Favorite Frosted Cinnamon Rolls Recipe
Favorite Frosted Cinnamon Rolls Recipe
- 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
- 6 tablespoons butter, softened
- 3 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 2 to 3 tablespoons 2% milk
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
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.
Reviews for Favorite Frosted Cinnamon Rolls
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"These were made for the first time on Thanksgiving morning. They took three hours from start to finish, but the finished results were WELL worth the time! They were delicious!"
"the concept of using cake mix was good, the color was nice, the dough was light and fluffy, the taste however was a little disappointing."
"These are the absolute easiest and best tasting cinnamon rolls I have ever made and my cinnamon roll guests loved them. I used Butter Pecan cake mix. Thanks for the wonderful recipe!"
"We have made these twice and everyone who ate them have said they are some of the best home made cinnamon rolls they have ever had. I like to add cream cheese frosting to them but they are sweet enough to eat without it"
"This were excellent. I did add some cream cheese to the frosting mix and gave it a nice touch."
"Very good cinnamon roll recipe, family loved it. It took about three hours from start to finish."
"I made these for Christmas breakfast this year. Preparation time was much longer than 30 minutes and the rolls didn't taste as good as they looked."
"Just wondering if one pan could be frozen before baking I'm goin make these with grandson this weekend but we can't eat that many"
"Great taste and light and fluffy we used brown sugar and caramel topping."
"Been making this recipe since it was first printed inTOH. If you're not used to working with yeast it's a very forgiving dough. I ½ the recipe and it turns out GREAT! I make the rolls up and let them cool rise in the oven overnight. Get up in the morning and turn the oven on...that easy"
"If you can't buy a cake mix, you can make one. Try: 3 cups flour, 2 cups sugar, 1 tablespoon baking powder, and 1/2 cup dry milk."
"delicious and easyCake mixes now come in two sizes 15.25 and 18 oz. What size is used in this recipe?Thank you for your assistance. Looking forward to making the rolls,Lois"
"I just made these and the were great and easy to make."
"This is the BEST cinnamon roll recipe ever! It is going to be a family tradition during the holidays from here on out!"
"I cannot get yellow cake mix in Israel - what can I use instead?"
"I've made this recipe over and over again. I love it, and my family does too!!"
"Easy, delicious, and very sweet. The dough is so simple which is an added bonus."
"We love cinnamon rolls at our house and this is the one receipe that I go to. Easy to make and they freeze well."
"Ooey gooey and very sweet! We loved the frosting also. I will definitely make these again."
"easy to make, smelled great rising, baking them now...cant wait to taste them..."
"Very tasty cinnamon roll. Almost cake like. I will definitely make it again!!! My husband and kids loved it and would eat it all in one day if I let them."
"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."
"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."
"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."
"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!"
"These are the best homemade cinnamon rolls that I've ever tried. They are a little bit of work, but definitely worth the effort."
"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."
"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."
"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!"
"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."
"I tried this recipe because one of reviewers stated that working with yeast in this recipe was easier than others. I have never worked with yeast before and I did mess up my first batch, however my second batch worked out MUCH better! I still have alot of practice to do when working with yeast though. If you've never worked with yeast definatly take the time to read ALL directions and be thorough.I would probably use softened butter rather than melted butter to coat the dough and use more cinnamon/sugar to add some flavor. The frosting was GREAT and these were a HIT with my family, my husband, and myself :-) Once I make a few minor changes I will definatly make these again! GREAT recipe!"
"Great recipe....made it for church and was a hit...easy to make in big batches....yum."
"I made these for church this morning. I substituted spice cake for the yellow cake. YUMMY! Not a one was left to bring home!René Hayes, Snohomish, WA"
"LOVE THIS RECIPE! I found this recipe listed in the newletter I received on-line. Clicked on it to check it out and thought it sounded really good. I hadn't made homemade cinnamon rolls before and wasn't even looking for a recipe for one. Tried this recipe out a few days later and fell in love with it. Turned out GREAT! I rarely buy the yellow cake mixes. I mostly buy the vanilla-flavored cake mixes. I used the Golden Vanilla cake mix in it. The flavor was so good! I may try making this recipe with different flavors of cake mixes for a variety of flavors.Darlene Thomas - Coin, IA"
"I have searched for a good cinnamon roll recipe for a long time. These are delicious. The day before our Christmas Morning Breakfast I prepared them, but didn't cook them. I let them rise and covered them and placed them in the refrigerator. The next morning I baked them and they came out scrumptious.Linda Snawder - Alta Loma, California"