Rating: 4.33 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
1 hr 30 mins
total:
2 hrs 30 mins
Servings:
16
Yield:
16 large rolls
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 350 degrees F (175 degrees C)

  • 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.

Nutrition Facts

337 calories; protein 5.1g; carbohydrates 58.5g; fat 9.4g; cholesterol 0.6mg; sodium 280.7mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
07/09/2003
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. Read More
(19)

Most helpful critical review

Rating: 1 stars
01/10/2004
The syrup made the rolls burn on the bottom before they were cooked through. Also the flavor was bland. Read More
(13)
12 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/09/2003
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. Read More
(19)
Rating: 1 stars
01/10/2004
The syrup made the rolls burn on the bottom before they were cooked through. Also the flavor was bland. Read More
(13)
Rating: 4 stars
02/23/2006
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. Read More
(9)
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Rating: 4 stars
09/07/2006
I didnt care for these but sent them with my husband to work where they lasted about 10 minuets and people LOVED them. Read More
(5)
Rating: 4 stars
03/10/2009
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... Read More
(4)
Rating: 5 stars
05/14/2007
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. Read More
(3)
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Rating: 5 stars
02/22/2010
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 Read More
(3)
Rating: 4 stars
05/15/2008
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. Read More
(2)
Rating: 5 stars
03/28/2012
This is an amazing recipe! They are tasty easy and everyone I have made them for loves them. I had to put them in both 9x13 pans but one wasn't all the way full and in that one that topping did turn into a "candy" on the bottom and sort of ruined that batch. The ones that were fit closely into the one pan turned out perfectly! Next time I will make sure they fit snugly into the pans by using a 9x13 and an 8x8 or cutting the rolls slightly shorter when it gets to that point. I also had to make an extra half-batch of topping to really cover the rolls. Read More
(2)