Recipe by Mary
"Cinnamon rolls, made with yellow cake mix, drizzled with syrup and sprinkled with nuts."
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2 (.25 ounce) packages
active dry yeast
2 1/2 cups
warm water (110 degrees F/45 degrees C)
1 (18.25 ounce) package
yellow cake mix
light corn syrup
I used a yellow cake mix, and the recipe came out wonderful! However, I think I fit them too snuggly in the pan, I would allow for "some" room.
The syrup made the rolls burn on the bottom before they were cooked through. Also the flavor was bland.
I'm not sure if I like these as well as "cake mix cinnamon rolls" recipe here on Allrecipes. Both are similar and come out perfect texture; except the topping method is different. I had a BUTTER PECAN CAKE MIX which was a nice choice for this. This recipe is very forgiving, as I had off-brand flour and old yeast; but yet they came out light and fluffy. I didn't have pecans to top with. Filled an 11x15 glass pan and no burning nor scorching on the bottom. I do find with both recipes that it takes more than 1/2 hour to double in bulk; more like 1+ hours. The caramel sauce on top did sink some to the bottom but they are not really 'gooey' syrupy. I'm not sure if I would double the recipe for the sauce next time. I did whip up some cream cheese frosting to drizzle over top which I think it needed. All in all a good recipe. I'd like to tinker with the caramel sauce because I do like that goo and I love cake mix cinnamon rolls due to the versatility and they are always so light and fluffy. I've made them several times and each time they have come out perfect.
I didnt care for these but sent them with my husband to work where they lasted about 10 minuets and people LOVED them.
These were OK - I made the rolls exactly as stated - They weren't bad - but they weren't the kind of texture that I like from a cinnamon roll. I like dense heavy dough and these were very cakey and light. I had to add almost 3 extra cups of flour to the recipe. Maybe it has to do with the damp weather outside? but that was quite strange and no-one else had that in their review... I thought the dough was SO EASY TO WORK WITH - it was very light and streachable!! This is the first time I made cinnamon rolls with a white sugar and cinnamon filling as opposed to my usual brown sugar and cinnamon filling. I prefer the brown sugar - as it has a stronger flavor. I did not make the extra gooey sauce...
WOW DELICIOUS FOR SURE!! this is my new cinnamon roll recipe. I added 1 T oil and 1 egg...not sure how they would of been w/o them but thought they might require it.. I used no sugar on the inside, and added raisins, I used a lot of cinnamon. I 4x the carmel glaze....delish
I made two batches of these for Christmas, one with a doubled recipe of the gooey topping, and a second pan with creamy frosting. Both were a hit. And unlike most other sweet rolls I have made, these were still moist and delicious the second day, maybe from the preservatives in the cake mix. Thanks for the recipe.
I love this recipe. It is easy and works well. I have had to add more flour every time (1/2 cup at a time until right consistency). The other thing I do is make a brown sugar and butter glaze to put in the pan before baking and then a quick powdered sugar icing for the top when they are done. I know it sounds like a sugar overload, but it gets rave reviews.
* Percent Daily Values are based on a 2,000 calorie diet.
Something Different Sweet Rolls
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 85
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