Lemon Rolls

I found a number of recipes using lemon cake mix for these rolls. This one is adapted from the kraft website. They were delicious. They were moist and tender and had the most wonderful lemon flavor. Lemon is one of my favorites so how could I go wrong? I had a few leftover after giving most away and made french toast, tasted amazing.

Dough:

• 1 box lemon cake mix
• 2 tablespoons instant yeast (fast rising)
• 5 cups flour
• 1 teaspoon salt
• 2 1/2 cups warm water
• 1 teaspoon vanilla

Filling:

• 3/4 cup butter, softened and divided
• 3/4 cup white sugar
• Zest from 1 lemon
• 1 package lemon flavor instant pudding

Frosting:

• 1/2 cup cream cheese, softened
• 2 teaspoons lemon juice
• 3 cups icing sugar
• 3 tablespoons milk

1. In mixer with dough hook combine cake mix, yeast, flour, and salt. 
2. Add warm water and vanilla and mix well, kneading until ingredients are combined. If the dough is sticky lightly oil your hands and form dough into a ball. 
3. Cover bowl and let rise in a warm place until doubled, approximately 1 hour.
4. Divide dough in half. On a floured surface roll half of the dough into a 9" x 13" size.
5. Brush with half of the butter.
6. In a small bowl combine white sugar, zest of lemon, and lemon flavored instant pudding until well combined.
7. Sprinkle half of the sugar mixture over buttered dough. Roll up dough lengthwise. Slice dough into 12 pieces. Place in one of the greased 9" x 13" pans. Repeat with remaining dough for the second pan.
8. Cover pans and let rise in warm place for 30 minutes.
9. Bake in a 350º oven for for 25 minutes or until golden in color.
10. Remove from oven and immediately spread rolls with frosting which has been whipped until creamy. Optional: sprinkle with lemon zest. These rolls are best fresh but freeze well and a quick warm up in the microwave will result in a 'just out of the oven' freshly baked roll.
11. Yield: 24 rolls