Cinnamon Rolls Recipe

Cinnamon Rolls Recipe Cinnamon Rolls Recipe photo by Taste of Home Rating 5

I serve these yummy frosted rolls warm from the oven as a Christmas morning treat at our house. Even if you are not accustomed to working with yeast dough, you'll find this dough is easy to handle.

  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Cinnamon Rolls Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Cinnamon Rolls Recipe
  • Prep: 30 min. + rising Bake: 10 min. + cooling
  • Yield: 24 Servings
30 10 40

Ingredients

  • 5 to 6 cups all-purpose flour
  • 1 package yellow cake mix (regular size)
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 2-1/2 cups warm water (120° to 130°)
  • 1/4 cup butter, melted
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • FROSTING:
  • 6 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 to 3 tablespoons 2% milk

Directions

  • In a large bowl, combine 4 cups flour, cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon.
  • Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13x9-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.
  • Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a large bowl, cream the butter, confectioners' sugar and vanilla and enough milk to achieve desired consistency. Frost warm rolls. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 304 calories, 7 g fat (4 g saturated fat), 13 mg cholesterol, 185 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cinnamon Rolls in Taste of Home December/January 2003, p33

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Cinnamon Rolls

Cinnamon Rolls Recipe

Cinnamon Rolls

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(1-10) of 16 reviews

Reviewed on Dec. 25, 2010 by Mellerfly

i make these every Christmas and deliver them to neighbors on Christmas morning. They always come out light and fluffy for me. Make sure the yeast is alive and you don't use too much flour. That would make them heavy. Because of the cake mix, they are very simple to make.

Reviewed on Dec. 09, 2010 by Megan Beka

I made this recipe for a church event and everyone of them went fast! My husband, who isn't much of a sweet eater ate two in the same day! I will definitely make this again.

Reviewed on Aug. 17, 2010 by sharaburn

very good, I just put in 1/2 of a reg cake mix.. I did not have the small size on hand. i did double the butter and the cinnamon and suger. they went over great.. thanks for sharing.

Reviewed on Jul. 19, 2010 by colsen50

I made a double batch yesterday for an office party and my kids would not stop eating them! I did add more cinnamon, but the cake part is delicious!

Reviewed on Jan. 30, 2010 by naomisaunt

These are the best homemade cinnamon rolls that I've ever tried. They are a little bit of work, but definitely worth the effort.

Reviewed on Jan. 18, 2010 by gillettcookie

I agree with Penny... I felt that these rolls where too heavy with the cake mix; as well as a lot of work; and that was the 2nd time I tried to make them. I found another recipe that did not iclude the cake mix and found it to be more tasteful and easier. Also, the vanilla in the frosting was too much for our tastes, had to cut back to 1 tsp. Thanks for the recipe though.

Reviewed on Jan. 07, 2010 by Penny DeCheck

I felt that these rolls were a lot of work. I also didn't like how heavy they turned out to be. They are quite a mouth full. I prefer a lighter, easier way to make home made cinnamon rolls. Even when they were baking I didn't experience the wonderful aroma of the cinnamon rolls baking. I probably won't make them again.

Reviewed on Jan. 02, 2010 by Aveena

I tried the cinnamon rolls using the spice cake mix, they came out nice and tasty but I think that if I want traditional cinnamon rolls I'll stick with the yellow-cake mix. Still delicious and moist! Yummy!

Reviewed on Dec. 30, 2009 by lilsister1021

very easy!!

Reviewed on Dec. 15, 2009 by tohmom

This recipe is so simple and delicious to make. I think the yellow cake mix is what makes it super special. I like to use the fosting recipe for a variety of other recipes as well because it's so versitile and tasty. I would say it takes a bit longer than the suggested time between kneading and rising but well worth the effort. One word of advice: don't over proof.

 
 
Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT