Something Different Sweet Rolls Recipe -
Something Different Sweet Rolls Recipe
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Something Different Sweet Rolls

Recipe by  

"Cinnamon rolls, made with yellow cake mix, drizzled with syrup and sprinkled with nuts."

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Ingredients Edit and Save

Original recipe makes 16 large rolls Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    2 hrs 30 mins


  1. Dissolve yeast in warm water and let stand until creamy, about ten minutes. In a large bowl, combine the cake mix and flour. Slowly add the yeast and water mixture and stir until smooth. Cover the bowl and let dough rise in a warm place until doubled in volume, about 1 hour.
  2. Grease a 10x15 inch baking pan with high sides, or two 9x13 inch pans. With a spatula, scoop the dough out onto a heavily floured surface. Dust the top and roll or pat the dough into a large rectangle, about 12x24 inches. Brush dough with the melted butter or margarine. Combine sugar and cinnamon in a small bowl and sprinkle over the dough. Roll up dough jelly roll fashion and seal edge with a little water. Cut the roll into 1 1/2 to 2 inch slices. Place snugly into the prepared pan. Let rise in a warm place for about 1/2 hour or until doubled.
  3. Preheat oven to 350 degrees F (175 degrees C)
  4. While rolls are rising, combine butter or margarine, corn syrup and brown sugar in a heavy saucepan. Cook over low heat, stirring occasionally, until smooth. Remove from heat. When rolls have risen, pour the syrup over the tops of the rolls, letting it dribble down into the pan. Sprinkle rolls with pecans and bake at 350 degrees F (175 degree C) for 25 minutes or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2003

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.

Most Helpful Critical Review
Jan 10, 2004

The syrup made the rolls burn on the bottom before they were cooked through. Also the flavor was bland.


11 Ratings

Feb 23, 2006

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.

Sep 07, 2006

I didnt care for these but sent them with my husband to work where they lasted about 10 minuets and people LOVED them.

Mar 10, 2009

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...

Feb 22, 2010

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

May 14, 2007

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.

May 15, 2008

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.


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  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 58.5 g
  • 19%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 281 mg
  • 11%

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

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