Using cake mix to make yeasted cinnamon rolls cuts down on kneading and proofing time, so they are on your table in less time and with less hassle. The red velvet mix makes them as visually striking as they are delicious.
| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 30 min |
| Yield: | 12 rolls |
Ingredients
- 1 1/4 cups warm water (110 degrees F)
- One 2 1/4-ounce package active dry yeast
- One 15.25-ounce box red velvet cake mix
- 2 1/2 cups all-purpose flour, plus more for dusting (see Cook’s Note)
- 1 1/2 cups packed dark brown sugar
- 3 tablespoons ground cinnamon
- Kosher salt
- 2 sticks (1 cup) unsalted butter, cut into tablespoon pieces, at room temperature, plus more for the pan
- 4 ounces cream cheese, at room temperature
- 1 1/2 cups confectioners’ sugar
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Whisk the water and yeast in a large bowl and let sit for 5 minutes to dissolve; the mixture will bubble slightly. Add the cake mix and flour and stir vigorously for 1 minute until the dough comes together and no dry flour remains; don’t be tempted to overwork or knead the dough or it will get very sticky and hard to work with. Cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled in volume, 1 hour to 1 hour 20 minutes.
- Meanwhile, whisk together the brown sugar, cinnamon and 1/4 teaspoon salt in a medium bowl until no lumps of sugar remain. Work in 12 tablespoons of the butter and stir until completely combined. Set aside until ready to assemble.
- Beat the cream cheese, confectioners’ sugar, cream, vanilla, the remaining 4 tablespoons butter and 1/4 teaspoon salt in a medium bowl until light and creamy, about 2 minutes. Set aside until ready to serve.
- Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Transfer to a clean work surface lightly dusted with flour. Roll into a 12-by-16-inch rectangle, pushing the edges towards the center to make the sides straight. Spread the butter-brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting on one of the shorter sides, tightly roll into a log, pressing the sides occasionally to keep them flush.
- Grease a 13-by-9-inch baking pan with butter. Cut the dough log crosswise into 12 equal pieces and arrange them cut-side up in the pan, gently shaping the rolls to make them fit in the pan. Let rise, covered, in a warm, draft-free area until almost completely covering the pan, about 30 minutes.
- Arrange an oven rack in the center of the oven and preheat to 350 degrees F.
- Bake until the rolls are puffed and brick red and the filling is bubbling, 20 to 25 minutes. Let cool until set, about 30 minutes.
- Spread the frosting over the warm rolls and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 601 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 4 g |
| Sugar | 58 g |
| Protein | 7 g |
| Cholesterol | 58 mg |
| Sodium | 396 mg |
Reviews
Fun but warning about the yeast directions:
My boyfriend and I made these together on Valentine’s Day and had a lot of fun! It was nice to have a cake mix base as first-time cinnamon roll bakers. HOWEVER, please caution about the yeast. We were confused and incorporated 9 packages of yeast to make the 2 1/4 oz as directed (each standard package was 0.25 oz and 2 1/4 teaspoons). Our yeast mixture and dough rose to comical amounts and did not come out soft like the picture but super airy. The filling and icing were still delicious! We laughed together and said, “Honey I really think we just used NINE TIMES the amount of yeast that was intended.” If you make these, please try them with only 1 yeast packet and enjoy!!
My boyfriend and I made these together on Valentine’s Day and had a lot of fun! It was nice to have a cake mix base as first-time cinnamon roll bakers. HOWEVER, please caution about the yeast. We were confused and incorporated 9 packages of yeast to make the 2 1/4 oz as directed (each standard package was 0.25 oz and 2 1/4 teaspoons). Our yeast mixture and dough rose to comical amounts and did not come out soft like the picture but super airy. The filling and icing were still delicious! We laughed together and said, “Honey I really think we just used NINE TIMES the amount of yeast that was intended.” If you make these, please try them with only 1 yeast packet and enjoy!!
This was amazing and delicious
This recipe is delicious!!! It is a bit time consuming, due to rest times, but it’s worth it. These rolls were like a desert. They were sweet, cakey, just about fell apart and melted in your mouth. Will definitely do again in the future prob for a planned special occasion.
Although the instructions were confusing about the amount of yeast, I went with 2 1/4 tsp. The dough didn’t double in the 1:20 as indicated, but it did rise. It rolled out easily and although I was surprised with the amount of cinnamon, it was a good combo. The rolls didn’t rise much during the resting stage, however they did fill the pan when baked. As the reviewer before me mentioned, these were not a flaky bread consistency, they were, as you would expect, more dense and cake like. The flavors worked very well together and the topping was a great add. Not traditional, but my husband and kids loved it for a Valentine’s Day treat.
Followed the recipe step by step cinnamon rolls were dry not really a fluffy bread consistency . Luckily icing saves the dry-ness
can you use any flavor cake mix to make these cinnamon rolls