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Classic Amish Cinnamon Rolls

Cake Mix Cinnamon Rolls

A super time saver for amazing cinnamon rolls made with cake mix
5 from 1 vote
Course Dessert
Cuisine American, Amish


  • 1 ¼ cups warm water (105°F to 115°F)
  • 2 ¼ teaspoon regular active dry yeast 1 package
  • 1 box yellow cake mix
  • 2 ½ to 3 cups all-purpose flour
  • ¼ cup butter
  • ½ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 bar cream cheese


  • Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
  • In small bowl, mix warm water and yeast; let stand 5 minutes.
  • In large bowl, mix cake mix and 2 cups of the flour.
  • Add water-yeast mixture; stir with wooden spoon until dough forms.
  • Add remaining flour ¼ cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour.
  • Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
  • Gently punch down dough, and then reshape into ball. Let rest a few minutes.
  • Meanwhile, melt butter in small bowl, and set aside to cool.
  • In another small bowl, mix brown sugar and cinnamon.
  • On lightly floured surface, roll dough into large rectangle about ¼ inch thick. Brush with melted butter; sprinkle with cinnamon-sugar.
  • Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
  • Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
  • Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; spread with frosting. Serve warm or at room temperature.
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