Recipe by 7woolfords
"This is my favorite recipe because it is so quick. Frost if desired."
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1/2 (15.25 ounce) package
yellow cake mix
2 (.25 ounce) packages
warm water (105 to115 degrees F/40 to 45 degrees C)
all-purpose flour, or as needed
I've had cinnamon rolls made with part cake mix before and these do not disappoint. If you've never had any; the texture is pretty light and the flavor is great. There's a good chance you will need more flour as mentioned in directions, because they can be quite sticky. I paired them with the "Simple Orange Glaze" recipe on here. Delicious. Much faster to make than traditional cinnamon rolls too (love that part.)
These rolls were just okay, they had a slightly artificial taste. My husband gave them three stars. I wish I had baked them at 375 for less time. I think they would have risen and browned better.
I followed the recipe as written except I made it in my kitchen aid. Really easy and good.
I tried this recipe, and I was so amazed at the taste and texture of the cinnamon rolls. My family couldn't get enough. The recipe is easy to follow and very convenient. I will definitely be adding this recipe to my collection.
Used brown sugar instead of white, much thicker than what I expected/am used to. I have only made cinnamon buns with biscuit dough before, these are well worth the little extra effort.
This recipe was super easy! I agree with the extra flour and the use of brown sugar.
super easy to make, soft & fluffy & delicous - why on earth would anyone buy dough in a can if you could create this in 15 minutes of waiting for the dough to rise? 100 times better than canned dough. I used a Jiffy yellow cake mix because it's already only 1/2 a cake mix in size. I think that is why they are called Jiffy in the name. Thanks so much for sharing it. I am looking forward to making them many many times in the future.
These were absolutely delicious! - A couple of notes:
* 1/2 box of cake mix = 1-1/2 cups
* If you are measuring yeast from a jar rather than using packets, you need 5 teaspoons.
* I needed to add a total of about 1-1/2 cups of flour prior to rolling out, plus more needed for kneading/rolling.
* I prefer brown sugar, so I used that. I also like a lot of cinnamon, so I used 2 teaspoons rather than 1.
* I placed these in a jelly roll pan (10" X 16"), 3 across, 6 down for a total of 18. When they baked, they were all puffy and touching so the edges didn't all get brown, which IMHO is what you want with cinnamon rolls.
This is replacing my former "go-to" cinnamon roll recipe. Easy and delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Jiffy Cinnamon Rolls
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 27
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