Mom's Jiffy Cinnamon Rolls Recipe -
Mom's Jiffy Cinnamon Rolls Recipe
  • READY IN 50 mins

Mom's Jiffy Cinnamon Rolls

Recipe by  

"This is my favorite recipe because it is so quick. Frost if desired."

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Ingredients Edit and Save

Original recipe makes 18 rolls Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    50 mins


  1. Combine 3 cups flour, cake mix, yeast, and salt in a large bowl; beat warm water into flour mixture until thoroughly combined. Mix remaining 1 cup flour into batter to make a soft dough.
  2. Turn dough out onto a floured work surface and knead until smooth, 6 to 8 minutes. Roll dough into a 9x18-inch rectangle. Spread softened butter over dough and sprinkle evenly with sugar and cinnamon. Roll dough into a log, starting with a long edge, and pinch edges together to seal.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  4. Cut dough into 1-inch thick slices and arrange on prepared baking sheet. Cover rolls and let rise in a warm place until doubled, about 15 minutes.
  5. Bake in the preheated oven until cinnamon rolls are lightly browned and cooked through inside, 15 to 18 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2013

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.)

Most Helpful Critical Review
Nov 28, 2013

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.


23 Ratings

Dec 11, 2013

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.

Nov 15, 2013

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.

Aug 24, 2013

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.

Apr 13, 2013

I followed the recipe as written except I made it in my kitchen aid. Really easy and good.

May 13, 2013

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.

Dec 25, 2014

This is the first time I've made homemade cinnamon rolls. I made them the day before, let them rise, they doubled in size so make sure to give plenty of room on a tray. I got 15 large rolls and they were very good. This recipe was so easy for a beginner to make. I made it exactly and it turned out perfect. I have half the yellow cake mix left which gives me an excuse to make them again! Thanks for making our Christmas breakfast a tasty one!


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  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 36.7 g
  • 12%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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