Cake Mix Cinnamon Rolls Recipe

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I am ashamed to admit that I have never attempted to make homemade cinnamon rolls.  I don't know what it is about "rolls" in general, but I tend to get a little hesitant to make them.  I always worry that they won't rise or something will go terribly wrong!  I gave this recipe a whirl and my whole family loved them, including my Mom and sisters who stopped by for a visit!  Maybe it is the little hint of sweetness the cake mix gives?  Or that they are smothered in cream cheese frosting? I don't know, but I know that I can't wait to make them again!  Make them tonight and eat them for breakfast.  Trust me, your family will thank you.

Cake Mix Cinnamon Rolls Recipe:
(Makes 24 rolls)
Ingredients:

Cinnamon Rolls:
1 box of white or yellow cake mix
2 packages of active dry yeast
2 1/2 cups of warm water
1 teaspoon vanilla
1 teaspoon salt
5 cups flourFilling:
2 cups brown sugar
Cinnamon
1/2 cup butter, softened

Frosting:
1 can cream cheese frosting
Directions:
Mix yeast and warm water until dissolved.  Combine cake mix, salt and flour in a large bowl.  Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture.  Mix well.  This may require kneading with your hands a bit to completely combine ingredients.  Cover tightly.  Let rise for one hour.  Punch down and let rise again for another 30-60 minutes.On a floured surface, roll dough into a rectangle shape, approx 1/4″ thick.  Once dough is rolled out, brush with softened butter.  Sprinkle with brown sugar.  Sprinkle with cinnamon – use as little or as much as you like.  Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.  Slice dough into 24 equal sized pieces.

Place rolls in two greased 9×13 pans.  Cover and let rise until doubled in size.  I usually sit my rolls on my stove top while my oven preheats to 350 degrees.  This allows them time to rise and provides a bit of warmth from the oven warming.  Bake at 350 degrees for 15-25 minutes or until golden brown. This will depend on your stove and your preference for how brown you like your cinnamon rolls. Remove from oven and let cool slightly.  If you prefer your frosting to melt into your rolls, frost after rolls have cooled for 10-15 minutes.  If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting.
(Recipe from Love From the Oven)

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  1. Megan says:

    These are amazing! My hubby;s favorite cake mix is the funfetti cake mix and these would be fun to make that flavor. My husband will be a lucky man when I make these!

  2. Looks so good what a great idea do you think that it would work to cut in half and just do one 9×13 pan.. There is only 4 in my little family we dont need 2 whole pans lol

    • Jane says:

      How about packing the extra rolls in pretty containers and share them with a neighbor, mailman, a friend….the list is endless. The recipient will be pleased and you will feel great for sharing a little kindness.

  3. Bina says:

    What a great idea! I’m definitely going to make these! Our families favorite cake is spice cake so I’ll try using that as well. I’m getting hungry just thinking about them :-)

  4. Bina says:

    What a great idea! I’m definitely going to make these! Our families favorite cake is spice cake so I’ll try using that as well. I’m getting hungry just thinking about them :-)

    • Susan Crayne says:

      I made these for Christmas and they were incredibly good! The dough was really sticky and a bit difficult to work with so I only made 12 and then I froze the other roll of dough for another time. I baked them this morning and they turned out okay, but not as great as the fresh made. I didn’t let them thaw complete because a) I didn’t want to deal with the sticky dough again, and b) because all the filling started running out. So I thaw them just enough to get a knife through them and then baked them for 30 minutes or so. They are a little crunchier as the filling was leaking out and baking up crisp, but again still edible.

  5. Dayna says:

    These are really amazing!! I have NEVER made anything with yeast turn-out good. But these totally rock! And I love that they are egg-free (my son has a rare disease EoE and is allergic to many things – eggs being one of them). Love it! THANKS!!!

  6. Sarah says:

    IS it OK to prepare the dough the night before and then cook it in the morning? Recipe sounds great, but not sure I have 3 hours to dedicate to making breakfast in the morning. What are your suggestions? Thanks!

    • Six Sisters says:

      I haven’t tried preparing the night before so I am not sure how it would work. You may be able to store the dough in the fridge covered with plastic wrap. I have also made them the night before and stored them on my counter in an airtight container and they are still fresh and delicious by morning!

    • Six Sisters says:

      I just add the 5 cups of flour listed in the ingredients, but if it is still too sticky you can definitely add more! It can vary a lot depending on humidity, altitude, etc.

      • LoAnne Nemeth says:

        Thank you for letting us know how much flour because I seen the flour in the directions but not the amount or that you use it in the ingredient list. I looked a number of times because I could not figure out how you would be able to roll out the dough.

  7. Kendra says:

    When making cinnamon rolls with cake mix, does the cake mix mean just the dry? Or the whole cake mix…eggs, oil and dry?? I’m confused =\

  8. Stacey says:

    EXCELLENT!!!! The cake mix gives it the perfect flavor and texture!!! I have been trying cinnamon bun recipes for a while they are never quit right but these are TERRIFIC!!!!! Thank you so much for posting!!!!!!!!!!!

  9. Leah says:

    I’m new to baking. So this may be a dumb question..do I prepare the cake mix as i would the cake. Adding the ingredients required on the box? Or am I just using the dry cake mix?

    • Cyd says:

      It says use as little or as much as you like. I just sprinkled it over the top. Not too thick though because I didn’t’ want it to overpower the recipe.

  10. Teri says:

    I have been making these for 30+ years. Started making them in high school for family & friends. I have used both the white & yellow cake mixes and they are equally good. The best one to use, however, is FRENCH VANILLA!!

  11. Maureen V says:

    I have been looking for this recipe for ever!! My mom had it and lost it many years ago. Can not WAIT to try these again. If its anything like my old recipe, they are amazing!!

  12. Mavis says:

    I have made these a number of times and everyone says they are the best rolls. Have given the recipe away to many ladies who have asked for it. I also make a carmel sauce and put it in the bottom of the pan before I let them rise. It is just l cup brown sugar, 1/2 cup marg. or butter and 4 Tbsp water–
    Boil for l minute on stove and pour into pan. Rolls on top and rise and bake. Very good

  13. Kristina says:

    This is a yeast dough so the only difference between it and traditional cinnamon rolls would be the flavor you get from the cake mix. Everything else is pretty much the same, although there’s no added oil or shortening to the dough itself. I guess there’s bit of that in the cake mix? Just the addition of vanilla sounds interesting. I may add some next time I make cinnamon rolls. Anyway, if you can make these, you’d probably do just as well with the old-fashioned ones. But if you like the extra pop of flavor from the cake mix, you don’t need to even try. You’ve proven your cinnamon roll expertise.

  14. Lamar says:

    One of my favorites? We have tried many variations with flavors i.e. chocolate fudge cake mix or my favorite, white cake mix with a teaspoon of orange extract and then put semi sweet chocolate chips in when adding the brown sugar and butter. The chips make it sweet enough no icing required! Sounds like the basic recipe is good and you can use your imagination!

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