For a homemade yeast roll, these Cake Mix Cinnamon Rolls are relatively quick to make and the result is a super soft cinnamon roll.
Cake Mix Cinnamon Rolls
I have seen recipes for Cake Mix Cinnamon Rolls being shared on social media and other blogs and I, honestly, thought it was a fairly new way to make a yeast cinnamon roll. Then Barbara found this recipe in the Pot ‘O Gold Cookbook that our great-aunt gave our grandma for her 60th wedding anniversary almost 20 years ago.
So we had to try it and see if all the buzz was for real.
This recipe did not disappoint. These Cake Mix Cinnamon Rolls are super soft and only made better with this Cream Cheese Frosting.
The great thing about these is that they are relatively fast for a homemade cinnamon roll. You only let them rise one time, much different than another recipe we typically make.
One quick note, the last couple of times I have needed a yellow cake mix I had a hard time finding it in the grocery store. Maybe it is just in our hometown but just in case, here is a link to some good options.
Don’t have time to make breakfast rolls from scratch? Try these Quick Cinnamon Rolls using refrigerated crescent rolls.
- 2 packages of dry yeast
- 2 1/2 cups warm water
- 1 pkg. yellow cake mix
- 4 1/2 cups flour
- 4 Tablespoons butter melted
- 1 cup brown sugar
- 2 teaspoons cinnamon
- Dissolve yeast in warm water; add cake mix and flour. Knead for 5 minutes.
- Let rise until doubled in size.
- Divide into two parts.
- Roll out one at a time to 1/4-inch thickness.
- Brush butter over entire surface of dough.
- Combine brown sugar and cinnamon, and sprinkle over dough.
- Roll up tightly like a jelly roll, and cut into 1-inch thick slices.
- Repeat with second ball of dough.
- Place in greased 13x9 inch metal pan.
- Bake at 350 degrees F for 20-25 minutes.
Referral links are used in this post.
Linking up to Weekend Potluck over at The Country Cook!