Very best!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 25 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 24 |
| Yield: | 2 dozen buns |
Ingredients
- 2 (.25 ounce) packages active dry yeast
- 2 ½ cups warm water (110 degrees F)
- 1 (18.25 ounce) package yellow cake mix
- 6 cups all-purpose flour, divided
- 3 eggs
- ⅓ cup vegetable oil
- 1 ½ teaspoons salt
- ½ cup butter, softened
- 4 tablespoons white sugar
- 2 tablespoons ground cinnamon
- ¼ cup butter, melted
- 3 cups confectioners’ sugar
- 1 ½ teaspoons vanilla extract
- ⅔ cup milk
Instructions
- In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
- Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
- Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
- Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.
Nutrition Facts
| Calories | 367 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 340 mg |
| Sugars | 27 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
awful. I will not be making these again. they were just like regular buns but sweetened a little.
The perfect recipe for Christmas morning
I don’t know what I did wrong with the icing…. my butter coagulated and it came out “grainy” looking. It never fully incorporated. It was also really thin. Such a bummer when you get through all the other complicated steps fairly successfully.
Best cinnamon rolls ever! The only thing I changed was the icing. I topped them with my favorite cream cheese icing. And, oh wow, were they ever delicious!!
Absolutely amazing!! These cinnamon buns live up to the promise in their name! Best Ever!! Love!!!
I made these cinnamon rolls for the first time today. I followed dough recipe exactly but I added pecans to the sugar and cinnamon mixture. They turned out better than My old recipe I’ve been using for years. This is a keeper.
They rose about 1/2 as much as I would have liked. It might have been my yeast. I also did’t put enough mixture in the roll as I had a jar of sugar and cinnamon already mixed and I just sprinkled some on. I should have followed the directions more. In any case, these were very very good. I used a cream cheese topping and that certainly does not hurt them.
I love these cinnamon buns! My reviewers said they are better than Cinnabon’s! I have made a couple of adjustments. The first rise is definitely more than 45 minutes, could be a couple hours. I double the filling, yum! And no need to turn your oven on when your rolling them out, you have to wait until they rise again, which for me was about an hour. The result is delicious!
Have passed this recipe to numerous friends who say it is the easiest they have ever made. Makes large amounts which freeze fantastically! They never dry out and always taste like the day they were made. If quantity is too much, I use some of the dough to make loafs of bread. I made no changes to this great recipe! KK
Very good dough. Took more than double the cinnamon and sugar to do the fill and I still felt there wasn’t enough. Going to try someone’s brown sugar suggestion next time. Also go with the cream cheese frosting in the comments. Fantastic
These are the most amazing delicious cinnamon rolls ever. Thank you for sharing!
Soo delicious! I made a few changes. I used quick rise yeast, so I added it to the flour and cake-mix. I then scalded a cup and half of milk with a half a cup of water. I added the hot milk mixture to the dry ingredients and whisked it together. I then added the egg and oil then worked in flour until it was a soft dough that was slightly sticky. Not leaving anything on the fingers when touched. Because I used the quick rise yeast I let it rest 10 minutes and then rolled it and spread soft butter, then sprinkled brown sugar and cinnamon. Soooo gooood! Going to add nuts and raisins next time. Was in a rush. Going in my use again recipe book
Crazy delicious!!!
This is my go-to cinnamon roll recipe, we absolutely love it. It always turns out great for me.
This is one of the most delicious recipes for cinnamon rolls. They are moist, and very easy to make.
Just got done making these perfect thank you for sharing
Made for Christmas 2017. Whole family loved it. Used different frosting
I used little more cinnamon
word…
This is a really simple recipe . Turns out perfect for me everytime .
Made recipe as written. Dough was sticky but came together nicely as it was kneaded…about 1c additional flour was added during kneading to keep it from sticking to surface. Let rise at least an hour. Divided it into 3 pieces. 2 cinnamon, white sugar, brown sugar, butter. 1 pecans, orange zest, brown sugar, white sugar, butter. Added all those toppings by eye. Go MUCH HEAVIER on brown sugar and butter next time. Consider cutting into 4 pieces/varieties. Don’t crowd pan. I used 2 8×8 squares and 1 9×9. Should have been 4 8×8 squares to allow proper spacing and rising. 9×9 was overcrowded and spilled over during baking. Also consider long, thin roll cut into small pieces and baked in mini muffin tins for parties. I greased pans with solid shortening. Put 1 pan in freezer immediately after 1st rise. (Be sure to add more filling on top of that before baking). Other 2 went in fridge for the night. Rose slightly by morning. Set on counter in the morning for 1 1/2 hour. Could have shortened that if I had a warmer place, possibly. Baked at 350 for approx 20 mins. Used canned cream cheese frosting. (Make own next time) and “halved” recipe for glaze here…using 1 1/2t vanilla and 2c powdered sugar with 3T melted butter for thicker glaze.