Cake Mix Cinnamon Rolls
User Reviews
4.6
Cake Mix Cinnamon Rolls
Description
Cake Mix Cinnamon Rolls combine the convenience of boxed cake mix with traditional yeast dough techniques to form a yeasted dough enriched with milk and melted butter. The dough is kneaded until slightly tacky, contributing to a soft, slightly chewy texture when baked. The filling layer blends softened butter with packed brown sugar and cinnamon, imparting a warm, sweet-spiced flavor typical of cinnamon rolls. After baking in prepared pans, the rolls are covered with a vanilla-flavored glaze made from powdered sugar and butter for extra richness and sweetness.
The dough's warmth during mixing, maintained at 120 to 130°F, activates the yeast properly, ensuring rise and softness. Using cake mix adds a subtle vanilla note and tenderness distinct from plain yeast roll dough. The cinnamon-brown sugar filling melts into pockets within the spirals, contrasting with the fluffy dough structure. The glaze's smooth texture balances the fragrant filling and creates a glossy finish.
These rolls can be served fresh and warm, ideal for breakfast or brunch occasions. They pair well with coffee or tea and can also be enjoyed as a sweet snack. The recipe is suitable for making a large batch to feed a crowd or to share.
Proper storage includes keeping the rolls in an airtight container at room temperature for up to 48 hours. Leftovers can be refrigerated or frozen and reheated gently to retain softness and flavor. The notes advise monitoring yeast quality and recommend a specific yeast brand for best results. The recipe provides a detailed, stepwise approach to ensure dough consistency and successful rising.
Ingredients
For the dough:
- 2 cups milk 120° to 130°F, 2%, warm
- ½ cup butter melted, 120° to 130°F, salted
- 5 1/2 cups all-purpose flour divided
- 1 box white cake mix 15.25 ounces
- 2 packages instant yeast (1/4 ounce each or a total of 4 1/2 teaspoons yeast)
For the filling:
- 1 cup butter very soft, salted
- 2 cups brown sugar packed
- 4 tablespoons cinnamon
- 1 cup heavy cream
For the glaze:
- 6 tablespoons butter softened, salted
- 3 cups powdered sugar
- 1-1/2 teaspoons vanilla extract
- 2 to 3 tablespoons milk 2%
Instructions
- Spray two 9×13-inch baking dishes cooking spray. Set aside.
- In a large bowl, whisk together 4 cups flour, cake mix and instant yeast.5 1/2 cups all-purpose flour, 1 box white cake mix, 2 packages instant yeast
- In the bowl of the stand mixer, add the milk and butter, making sure that the temperature is between 120-130ºF so that the yeast can activate. 2 cups warm 2% milk, ½ cup salted butter
- Add the flour mixture to the milk/butter, then with the paddle attachment, mix until the ingredients are just combined. Allow the mixture to rest for 10 minutes.
- Switch to the dough hook and start the stand mixer on low speed to knead the dough. Add the remaining flour ¼ cup at a time, until a soft dough forms. You don't want the dough to be dry, so add the flour slowly. The dough should be slightly tacky to the touch but pulling away from the sides of the bowl. Knead on low speed for 5-7 minutes.
- Place dough in a greased bowl, turning once to grease top. Cover with plastic wrap or a towel and let rise in a warm place until almost doubled, about 45 minutes.
- Turn the dough out onto a lightly floured surface. Divide the dough in half. Roll each dough ball into a 14×10-in. rectangle (you'll have two rectangles).
- Spread ½ cup of softened butter on each rectangle. Then divide the brown sugar between the two rectangles and sprinkle all over the top. Rub the brown sugar into the butter slightly with the pads of your fingers. Sprinkle the cinnamon over the brown sugar butter mixture. 1 cup salted butter, 2 cups packed brown sugar, 4 tablespoons cinnamon
- Roll up jelly-roll style, starting with a long side, making right roll. Cut each roll into 12 slices using a dough cutter or sharp knife (or floss makes a clean cut). place cut side down in two greased 13×9-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.
- Preheat the oven to 375ºF. Pour ½ cup of warm cream over each pan of risen rolls. 1 cup heavy cream***
- Bake for 25-30 minutes or until golden brown. Check the rolls at 20 minutes. If they look like they are getting too brown, cover them loosely with aluminum foil for the remaining baking time.
- For the glaze, mix together the soft butter, powdered sugar and vanilla in a medium bowl. Add milk, one tablespoon at a time, until you reach the glaze consistency you'd like. Add more milk if you’d like it to be a thinner glaze rather than thicker. 6 tablespoons salted butter, 3 cups powdered sugar, 1-1/2 teaspoons vanilla extract, 2 to 3 tablespoons 2% milk
- Allow the rolls to cool for 20 minutes, then drizzle or spread the glaze on over the rolls.
Notes
- Use warm liquids between 120°F and 130°F to properly activate the yeast without killing it.
- Store cinnamon rolls in an airtight container at room temperature for up to 48 hours to retain freshness.
- Freeze or refrigerate leftover rolls and reheat gently before serving to restore softness.
- Consider using Red Star Platinum Instant Yeast for consistent rising performance.
- Adjust flour gradually during kneading to achieve a slightly tacky dough that pulls away from the bowl sides.
- Refer to yeast type articles for best practice in yeast selection and usage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 75g | 25% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 296mg | 12% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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