This recipe is absolutely delicious. I make them the night before, take them out in the morning and let them rise. I have also made sticky buns with this recipe using a coconut/pecan frosting for the bottom of my pan.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

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  • In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

  • Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16 inch rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls.

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.

  • Pour the melted butter into a small bowl. Mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.

  • Bake in the preheated oven for 20 minutes, or until rolls are golden.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

399 calories; 13.7 g total fat; 23 mg cholesterol; 278 mg sodium. 63.6 g carbohydrates; 5.8 g protein; Full Nutrition

Reviews (222)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2003
Thank you Arvilla for sharing this wonderful recipe. The only change I made was that I used Spice cake mix instead of white. I made them and shared them with all my neighbors and they raved about them. Thanks again! Do yourself a favor and try these. They are GREAT! Read More
(178)

Most helpful critical review

Rating: 1 stars
04/15/2003
Terrible! Read More
(105)
261 Ratings
  • 5 star values: 162
  • 4 star values: 53
  • 3 star values: 19
  • 2 star values: 10
  • 1 star values: 17
Rating: 5 stars
10/31/2003
Thank you Arvilla for sharing this wonderful recipe. The only change I made was that I used Spice cake mix instead of white. I made them and shared them with all my neighbors and they raved about them. Thanks again! Do yourself a favor and try these. They are GREAT! Read More
(178)
Rating: 5 stars
10/31/2003
Thank you Arvilla for sharing this wonderful recipe. The only change I made was that I used Spice cake mix instead of white. I made them and shared them with all my neighbors and they raved about them. Thanks again! Do yourself a favor and try these. They are GREAT! Read More
(178)
Rating: 5 stars
10/05/2009
I'll be honest I really just wanted this recipe for the dough because my grandma told me how to make her cinnamon buns (which were the best in the world). sadly though she never gave me the dough recipe before she died and ever since i've been trying to replicate it. The best compliment i can give you is when I ate these buns I felt like i was getting a hug from my grandma. I used a spice cake mix instead of vanilla and they turned out sweet and soft and delicious and they were so easy to make. Thank you for giving me that moment. I can't wait to make them for my grandpa. If you want to try them grams way spread the butter on and add the brown sugar and cinnamon generously. roll them up and cut like normal. Place them in a 9x13 baking dish and top each bun with a little more cinnamon and brown sugar then pour enough corn syrup just to cover the tops of each bun.bake according to this recipe. This makes a delicious sticky bun. Read More
(110)
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Rating: 1 stars
04/14/2003
Terrible! Read More
(103)
Rating: 5 stars
08/20/2003
This is the best,most flavorful cinnamon rolls. I have tried various recipes & this one has my family always asking for more...I even enjoy making them...They always turn out great! Read More
(88)
Rating: 5 stars
08/30/2005
I made this with just 2 packages of yeast, 5 cups of flour, french vanilla cake mix instead of white, and added about 3 Tbsp. softened butter to the dough. The results were fabulous. Read More
(84)
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Rating: 5 stars
09/24/2003
I made these rolls the night before and set them in the refrigerator overnight and baked them the next morning. They turned out great and they were so big. My family loved them. Thanks for the recipe. Read More
(74)
Rating: 3 stars
08/20/2003
At first it tasted like a cake cinnamon roll. I was a little disappointed. Then I saved a few for my binge eating two days later. I rewarmed then and they tasted incredible after that!! Tastes great with orange glaze! (Powder sugar, milk and orange juice!- yum) Read More
(72)
Rating: 5 stars
02/08/2010
I needed rolls fast, so I followed the recipe using LEMON cake mix, but after the first raising, rolled them into fist-sized balls, rolled in butter, then in cinnamon/sugar and put in greased 9X13 stone. Put them in cold oven, brought it to 375 (so they raised while the temp raised) and baked for 20 minutes once the temp reached 375. Perfect! Will be using this and experimenting with different cake flavors...SPICE cake is next! Read More
(49)
Rating: 5 stars
07/04/2003
This dough has the best flavor, the best texture than any sweet dough recipe. It could'nt be easier to make. I will only use this recipe from now on. Read More
(44)