Mom's Jiffy Cinnamon Rolls

Mom's Jiffy Cinnamon Rolls

16
7woolfords 0

"This is my favorite recipe because it is so quick. Frost if desired."

Ingredients 50 m {{adjustedServings}} servings 189 cals

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Nutrition

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  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Combine 3 cups flour, cake mix, yeast, and salt in a large bowl; beat warm water into flour mixture until thoroughly combined. Mix remaining 1 cup flour into batter to make a soft dough.
  2. Turn dough out onto a floured work surface and knead until smooth, 6 to 8 minutes. Roll dough into a 9x18-inch rectangle. Spread softened butter over dough and sprinkle evenly with sugar and cinnamon. Roll dough into a log, starting with a long edge, and pinch edges together to seal.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  4. Cut dough into 1-inch thick slices and arrange on prepared baking sheet. Cover rolls and let rise in a warm place until doubled, about 15 minutes.
  5. Bake in the preheated oven until cinnamon rolls are lightly browned and cooked through inside, 15 to 18 minutes.
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Reviews 16

  1. 20 Ratings

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Seeker
3/22/2013

I've had cinnamon rolls made with part cake mix before and these do not disappoint. If you've never had any; the texture is pretty light and the flavor is great. There's a good chance you will need more flour as mentioned in directions, because they can be quite sticky. I paired them with the "Simple Orange Glaze" recipe on here. Delicious. Much faster to make than traditional cinnamon rolls too (love that part.)

shannonj
12/11/2013

These were absolutely delicious! - A couple of notes: * 1/2 box of cake mix = 1-1/2 cups * If you are measuring yeast from a jar rather than using packets, you need 5 teaspoons. * I needed to add a total of about 1-1/2 cups of flour prior to rolling out, plus more needed for kneading/rolling. * I prefer brown sugar, so I used that. I also like a lot of cinnamon, so I used 2 teaspoons rather than 1. * I placed these in a jelly roll pan (10" X 16"), 3 across, 6 down for a total of 18. When they baked, they were all puffy and touching so the edges didn't all get brown, which IMHO is what you want with cinnamon rolls. This is replacing my former "go-to" cinnamon roll recipe. Easy and delicious.

Tiger Didi
11/15/2013

super easy to make, soft & fluffy & delicous - why on earth would anyone buy dough in a can if you could create this in 15 minutes of waiting for the dough to rise? 100 times better than canned dough. I used a Jiffy yellow cake mix because it's already only 1/2 a cake mix in size. I think that is why they are called Jiffy in the name. Thanks so much for sharing it. I am looking forward to making them many many times in the future.