Cake Mix Cinnamon Rolls
Cake mix may seem like an unlikely place to find an amazing cinnamon roll recipe, but these irresistible glazed Cake Mix Cinnamon Rolls are easy to make and versatile.
Servings: 24
Calories: 489kcal
Ingredients
For the dough:
- 2 cups warm 2% milk 120° to 130°F
- ½ cup salted butter melted, 120° to 130°F
- 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 salted butter very soft
- 2 cups packed brown sugar
- 4 tablespoons cinnamon
- 1 cup heavy cream***
For the glaze:
- 6 tablespoons salted butter softened
- 3 cups powdered sugar
- 1-1/2 teaspoons vanilla extract
- 2 to 3 tablespoons 2% milk
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
- See the article for tips on different types of yeast. I like to use Red Star Platinum Instant Yeast.
- Store in an airtight container at room temperature for 48 hours. Freeze or refrigerate any leftover rolls.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 489kcal | Carbohydrates: 75g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 296mg | Potassium: 121mg | Fiber: 2g | Sugar: 43g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg