Oh heaven help me. I just made these for the first time yesterday, and they are de-li-cious! Light, fluffy, and tasty!! Even better… they’re super easy! I wish I could give proper credit to whoever came up with this recipe, but alas, the author is unknown. I used to be totally intimidated by cinnamon rolls, but after seeing how easy this recipe looked, I knew I had to give it a try. And now I’m passing the goodness on to you. Enjoy! 😀
Cake Mix Cinnamon Rolls
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- 1 pkg. white or yellow cake mix (I used Duncan Hines Super Moist White)
- 2 Tbsp yeast
- 6-7 cups flour, divided
- 2 3/4 cups hot tap water
- Melted butter, as needed (may use water or milk if making without electricity)
- Cinnamon, as needed
- Brown sugar, as needed
- Stir together the cake mix, yeast, and 2 cups of the flour.
- Add the hot tap water. Stir, then add 3 more cups of the flour. Knead until mixed. (If you have a stand mixer, it is much easier to use that.) Then continue adding flour, 1/2 cup at a time, mixing after each addition, until the dough is tacky to the touch. (It should be sticky, but should not actually stick to your finger.) A good sign is that the dough will be pulling away from the edge of the bowl. (Tip: Do not add too much flour. It will result in a drier dough and cinnamon roll. Add just enough to be tacky and then stop.)
- Cover and let the dough rise until double in size. (I just leave it in my mixing bowl on the stand mixer. If you’re not using a stand mixer, then lightly grease a bowl and let the dough rise in it.)
- Turn the dough out onto a lightly floured surface and roll it out to a rectangle shape. (You want it to be about 1/2-inch thick or less.)
- Spread the melted butter over the whole surface (I used roughly 1/4 cup… maybe more :)). Then sprinkle cinnamon and brown sugar as desired over the entire surface. (Note: If you’re using water or milk, just mist it onto the dough. You just want enough to make the cinnamon and sugar stick to the surface.)
- Roll the dough up like a jelly roll and cut into approximately 1-inch sections (Tip: dental floss works great to cut the rolls from the main log. Just slide the floss under the log and then cross the end pieces over the top and pull through. It makes a clean cut without squishing the dough.) Place cut rolls on greased pans. (I used glass pyrex casserole pans.)
- Let rise in pans until double in bulk. Bake at 350 degrees F for 20-25 minutes or until golden on top. Frost while warm.
- Makes anywhere from 12-24 cinnamon rolls, depending on your size. Mine made 18 decently large cinnamon rolls.
(Fun tip: try other flavors of cake mixes!)
Pour a desired amount of powdered sugar into a bowl (anywhere from a 1/2 box to 1 whole box of powdered sugar should cover these… depending upon how thick you like your frosting to be), and add either milk or water a teaspoonful at a time (you can obviously start with a lot more than a teaspoon, but be cautious as it starts to thin out. A little liquid goes a long way.) Beat after each liquid addition until desired consistency is reached. Thicker icing should be spread on rolls with a table knife or small spatula. Thinner icing may be drizzled generously over the top of each roll. (A cream cheese frosting would be awesome with these as well!)