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Something Different Sweet Rolls

Something Different Sweet Rolls

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Mary

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C)
  4. 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.
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Reviews

KIM JIMENEZ
19
7/9/2003

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.

LOULA
12
1/10/2004

The syrup made the rolls burn on the bottom before they were cooked through. Also the flavor was bland.

TUNISIANSWIFE
7
2/23/2006

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.