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Nutrition Facts
Serving Size 1 (198g) Recipe makes 12 servings
Calories 614
Calories from Fat 136		(22%)
Amount Per Serving		%DV
	Total Fat 15.2g	23%
	Saturated Fat 7.0g	34%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 351mg		14%
Potassium 123mg		3%
Total Carbohydrate 112.0g		37%
	Dietary Fiber 2.2g	8%
	Sugars 56.3g
Protein 7.9g		15%
detailed view... how is this calculated?

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Cake Mix Cinnamon Rolls

Recipe #97697 | 2¼ hours | 2 hours prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Ridgely
Aug 12, 2004

My grandmother gave me this recipe and I was intrigued by the fact that a box of cake mix was part of the ingredients of this recipe. They turned out fabulous! This was so easy to make and the dough turned out tender with a deep rich taste (I was shocked because there are no eggs or oil in this recipe). I wanted to have these for breakfast, so I prepared them the night before and let them sit in the refrigerator over night on the last rise. In the morning I set the pans out for about an hour so they could come to room temperature and then baked them according to directions and they turned out perfectly.

SERVES 12 , 2 dozen (change servings and units)

Ingredients

5-6 cups flour
1 (18 ounce) package yellow cake mix
2 (1/4 ounce) packages fast rise yeast
2 1/2 cups warm water (120 to 130)
1/4 cup melted butter or margarine, melted
1/2 cup sugar
1 teaspoon ground cinnamon

Frosting

6 tablespoons butter or margarine, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
2-3 tablespoons milk

Directions

1
In a mixing bowl, combine 4 cups of flour, dry cake mix, yeast and warm water until smooth.
2
Add enough remaining flour to form a soft dough.
3
Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes (I did this step with my Kitchen Aid Mixer).
4
Place in a greased bowl, turning once to grease top.
5
Cover and let rise until doubled, about 45 minutes.
6
Punch dough down.
7
Divide dough in half and let rest covered 10 minutes.
8
Turn onto a lightly floured surface.
9
Roll each portion into a 14 X 10 rectangle.
10
Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon).
11
Roll up jellyroll style, starting with long side.
12
Cut each roll into 12 slices; place cut side down in two greased 13 X 9 baking pans (At this point I just kind of flatten them a bit with my hand so the middles don't raise up).
13
Cover and let rise until almost doubled, about 20 minutes (this is where I put them in the frig over night).
14
Bake at 400 for 10-15 minutes or until golden brown.
15
Cool for 20 minutes.
16
*For frosting, in a mixing bowl, cream butter, powdered sugar and vanilla.
17
Add enough milk to achieve desired consistency.
18
*I prefer a cream cheese frosting on cinnamon rolls so I changed that as well, but this works out just great.

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Featured Reviews for This Recipe

From: Chef #726195

On Jan 13, 2008

I made these this weekend and they are awesome! This is the best recipe I have found for cinnamon rolls yet! My husband, who does not eat sweets, commented the whole time they were baking how great they smelled and he ate 4 of them as soon as they came out of the oven!!! I used a french vanilla cake mix and icing for mine and they tasted fabulous! They were very easy to make and it says it makes 2 dozen but mine made 36! They were light, extremely tasty and not dry and biscuity like most cinnamon rolls! I will definately make them again and again and again and.......

0 people found this review helpful

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From: Lutie

On Dec 30, 2007

The flavor is "okay", but you can tell there is a mix involved. It does cover up the yeasty flavor that regular recipes of cinnamon rolls carry. I felt that the rolls dried out way too fast and did not stay fresh long enough for me. In contrast, my family thought they were really good (and they are not as critical as I when it comes to food preparation, flavor, etc.). I used the French vanilla cake mix, because I previously used it in another similar recipe which specifically called for that flavor. This just did not impress me as much as the other one, but I do like to try new recipes. This is a quite decent recipe and suggest that everyone try it to see if they have better results.

1 person found this review helpful

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From: um-um-good

On Sep 21, 2006

I have been using almost this exact same recipe for several years. I use white cake mix. This is the only recipe i'm always tempted not to share because these are soo knock-your-socks-off incredible! i too prefer cream cheese icing. This is what i use 1/4 cup butter, 1 cup icing sugar, 1/2 cup cream cheese, 1 tsp vanilla. (just blend together) on occasion i have added a squirt of lemon juice to cut the sweetness of the icing even more. These are wonderful!!!

20 people found this review helpful

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From: Chef Mrs. P. #308858

On Apr 16, 2006

Made these for Easter.I adapted this recipe to make in the bread machine (half recipe on the dough only mode). These cinnamon rolls were light and a bakery quality roll. Topped with cream cheese frosting.Yummy! Tip use dental floss to slice the rolls.

13 people found this review helpful

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Read all 12 reviews