Favorite Frosted Cinnamon Rolls Recipe
Favorite Frosted Cinnamon Rolls Recipe photo by Taste of Home
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Favorite Frosted Cinnamon Rolls Recipe

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4.5 38 43
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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. —Julie Sterchi, Jackson, Missouri
Featured In: Fall Spices
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 10 min. + cooling
MAKES: 24 servings


  • 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

Nutritional Facts

1 each: 304 calories, 7g fat (4g saturated fat), 13mg cholesterol, 185mg sodium, 56g carbohydrate (28g sugars, 1g fiber), 4g protein.


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

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LisaMuhlenburg User ID: 5743938 254184
Reviewed Sep. 16, 2016

"I have made these many times and they come out great. I have given this recipe to people who don't use yeast well and they have told me that they are not as scare of yeast now."

T-cher User ID: 1451524 238842
Reviewed Dec. 6, 2015

"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!"

ferndale52 User ID: 4154455 122798
Reviewed Jun. 28, 2014

"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."

tinklmom User ID: 4630273 37757
Reviewed May. 24, 2014

"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!"

Mswcath User ID: 7811183 136712
Reviewed May. 19, 2014

"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"

rivergulch User ID: 6817712 89369
Reviewed Jan. 5, 2014

"This were excellent. I did add some cream cheese to the frosting mix and gave it a nice touch."

maryhellmann User ID: 4051579 60809
Reviewed Dec. 30, 2013

"Excellent rolls!!"

Jbranting User ID: 5493226 45385
Reviewed Dec. 28, 2013

"Very good cinnamon roll recipe, family loved it. It took about three hours from start to finish."

bbennett12 User ID: 7482567 60744
Reviewed Dec. 26, 2013

"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."

snowball09 User ID: 6662651 60735
Reviewed Dec. 26, 2013

"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"

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