Recipe by Mary
"Cinnamon rolls, made with yellow cake mix, drizzled with syrup and sprinkled with nuts."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Use a bread machine to make fast work of this tasty dough. Yum!
See how to make simple cinnamon rolls using your bread machine.
Make your own amazing mall-style cinnamon rolls!