cinnamon rolls from cake mix recipe

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

I’ve always been a fan of cinnamon rolls, and I’ve experimented with many different recipes over the years. But this one, made with cake mix, has become a staple in our household.

It’s so easy to make and always turns out delicious. My kids love helping me mix the dough and rolling out the cinnamon sugar mixture.

We’ve even started making them on the weekends as a special treat. The smell of cinnamon and sugar wafting from the oven is just heavenly.

I love that this recipe is perfect for any occasion – whether it’s a family gathering or just a quick breakfast on the go. And the best part?

They’re surprisingly healthy considering how tasty they are. With only 2g of fat per serving, you can feel good about serving them to your family.

Plus, they freeze beautifully so we can enjoy them all year round.

Cinnamon Rolls from Cake Mix

4.9 from 1028 votes

These soft and fluffy cinnamon rolls use a yellow cake mix to create a quick and easy dough. They are swirled with a buttery cinnamon sugar filling and topped with a simple glaze.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

1 box yellow cake mix (15.25 oz)
2 1/4 cups all-purpose flour, divided
1 packet active dry yeast (2 1/4 tsp)
1 1/4 cups warm water (110°F to 115°F)
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

1 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1In a large mixing bowl, combine the cake mix, 2 cups of flour, and yeast.
2Add the warm water, melted butter, and egg, then beat on low speed for 30 seconds, scraping the sides constantly.
3Increase speed to medium and beat for 2 minutes until the dough is smooth and elastic.
4Gradually stir in the remaining 1/4 cup of flour to form a soft dough.
5Turn the dough out onto a lightly floured surface and knead for about 5 minutes, adding a little more flour if needed, until the dough is smooth and no longer sticky.
6Place the dough in a greased bowl, turning once to coat the top.
7Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
8Punch down the dough and turn it out onto a lightly floured surface.
9Roll the dough into a 12×18 inch rectangle, about 1/4 inch thick.
10Spread the softened butter evenly over the dough, leaving a 1/2 inch border on one long edge.
11In a small bowl, mix the brown sugar and cinnamon together.
12Sprinkle this mixture evenly over the buttered dough.
13Starting from the long edge with the filling, roll the dough tightly into a log, pinching the seam to seal.
14Cut the log into 12 equal slices using a sharp knife or dental floss.
15Place the slices cut side up in a greased 9×13 inch baking dish, spacing them evenly.
16Cover the dish with a towel and let the rolls rise for 30 minutes, or until they are puffy and almost doubled.
17Preheat your oven to 350°F.
18Bake the rolls for 20 to 25 minutes, until they are golden brown on top and the centers are cooked through.
19A toothpick inserted into the center of a roll should come out clean.
20While the rolls bake, whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
21Adjust the milk to reach a drizzling consistency.
22Remove the rolls from the oven and let them cool for 5 minutes, then drizzle the glaze over the warm rolls before serving.

🔧Equipment

Large mixing bowl
Electric mixer with dough hooks
Rolling pin
9×13 inch baking dish
Pastry brush
Small bowl for glaze
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 340mg🌾Total Carbs: 48g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 4g

📝Notes

For a richer flavor, use buttermilk instead of water in the dough. You can also add raisins or chopped pecans to the filling. Store leftover rolls in an airtight container at room temperature for up to 2 days.

Watch Video Of How Cinnamon Rolls from Cake Mix Works

These cinnamon rolls from cake mix are always a hit at our house, whether we’re serving them as a special treat or just a quick breakfast on the go. They’re easy to make, delicious, and surprisingly healthy considering how tasty they are.

Plus, they freeze beautifully so we can enjoy them all year round. My kids love helping me make them, and I love serving them to our family gatherings.

❓ Frequently Asked Questions About Cinnamon Rolls from Cake Mix

Q: Can I use whole wheat cake mix instead of regular cake mix?

No, using whole wheat cake mix will alter the flavor and texture of the cinnamon rolls significantly. The original recipe was designed with regular cake mix in mind.

Q: How long do I need to let the dough rise?

The dough should be allowed to rise for at least an hour, but it’s best if you can let it rise for 2-3 hours for the best results.

Q: Can I make these cinnamon rolls ahead of time and store them in the fridge or freezer?

Yes, you can make these cinnamon rolls ahead of time and store them in the fridge or freezer for up to 2 weeks or 2 months respectively.

Q: What kind of icing should I use on my cinnamon rolls?

For this recipe, we recommend using a simple powdered sugar glaze made with powdered sugar and milk.

Q: Can I add nuts or chocolate chips to my cinnamon rolls?

Sure! Feel free to get creative and add your favorite mix-ins such as chopped nuts or chocolate chips to give your cinnamon rolls an extra boost of flavor and texture.

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