Cake Mix Cinnamon Rolls Recipe

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.

Serves: 24

Cake Mix Cinnamon Rolls Recipe

1 hr, 10 Prep Time

25 minCook Time

1 hr, 35 Total Time

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  • 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 flour
  • Filling:
  • 2 cups brown sugar
  • Cinnamon
  • 1/2 cup butter, softened
  • Frosting:
  • 1 can cream cheese frosting


  1. 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.

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62 Responses to “Cake Mix Cinnamon Rolls Recipe”

    • 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.
    • 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!
  1. 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
  2. Kristina
    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.
  3. Lamar
    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!
  4. These look delish, but unfortunately I CAN mess them up. I have horrible luck with Cinnamon rolls. After an hour they hardly rose. I covered with seran wrap and a towel. Maybe that isn't tight enough of a cover? I put a cover on it and I'm leaving it be longer. Keeping my fingers crossed.
  5. Jaclyn Sinkewicz
    I made these a few weeks ago. Before rolling out dough to add filling I split the dough and froze half. (I plastic wrapped it then zip locked it). Then completed the first 1/2 of the batch. I honestly didn’t really like the first batch. I thought the cake mix leaveners gave it an odd consistency. Flavor was good and I found them to be dry. (I made scratch whipped cream cheese buttercream) I also took some of the frosting and covered them as soon as they came out of the oven. Still dry and seemingly flat flavor compared to other recipes I’ve tried. The second half of the dough I made this week. I added vanilla to the softened butter, and a pinch of salt to the filling, I made a full filling mix for the 1/2 batch, I used 90% of it inside. Then I spread a coat of extra topping on the bottom of my buttered pan and sides. Rolled my dough up (more difficult with the extra dry filling, but doable) sliced and panned. I warmed the oven letting them rise a bit in the warm kitchen air. Then I poured 1/2 and 1/2 over the tops of the buns seeping down into the folds.. out of the oven I covered in foil, 15-20min the. When cooler flipped the whole tray. Okey gooey beautiful tasty moist tight bakery rolls.. The second batch was increadable! After the first batch I didn’t think I would ever make this recipe again(it was good but not make again yum, the second back is heavenly.. I’m gonna make the dough and portion and freeze a few batches so I can do the final steps whenever for a amazingly easy wow factor! It only took a few hours to thaw on the counter. 1/2 batch dough I made 8 slices, makes a 9x13 full, and the size is about 3”highx3-4” around once baked.

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