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+ servings

Cake Mix Cinnamon Rolls

3.11 from 19 votes
Prep Time 2 hrs 30 mins
Cook Time 25 mins
Total Time 2 hrs 55 mins
Course Breakfast
Servings 24 rolls



  • 1 box yellow cake mix
  • 4 cups all purpose flour
  • 1/4 cup sugar
  • 2 cups warm water no warmer than 110 degrees
  • 2 packets of yeast
  • extra flour for kneading
  • 8 Tablespoons room temperature butter -divided
  • cooking spray

Cinnamon Sugar Filling Mixture

  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 heaping tablespoons of Siagon Cinnamon

Cream Cheese Cinnamon Roll Frosting

  • 4 oz Room Temperature Cream Cheese
  • 4 Tablespoons Butter
  • 1 teaspoon vanilla
  • 1 Tablespoon milk
  • 3 1/2-4 cups Powdered Sugar



  • Start by proofing the yeast by adding warm water and the 2 packets of yeast to a small bowl. The water needs to be at least 95 degrees but no hotter than 110 degrees. It takes about 5 minutes to proof.
  • While the yeast is proofing Mix together 3 1/2 cups of flour , cake mix, and sugar in a large bowl. Make a well in the center to pour the liquid.
  • Once the yeast is completely dissolved give it a little stir and pour into the well of the dry ingredients.
  • I do this the old fashioned way and use a wooden spoon . Slowly stir until all of the ingredients are incorporated. At this point you can add remaining flour until the dough isn't too sticky to knead
  • Turn the dough out onto a floured surface and knead and add flour as needed if the dough gets too sticky
  • After about 5 minutes of kneading the dough should smooth and elastic like
  • Form the dough into a ball and Place in an oiled bowl, cover with a towel.
  • Place in a warm, non drafty area to allow to rise. The dough should double in size after about an hour
  • Mix the ingredients to the cinnamon sugar filling and set aside
  • Punch dough down and turn out onto a floured surface.
  • Cut dough in half , set one half aside and keep one on the floured surface
  • Roll the dough evenly to rectangle , it should be about 14x10
  • Spread 4 tablespoons of room temperature butter out on to the dough, leaving about a 1/2 inch all the way around free of butter
  • Sprinkle 3/4 cup of the cinnamon sugar mixture onto the butter
  • Start rolling the dough up like a jelly roll starting with the long side.
  • Now to cut the rolls. Using a very sharp knife coated with flour cut off the ends and discard.
  • Carefully cut rolls 1/2-3/4 inch wide and place them in an oiled pan. Depending on how you cut them you should get 12 per roll which is perfect for a 9x13 pan. Just make sure you leave enough room for them the rise. (so a total of 24 give or take)
  • Cover and let rise again , they should double in size . It should take about 30 minutes and preheat oven to 350 degrees
  • Repeat this process with the other dough or get them ready to parpaking and freezing
  • Place rolls in a preheated oven and bake for 20-25 minutes, or until slightly golden brown
  • While rolls are baking mix all the ingredients for frosting
  • Let the rolls cool for about 10 minutes and spread frosting on top of rolls


You will have 2 large rolls to cut. If you are baking them in a 9x13 pan I recommend cutting 12 from each roll ..totaling 24 roll. 


Serving: 1g
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