cake mix cinnamon rolls recipe

Written ByJenny Smyth Posted on
cake mix cinnamon rolls recipe
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The Best cake mix cinnamon rolls recipe

I’ve been making cake mix cinnamon rolls for my family for years, and they’re always a hit. I love how easy it is to whip up a batch, and the kids adore the sweet, gooey goodness. These rolls are perfect for any occasion, whether it’s a special event or just a Tuesday.

I’ve found that using a cake mix makes the process even quicker and more efficient, without sacrificing any of the flavor or texture. Plus, they’re incredibly versatile – you can top them with cream cheese frosting, glaze, or even just a simple dusting of cinnamon sugar. My family loves them so much that we’ve even started making them on weekends as a fun breakfast treat.

I’ve experimented with different types of cake mixes and toppings over the years, but this recipe remains one of our favorites. The combination of the moist cake and the sweet, sticky cinnamon filling is unbeatable. It’s amazing how something so simple can bring so much joy to our family meals.

I’ve tried making these rolls from scratch before, but let’s be real – who has time for that? Using a cake mix saves us hours in the kitchen and still yields amazing results. The key to these rolls is using high-quality ingredients and not overmixing the dough.

I like to use a good all-purpose flour and real butter to give them that extra oomph. And don’t even get me started on the importance of using real cinnamon – it makes all the difference in the world. One thing I love about these rolls is how adaptable they are.

You can top them with anything from cream cheese frosting to chopped nuts, or even just a sprinkle of cinnamon sugar. My kids love helping me pick out different toppings and decorations for our rolls – it’s become a fun little tradition in our household.

Cake Mix Cinnamon Rolls

Cake Mix Cinnamon Rolls

4.8 from 1483 votes

These cinnamon rolls start with a box of yellow cake mix for a soft, tender dough. They are swirled with a buttery cinnamon sugar filling and topped with a simple cream cheese glaze.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 310 kcal

🥘Ingredients

For the Dough

1 box (15.25 oz) yellow cake mix
2 1/4 teaspoons active dry yeast
1 cup warm water (110°F)
3 1/2 cups all-purpose flour, plus more for dusting
1/4 cup unsalted butter, melted
1 large egg, room temperature

For the Filling

1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 tablespoons ground cinnamon

For the Glaze

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
2-3 tablespoons milk

👨‍🍳Directions

1In a large mixing bowl or the bowl of a stand mixer, combine the cake mix and yeast.
2Add the warm water and stir until the cake mix is moistened.
3Let the mixture sit for 5 minutes until it becomes bubbly and foamy, indicating the yeast is activated.
4Add the melted butter, egg, and 2 cups of flour to the yeast mixture.
5Mix on low speed until combined, then gradually add the remaining 1 1/2 cups of flour, 1/2 cup at a time, until a soft dough forms.
6The dough should pull away from the sides of the bowl but still be slightly sticky.
7Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
8If using a stand mixer, knead with the dough hook on medium speed for 5 minutes.
9Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour until doubled in size.
10While the dough rises, make the filling by mixing the softened butter, brown sugar, and cinnamon in a small bowl until well combined.
Set aside.
11Grease a 9×13 inch baking dish with butter or non-stick spray.
12Punch down the risen dough and turn it out onto a lightly floured surface.
13Roll the dough into a 12×18 inch rectangle about 1/4 inch thick.
14Spread the cinnamon filling evenly over the dough, leaving a 1/2 inch border on one long edge.
15Starting from the long edge opposite the border, tightly roll the dough into a log.
16Pinch the seam to seal.
17Using a sharp knife or dental floss, cut the log into 12 equal slices, each about 1 1/2 inches wide.
18Place the slices cut side up in the prepared baking dish, spacing them evenly.
19Cover the dish with plastic wrap and let the rolls rise for 30-45 minutes until they are puffy and have doubled in size.
20Meanwhile, preheat your oven to 350°F (175°C).
21Bake the cinnamon rolls for 20-25 minutes until they are golden brown on top and the centers are set.
22A toothpick inserted into the center of a roll should come out clean.
23Remove from the oven and let them cool in the pan for 10 minutes.
24While the rolls cool, make the glaze by beating the cream cheese and butter together with an electric mixer until smooth.
25Gradually add the powdered sugar and vanilla, then beat in milk 1 tablespoon at a time until the glaze reaches a pourable consistency.
26Drizzle the glaze over the warm rolls and serve.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Rolling pin
9×13 inch baking dish
Plastic wrap
Small bowl
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 310 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 320mg🌾Total Carbs: 47g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 4g

📝Notes

For a quicker version, you can skip the first rise and let the shaped rolls rise only once for about 30 minutes. The rolls are best served warm on the day they are made.

Watch Video Of How Cake Mix Cinnamon Rolls Works

These cake mix cinnamon rolls are always a good idea for any occasion because they deliver homemade taste with minimal effort. They work perfectly for family gatherings, holiday mornings, or lazy weekends when you want something special without spending hours in the kitchen. I love that I can whip up a batch with ingredients I already have on hand, and everyone from kids to grandparents asks for seconds.

For storage, keep leftover rolls in an airtight container at room temperature for up to two days. To reheat, microwave a single roll for 15 seconds or warm them in a 350 degree oven for 5 minutes. If you want to serve them later, freeze the unbaked rolls on a baking sheet, then transfer to a freezer bag.

When ready, thaw overnight in the fridge and bake as directed. Serve these rolls with a drizzle of cream cheese frosting or a simple powdered sugar glaze, and pair them with a hot cup of coffee or a glass of cold milk. They are a comforting treat that never disappoints.

❓ Frequently Asked Questions About Cake Mix Cinnamon Rolls

Q: What type of cake mix works best for these cinnamon rolls?

A: I’ve found that using an all-purpose flour-based cake mix works best for these rolls. It provides a nice balance of moisture and structure that holds up well to the cinnamon filling.

Q: Can I make these rolls ahead of time?

A: Yes! One of my favorite things about this recipe is that you can make the dough ahead of time and store it in the fridge overnight. Just be sure to let it come to room temperature before rolling it out and topping it with cinnamon.

Q: How do I store leftover cinnamon rolls?

A: Leftover cinnamon rolls are best stored in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can also freeze them for up to 2 months – just thaw them at room temperature when you’re ready.

Q: Can I make these rolls gluten-free?

A: Yes! To make these rolls gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend and follow your usual mixing procedure.

Q: What’s the best way to reheat leftover cinnamon rolls?

A: I like to reheat my leftover cinnamon rolls by wrapping them in foil and baking them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.

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