Reviewed: Jun. 5, 2007

i found that this only worked well with duncan hines cake mix . My family loved them anyway.

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Jasmine

Cooking Level: Intermediate

Home Town: Sedan, Kansas, USA

Living In: Emporia, Kansas, USA

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Reviewed: May 22, 2007

I was intrigued by this recipe and the use of a cake mix in yeast rolls. The texture was different from traditional yeast bread. I tried both yellow and white cake mixes and both were good. A fun twist on a traditional recipe. Give this a try.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: May 9, 2007

great! so easy. i'm not a person who bakes with yeast often so i was nervous about trying it for a first time but was relieved to see how well these came out. the cake mix is crucial.

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mmcdebbie

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Reviewed: Apr. 12, 2007

the best!!

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alexandra

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Reviewed: Apr. 4, 2007

Wow...I never knew cake mix could be so versatile. These were good...but nothing spectacular. Good recipe for a beginner cook though, and for those who had bad experience w/ the recipe, keep trying, eventually you'll get to be a good cook.

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Mar. 2, 2007

I like this recipe. They turned out well even with the addition of a little wheat flour in them to "healthy them up".

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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Feb. 2, 2007

These are fabulous. Every other recipee says these are the best, these are the best and they all have the same ingredients. This recipe is different. The picture does not do it justice. I have to admit though that I don't follow recipes. I made the dough as directed but I don't knead on a board. I add a little flour and work in the bowl with a wooden spoon. No mess and less chance of working in too much flour and making them tough.. then just make cinnamon rolls. I add what I want in the middle and how much I know we like. We're trying chocolate cake mix with dried cherries today and am anxious to try spice cake mix with an orange glaze. It has so many possibilities. Enjoy!!

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GREIMANACRES

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Reviewed: Dec. 25, 2006

I like the appearance very presentable but it does not taste as good as the appearance. Anyway it taste better than Jiffy Cinnamon Rolls.

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Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

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Reviewed: Dec. 12, 2006

The rolls looked great, and my family did eat them, but I thought they were a little dry. I guess I like my rolls a little "gooey".

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dhpratt

Cooking Level: Expert

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Reviewed: Nov. 20, 2006

The dough was good. I wouldn't say the best cinnamon rolls ever, but it was good.

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SAM619

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Reviewed: Oct. 26, 2006

These were not the best cinnamon rolls I have ever made, and I make a lot. The brown sugar and cinnamon all baked out of the rolls onto the pan which left the rolls flavorless. These were very easy and maybe with some tweaking they could be very good. I don't understand dipping them in white sugar, brown sugar is best with pecans for a caramel-like flavor.

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dkjm28

Cooking Level: Expert

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Reviewed: Oct. 7, 2006

Awesome! These came out beautifully the first time with no changes. Everyone loved them and raved about them for days afterward. They did come out huge and next time I'll divide the dough in half and make smaller rolls. Although I think part of what everyone loved was the size. I will make these again and again.

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HeadChef

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Longmont, Colorado, USA

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Reviewed: Jul. 21, 2006

Super easy!!!

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debra rees

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Reviewed: Jul. 7, 2006

These were awesome. I halved the recipe and it made a whole 13x9 pan of rolls. More than enough for our family of 4. They were light, fluffy, perfect bready texture and not too dry. I used my kitchen aid to do all of the mixing and kneading. I used a Jiffy white cake mix since it is just slightly less than half of a large cake mix.

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angelgirl

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Reviewed: May 15, 2006

These were great! I mixed the dough in my KitchenAid with the dough hook. It took alittle extra flour as the dough was somewhat sticky (5 cups). I probably ran it three or four minutes to knead it all in, let it rise, rolled it out, and made 20 of the best cinnamon rolls. I, too, skipped the nuts on top and instead frosted them with a cream cheese frosting. Delicious -- and even better the next day!

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enginemom

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Reviewed: Feb. 20, 2006

Very good, cakey texture, but wonderfully light!

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SHUGIRL

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 10, 2006

These are THE BEST cinnamon rolls you will ever have. Its worth the time it takes to make them. I will never buy canned cinnamon rolls again.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 20, 2005

I never thought I would be giving this any more than 1 star because I like to bake from scratch, and because I started out with a mess. lol I had a few cake mixes on hand that I had bought on sale and wanted to use them in 'something'. I had a carmel flavor mix and thought that would be a good choice. I had used white lily flour for this and with 4 1/2 cups, I had nothing but a thick glutonizing batch of goo. I had to add approx. 3 or 4 more cups of flour just to be able to try to knead it. It does make a nice sticky dough which is what one wants here. It had to rise for about 1 hour. I place in oven (pilot light keeps oven warm and oven is draft-free). when I started rolling this out, I ended up with much more than a 10x16 square. (remember the 'I love Lucy' bread episode?) the rolls did cut up nicely (I use a pizza wheel to cut them) and it filled a 15x11 pan. They baked up beautifully without one burn or scorch to the bottom and I just tried them...SOOO LIGHT AND FLUFFY!!!!! Not at all heavy. I know what I'll be doing with the other mixes I have. This is a keeper recipe and I never thought I would be saying that! Had some leftover butter frosting so spread that on them when still warm. Can't wait to give these away!

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 30, 2005

I made this with just 2 packages of yeast, 5 cups of flour, french vanilla cake mix instead of white, and added about 3 Tbsp. softened butter to the dough. The results were fabulous.

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SHANLORAINE

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Reviewed: Aug. 18, 2005

This is an amazing recipe. The dough was so easy to work with and was super soft! I would suggest that you make a double batch...because a single won't last a minute in your home!!

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Melissa Perkins

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