dinnertime! 

And you don't even need a mixer. You can simply mix it by hand! 

I'm always wild about 'shortcuts' using mixes too. It saves all that

measuring and who isn't running short on time...all the time? 

(I raise my hand high!) 

Anyway, I do hope you'll try this recipe soon.  It would make

awesome gifts for the holidays, or any time of the year. 

These loaves freeze nicely. (See TIP below) 

Your neighbors will love you for sharing a loaf! 

I reduced the amount of sugar in the streusel and I think it's

perfectly sweet. 

CINNAMON ROLL LOAVES FROM A CAKE MIX

BREAD: 

1 (16 ozs.) box yellow or white cake mix

1 box (3 ozs) instant (french) vanilla pudding 

1 c. water

1/2 c. oil

3 eggs 

STREUSEL FILLING: 

1 stick butter, softened (1/2 c.)

3/4 c. light brown sugar 

1-1/2 Tb. ground cinnamon

1/4 c. all purpose flour

Preheat oven to 350*. Spray 2 - 9" loaf pans or 4 - 5" smaller pans with 

nonstick cooking spray; set aside. 

In a small bowl, combine filling ingredients: softened butter, 

brown sugar, cinnamon & flour; set aside. (I stir with a fork). 

In a large bowl, mix cake mix, pudding mix, water, oil and eggs; stir until

smooth and blended well. 

Pour half the bread batter into prepared loaf pans, dividing evenly. 

(as much as possible) 

Drop more than half of the streusel mixture over middles of each loaf (I used my fingers to spread); swirl with a toothpick or small knife.  Pour remaining batter over the top; then spread the remaining streusel over the top; swirl if you want, or not. 

Bake large loaves about 45 minutes; small loaves about 33 minutes, or until they test done (a toothpick comes out with some moist crumbs).

Cool in pan for 10 minutes; remove from pans to cool to wire rack. 

If you're going to eat soon (& not freeze) you can mix a little powdered

sugar and milk or water, to make a glaze to drizzle over the top. 

If you're going to freeze, glaze just before serving.  

TIP: To freeze: wrap cooled loaves in plastic

wrap then place in a freezer bag, making sure to write the

date.  Enjoy within 2 months. 

Recipe inspired by good friend Brandie The Country Cook - revised. 

You might also enjoy...

Amish Cinnamon Swirl Bread (AKA Bob Evans Cinnamon Loaves)

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