These Cake Mix Cinnamon Rolls use a simple boxed mix as the magical shortcut to an incredibly tender, sweet dough. Each roll is a masterpiece of warm cinnamon-sugar swirled inside a buttery, soft spiral, all drowned in a decadent cream cheese frosting. They deliver that iconic, gooey, pull-apart experience even better than the traditional method.
Jump to:
Cinnamon Rolls
In my family, homemade cinnamon rolls are my unofficial “best mom ever” badge. Everyone adores them—extra buttery, perfectly soft, and piled high with cream cheese frosting. For me, it’s more than a recipe; it’s the simple joy of creating memories together, sharing a warm roll and a cup of tea.
Homemade cinnamon rolls can feel a little intimidating, right? You’re ready to put in the effort, but you also want that guaranteed, bakery-soft result. Adding cake mix won’t necessarily make the process faster or simpler, but it will supercharge the flavor and give your rolls that ultra-fluffy, melt-in-your-mouth texture you’ve been craving—without turning them cakey.
What you'll need
Pro Tip
Baking in the winter or having a naturally cold kitchen, you can simply use your cold oven as a warming box. Leave your oven off. Put the dough on the center rack. In the bottom of the oven add a pan of hot water and close the door to allow the heat from the water to warm up the oven and thus create the perfect spot for your dough to rise. This is my favorite way to allow the dough to rise.
Cake Mix Cinnamon Rolls
Ingredients
Dough:
- 1 15.25oz white cake mix box
- 4 cups all-purpose flour plus up to ½ cup more as needed, plus extra for dusting (scoop and level)
- 2 packets instant yeast rapid rise, not active (≈ 4½ teaspoon total)
- 2 cups warm water 100°f
Filling:
- 6 Tablespoons unsalted butter very soft but not melted
- ½ cup white granulated sugar
- ½ cup light brown sugar packed
- 2 Tablespoons ground cinnamon
Cream cheese frosting:
- 1 block of cream cheese room temperature
- 1 teaspoon vanilla extract
- 4 Tablespoons melted butter cool
- 1.5 cups powdered sugar
- 3-4 Tablespoons heavy cream or milk
Instructions
- Attach the dough hook to your standing kitchen mixer. In the bowl, add the contents of the boxed cake mix, flour and instant yeast. Give a quick whisk to combine.
- Add in warm water, ensuring it is between 90 and 100°F.
- Using a dough hook on speed 1, knead dough until it becomes soft and not sticky to the touch which will take about 10 to 12 minutes. Do not go over speed 2 on your standing mixer to prevent motor burn out.
- It is best to check the dough about 8 minutes in. If it’s sticky, add in 2 to 4 tablespoons of your extra flour.
- Knead with dough hook again for another 1 to 2 minutes. Perform a sticky finger test explained in the step below.
- Sticky finger test: Turn the mixer off. Lightly flour your fingers and gently touch the dough. If it sticks or tears, add 2 tablespoons of flour and knead 1–2 more minutes. The dough is ready when it’s soft, not sticky, and fully wrapped around the dough hook, pulling away from the bowl.
First Rise
- Roll into a ball, spray non-stick spray or wipe oil inside the bowl, and put the dough ball back in.
- Cover with plastic wrap and put in a warm place to rise until it doubles about 60 minutes.
Prepping dough and filling
- Prepare a 13x9 baking dish with lightly sprayed non-stick spray on the bottom and all sides of the dish. Do not preheat your oven just yet.
- Lightly flour a silicone mat or counter and turn out the dough onto the surface.
- Using a rolling pin, roll the dough into a rectangle. It should measure about 24” x 18”
- Prepare the softened butter. It should be soft enough that if you push a finger into it, there is an indentation. If it’s not soft enough you can put it in your microwave for 5 to 10 seconds. It should not be melted.
- Use a gloved hand or offset spatula for easiest spreading leaving about a ½ inch border on one long side of the dough.
- In a small bowl, mix cinnamon and brown and white sugars together. Gently sprinkle the cinnamon sugar mixture all over the butter layer.
- Starting on the long side with the ½ inch dough border, carefully roll the dough from one side to the other.
- Use a serrated knife to slice into 1½ to 1¾ inch rolls. A serrated knife works best because the sawing motion cuts cleanly without squishing the spirals.
- Place each roll inside the prepared baking dish. Each roll should not be touching each other nor the sides. Have at least 1 finger between each.
2nd Rise
- Cover the baking dish with plastic wrap and place in a warm rising area. I like to use a cold oven. See notes on how to set up.
- Rise for about 30 minutes to allow the dough to rest and become full and puffy.
- If you use your oven as a warmer, be sure to take out all pans out of the oven as well as your bowl of water.
Baking
- Preheat the oven for baking at 350°F.
- Remove plastic wrap from the baking dish and bake in your preheated oven for 45 to 50 minutes or until the tops of the rolls are lightly golden and the center is firm and not doughy.
- Allow to cool while preparing the cream cheese frosting.
Cream cheese frosting
- In a large bowl, combine softened cream cheese, vanilla, and melted butter and mix until creamy and smooth.
- Add in powdered sugar and start with 2 tablespoons of heavy cream, add in enough liquid until it’s the right consistency for your liking.
- Top cooled rolls and serve.
Notes
- Baking in the winter or having a naturally cold kitchen like me, you can simply use your cold oven as a warming box. Leave your oven off. Put the dough on the center rack. In the bottom of the oven add a pan of hot water and close the door to allow the heat from the water to warm up the oven and thus create the perfect spot for your dough to rise. This is my favorite way to allow the dough to rise.
- If you are using a 13.25oz box cake mix instead of the 15.25oz, be prepared to add more flour to the dough.
- When adding in warm water, it should not be over 110°F as it can kill the yeast. Use an internal thermometer to check before adding it in.
- When spreading the butter, I found it best to use a gloved hand or offset spatula to spread the butter easily.
- I prefer to use a silicone mat to keep the dough from sticking to the counter and the one I used has a built-in ruler which makes it easy to slice the rolls the correct size.
Rolling Tips:
Roll from the long edge (the side with the border) to get larger rolls and a higher yield.
Use your fingers to gently lift the dough as you roll, keeping it tight.
If the dough stretches, pause rolling and let it relax for 1 minute.
When rolling up, don’t squeeze it so the filling won’t fall out.
Nutrition
How to make Cake Mix Cinnamon Rolls
1- Attach the dough hook to your stand mixer. In the bowl, whisk together the dry cake mix, 4 cups of flour, and the instant yeast. With the mixer on low (Speed 1-2), gradually pour in the warm water. Knead for 10-12 minutes until the dough is soft and pulls away from the sides.
Tip: The water temperature is key! Use a thermometer to ensure it’s between 90-100°F. Too hot kills the yeast; too cold slows it down.
2- Stop the mixer about 8 minutes in. Lightly flour your fingers and touch the dough. If it’s very sticky, add 2-4 tablespoon of the extra flour and knead for another 1-2 minutes. The dough is ready when it’s smooth, elastic, and only slightly tacky
3- Form it into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until doubled, about 60 minutes.
4- Turn it out onto a lightly floured surface (a silicone mat with measurements is a game-changer here!). Roll it into a large rectangle, about 24x18 inches.
5- Spread the very soft butter evenly over the surface, leaving a ½-inch border along one long edge. In a small bowl, mix the granulated sugar, brown sugar, and cinnamon. Sprinkle this mixture evenly over the butter.
6- Start rolling tightly from the long side without the border. Use your fingers to gently lift and guide the dough, keeping the log snug. If the dough resists, let it relax for a minute before continuing.
7- Using a gentle sawing motion with a serrated knife, cut the log into 1.5 to 1.75-inch rolls. Place them in the prepared pan, spaced so they aren’t touching. Cover the pan with plastic wrap and let them rise again in a warm place for 30 minutes, until puffy.
Tip: You can also use unflavored dental floss! Slide it under the roll, cross the ends over the top, and pull. Perfect slices every time.
8- Once puffed, remove the plastic and bake for 45-50 minutes, until the tops are a deep golden brown and the centers are set. Let the rolls cool in the pan for about 20 minutes while you make the frosting.
For the frosting, beat the softened cream cheese, vanilla, and cooled melted butter until smooth. Gradually beat in the powdered sugar. Add cream, one tablespoon at a time, until you reach a rich, drizzle-able consistency. Pour and spread the frosting over the warm (not piping hot) rolls.
FAQs
The dough should pull away from the sides, hugging the dough hook. Perform the dough test by stopping your mixer, lightly dust your fingers and pinch the dough. Spread your fingers apart, if it stretches it’s done. If it tears, then it needs more mixing. Add flour 2 to 4 tablespoons at a time and continue mixing with dough hook/kneading.
Using a cake mix makes cinnamon rolls so easy to make at home! Not only does it give the starting point that many baked goods such as flour and leavening ingredients, it also can change the flavor of the cinnamon rolls.
Yes, however there will be differences. One of the benefits of using water is that it increases the volume and your cinnamon roll may rise bigger. Milk tends to hinder the gluten from developing and thus may not rise as high, yet it will create a more tender and softer roll.
When I tested this recipe, I tried a ceramic baking dish as well as a metal pan. It’s important to remember that no matter what pan you use, when placing the cut dough into the pan, be sure to give the rolls about 1 finger space between the sides and the other rolls as they will rise again before baking. Do not overcrowd the pan.
- Metal: About 45 to 50 minutes. Heats evenly.
- Ceramic and glass: About 50 to 55 minutes. These pans take longer to heat up so they may need a few extra minutes of bake time.
- Cast Iron: About 40 to 45 minutes. Cast iron heats quickly and holds heat very well. Start checking at 35 to 38 minutes to avoid the bottoms browning too quickly.
Storage: Leftover cinnamon rolls can be kept in your refrigerator wrapped for up to 4 days.
Reheat: Warm in your microwave for 15 to 20 seconds.
Cake Mix Cinnamon Rolls freeze beautifully, making them perfect for enjoying whenever the craving hits. Let the rolls cool completely, then place them on a parchment lined baking sheet and freeze until solid. Once frozen, wrap each roll individually and store them in a freezer-safe bag or container for up to 3 months.
To thaw: Simply transfer the frozen cinnamon rolls to the refrigerator to defrost, then warm them gently before serving.
Swap out the cake mix flavor! Use spice mix, red velvet or chocolate cake mix flavors. Use a simple powdered sugar glaze made with powdered sugar and milk or water for a lighter frosting. Use pre-packaged frosting to save time or change out the flavors.
Add a handful of your favorite chopped nuts into the cinnamon filling.
You'll also like
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Leave a Reply