Cake Mix Cinnamon Rolls

Good Morning and Happy Sunday! I was perusing the ole family cookbooks again and found a recipe that came from a great aunt of mine. It’s one that was utilized by my family when we wanted to indulge in cinnamon rolls because it doesn’t take a whole host of ingredients and is pretty easy to make. Though the recipe I had didn’t have a set time to bake the rolls, I got you covered. Let’s roll.



cake box cinnamon rolls

  • Servings: about 8-10 cinnamon rolls
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen


for the dough
1 box yellow cake mix
2 pkgs active dry yeast
2 1/2 cups water
4 1/2 cups flour

for the filling
spreadable butter
brown sugar

for the frosting
1/4 cup butter, room temperature
4 oz cream cheese, room remperature
2 cups powdered sugar


Preheat oven to 375. In a large bowl, mix together the cake mix, water, yeast and flour until it’s all mixed together. You may need to knead it a little to get it all combined. If the batter seems a little too dry, feel free to add a bit of water. Cover and leave in a warm place until it doubles in size.

Roll out the dough on a floured surface to get as rectangular of a shape as you can, until you get it to be 1/4″ thick. Spread an even layer of butter over the dough. Sprinkle and spread the brown sugar over the butter and dash on the cinnamon over top. I didn’t measure these parts, but I would start out with a cup of brown sugar and a tablespoon of cinnamon. Cut the dough into even wheels and place into two 8″ round cake pans.

Let the dough rise again until it doubles. Bake at 375 for 20-23 minute.

For the frosting, whip the cream cheese and butter until you get a smooth and fluffy texture. Slowly add in the powdered sugar until you reach a thicker, smoother consistency.

Once the rolls are done, let them cool a little bit before moving them to a plate. If they’re ready to plate, they’re ready to frost. You can also wait until they’re cooled completely. enjoy with a warm beverage.

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