I found so many recipes of these cinnamon rolls on Pinterest like this one so I don’t know who to give credit to, but I like how this recipe is has a moist cake like texture but still has the great taste of cinnamon rolls.
I adapted the recipe by doubling, because I like to take them to neighbors and family. I hope you enjoy this yellow cake mix cinnamon roll recipe!
Yellow Cake Mix Cinnamon Rolls
Large Batch of Cinnamon Rolls, makes 52 semi-mini cinnamon rolls
Round pans 8 to 9 inch I like to bake them in round baking pans then transfer them to aluminum round pans to deliver to neighbors or freeze them double wrapped in the freezer.
*5 cups Warm Water (108*F to 110*F. 45*C.)
*4 and 1/2 teaspoons Active Dry Yeast
*1 tablespoon Sugar
*2 boxes (16.5 ounce each) Yellow Cake Mix, like Duncan Hines Classic Yellow
*1 Tablespoon Vanilla Extract
*2 teaspoons Sea Salt
*1 Tablespoon Vanilla Extract
*10 cups All-purpose Flour
*Butter flavored shortening, for spreading on rolled out dough and to grease round pans
In stand mixer (I used a Professional Kitchen Aid) with dough hook. Add to the mixing bowl the warm water, yeast and 1 tablespoon sugar. Allow the yeast to become bubbly about 5 to 10 minutes.
Add to the yeast mixture the cake mix, vanilla and salt. Mix on medium-speed until combined. Then add flour about a 1/2 cup at a time. Knead on medium speed for 8 minutes. Dough should be semi-sticky. Add 1/4 cup more of flour if needed to remove from bowl. Place on a floured surface, cover with a no-lint tea towel slightly dampened. Allow to rise double in bulk about 1 hour.
Then divide the dough in half and roll out each half separately, roll each dough half into a rectangular shapes, a little thicker than 1/4 inch thick. Spread a thin layer of butter shortening on top of each rectangular and spread each with half the cinnamon filling.
Starting with the longest side roll up dough like a jelly roll/log. Use dental floss to slice each roll or sharp knife. I used 7 (8 to 9 inch) round pans. Grease pans and add rolls to pans. 7 to 8 rolls per pan. Allow the rolls to raise again in round pans for another 20 minutes or until about double is size
Bake rolls in a pre-heated oven 350*F. for 25 to 30 minutes.
Cinnamon Filling
*1 cup Butter, room temperature
*3 cups Brown Sugar
*1 cup granulated sugar
*2 tablespoons Cinnamon or to taste
Cream together in a bowl the butter, brown sugar, sugar and cinnamon
Fluffy Cream Cheese Frosting
*1 (8 ounce) Cream Cheese, softened
*2/3 cup Butter, room temperature
*1 tablespoon Clear Vanilla Extract, but regular would work too
*3 cups Powdered Sugar
*7 ounce container Jet Puff Marshmallow Creme
*literally a pinch of Sea Salt
In a stand mixer on medium speed using the paddle attachment, cream together the cream cheese, butter and vanilla, until smooth. Then add the marshmallow creme and mix just until combined. Spread on slightly warm cinnamon rolls.
Enjoy!
Lindy
