Cake Mix Cinnamon Rolls

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Cake Mix Cinnamon Rolls- Gooey cinnamon rolls that start with a cake mix. They take a bit of time, but, are totally worth it.  Plus, you can use this recipe with any flavor cake mix! 

I don't make this too very often.  They are kinda a "special occasion" cinnamon roll for us.  They involve waiting and that is not something that I'm very good at.  However, these are totally worth the wait, so, I dive into them every so often. 

They are quite delicious and once you try them, you may re-think your cinnamon roll recipe.

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Ingredients Needed

• Dry cake mix
• Milk
• Dry active yeast
• Flour
• Butter
• Brown sugar
• Ground cinnamon
• Powdered sugar
• Vanilla

Recipe Notes

• As long as you stick with a standard size box (15-18 oz) of cake mix, you can use any flavor or brand.  
• Your warm milk should be anywhere from 105-110 degrees (F) when mixed with the yeast.  If desired, you can use warm water instead.  The temperature will be the same.

Storage

• Keep any leftovers in a covered container.  No need to put them in the refrigerator, unless your weather is really hot or humid.  They are best eaten within 3-4 days.
• If you wish to freeze your cinnamon rolls...you can!  Bake them as noted in the recipe and let them cool completely.  Then, store in a covered/freezer safe container or bag. They are good for a couple of months.   I recommend waiting until you are ready to eat your frozen rolls to add the icing. 

Try These Too!

• Shortcut Caramel Rolls
• Easy No Yeast Cinnamon Rolls

linking up and weekend potluck

Cake Mix Cinnamon Rolls

By Erin

Prep: 35 mins Cook: 10 mins Yield: 12 rolls

Gooey cinnamon rolls that start with a cake mix. They take a bit of time, but, are totally worth it. Plus, you can use this recipe with any flavor mix!

Ingredients

For the Dough:

• 1 standard size box dry cake mix (any flavor!)
• 1 1/4 cups warm milk
• 2 1/4 tsp dry active yeast
• 2 1/2 cups flour (divided)

For the Filling:

• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1 tsp ground cinnamon

For the Glaze:

• 2 cups powdered sugar
• 3-4 TBSP milk
• 4 TBSP butter, melted and cooled
• 1 TBSP vanilla extract

Instructions

1. Activate the Yeast: In a bowl, mix together the dry active yeast with the warm milk. Let it sit and rest for 5 to 6 minutes until it becomes frothy.
2. Mix the Dough: In a large mixing bowl, combine the dry cake mix with 2 cups of the flour. Add in the yeast and milk mixture and stir until a loose dough forms. Gradually add in the remaining 1/2 cup of flour, starting with just 1/4 cup, and continue mixing until the dough comes together into a cohesive ball. (You may not need all of the remaining flour).
3. First Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm spot until it doubles in size. This can take up to 1 hour.
4. Rest: Punch the risen dough down slightly to release excess air, and let it rest on the counter for 8 to 10 minutes.
5. Roll & Fill: Lightly dust a flat work surface with flour. Roll the rested dough out into a large rectangle roughly 1/4-inch thick. Evenly brush the entire surface with the 1/4 cup of melted butter, then sprinkle uniformly with the brown sugar and ground cinnamon.
6. Shape & Second Rise: Roll the dough up tightly starting from the long edge into a neat log. Cut the log cleanly into 12 separate rolls. Arrange the rolls cut-side up in a greased 9x13-inch baking pan. Cover the pan loosely and place it in a warm area to rise a second time until doubled in size (about 30 to 60 minutes). While they rise, preheat your oven to 375°F.
7. Bake: Once fully risen, bake the rolls for 8 to 12 minutes or until they turn a beautiful light golden brown. Remove from the oven and let them rest and cool for about 10 minutes before frosting.
8. Glaze & Serve: While the rolls rest, whisk together the powdered sugar, milk, 4 tablespoons of melted and cooled butter, and vanilla extract in a medium bowl until completely smooth. Spread the glaze generously over the warm rolls and serve immediately.