Easy Yellow Cake Mix Cinnamon Rolls

Easy Yellow Cake Mix Cinnamon Rolls are soft, gooey, bakery-style rolls made with a box of yellow cake mix for extra tender dough. Filled with cinnamon sugar and topped with cream cheese frosting, they’re ready in under 2 hours—no yeast experience needed!

Why You’ll Love This Recipe

These Easy Yellow Cake Mix Cinnamon Rolls are the shortcut you’ve been dreaming of: all the fluffy, buttery, cinnamon-swirled goodness of classic rolls with half the work and no yeast proofing. The cake mix creates an ultra-soft, sweet dough that rises beautifully and stays tender for days. Perfect for holiday mornings, brunch parties, or whenever you want warm, gooey cinnamon rolls without spending all day in the kitchen. One pan disappears faster than you can say “second helping!”

Recipe Tips and Tricks

• Use warm (not hot) milk – 100–110°F is perfect for the dough loves it.
• Knead just until smooth – over-kneading makes tough rolls.
• Roll dough into a 12×18-inch rectangle for even layers.
• Soften butter for filling so it spreads easily.
• Roll tightly from the long side for more spirals.
• Use unflavored dental floss to cut clean slices cleanly.
• Let rise in a warm spot – turned-off oven with light on works great.
• Frost while still warm so icing melts into every crevice.

Yield: 12 Large Rolls

Easy Yellow Cake Mix Cinnamon Rolls

Print

Soft, gooey cinnamon rolls made easy with yellow cake mix and cream cheese frosting.

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 1 hour 15 minutes

Total Time 2 hours

Ingredients

• ½ cup butter, softened
• ½ cup butter, very soft
• 1 box (15.25 oz) yellow cake mix
• 1 cup packed brown sugar
• 1 tsp salt
• 1 tsp vanilla
• 1¼ cups warm milk (100–110°F)
• 2 cups powdered sugar
• 2 tbsp ground cinnamon
• 2 tbsp melted butter
• 2¼ tsp instant or rapid-rise yeast
• 2½ cups all-purpose flour
• 3 tbsp milk
• 8 oz cream cheese, softened

Instructions

1. Mix Dry: In a large bowl or stand mixer, whisk cake mix, flour, yeast, and salt.
2. Add Wet: Pour in warm milk and melted butter; mix until shaggy dough forms.
3. Knead: Knead 5–7 minutes by hand or 4 minutes with dough hook until smooth and elastic.
4. First Rise: Cover and let rise in warm spot 30–40 minutes until doubled.
5. Roll Out: On floured surface, roll dough into 12×18-inch rectangle.
6. Fill: Spread softened butter edge-to-edge; sprinkle brown sugar and cinnamon evenly.
7. Roll & Slice: Roll tightly from long side; cut into 12 equal slices using floss or sharp knife.
8. Second Rise: Place in greased 9×13 pan; cover and rise 30–45 minutes until puffy.
9. Bake: Preheat oven to 350°F; bake 23–28 minutes until golden.
10. Frost: Beat frosting ingredients until fluffy; spread over warm rolls and watch it melt in!

Notes

• Instant yeast is key – no proofing required.
• Rolls can be assembled the night before and refrigerated – add 10 extra minutes bake time from cold.
• For extra gooey bottoms, pour ½ cup heavy cream over rolls before baking (viral hack!).
• Reheat individual rolls 15–20 seconds in microwave for fresh-baked taste.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 719Total Fat 27gSaturated Fat 16gUnsaturated Fat 11gCholesterol 75mgSodium 487mgCarbohydrates 110gFiber 3gSugar 65gProtein 12g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Yellow Cake Mix (15.25 oz): Gives sweetness and tender crumb; Duncan Hines works best.
• All-Purpose Flour (2½ cups + extra): Builds structure with the cake mix.
• Instant Yeast (2¼ tsp / 1 packet): Quick-rise variety – no proofing needed.
• Warm Milk (1¼ cups): Whole milk for richness; 2% works too.
• Butter (½ cup softened + ½ cup melted): For filling and softness.
• Brown Sugar (1 cup): Packs better flavor than white sugar.
• Cream Cheese (8 oz): Full-fat for dreamy frosting.
• Powdered Sugar (2 cups): For smooth icing.

Variations and Substitutions

• Overnight Version: Refrigerate shaped rolls overnight; bake in morning.
• Gluten-Free: Use GF yellow cake mix + 1:1 GF flour blend.
• Apple Cinnamon: Add diced apples to filling.
• Nutty: Sprinkle chopped pecans or walnuts in filling.
• Orange Rolls: Use orange zest in dough and icing.
• Maple Frosting: Replace half cream cheese with maple syrup.
• Mini Rolls: Cut into 24 pieces and bake in muffin tins.
• Vegan: Use plant-based milk, butter, and cream cheese.

Storage Options

• Room Temperature: Airtight container up to 2 days.
• Refrigerator: Up to 5 days (warm 15 seconds in microwave).
• Freezer: Freeze baked or unbaked rolls up to 3 months.

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Until you can read, Easy Yellow Cake Mix Brownies