Yeasted Cinnamon Buns from a Cake Mix

  • Serves: Make two 8-inch cake pans
  • Baking Temp (degrees F): 375
  • Views: 7189

Recipe by dillonsmimi< Premium Member © 2009 Sarah Phillips

Buns and photo by mimi, Premium Member © Sarah Phillips

Buns and photo by mimi, Premium Member © Sarah Phillips
Bake these yeasted Cinnamon Buns from a cake mix.


*This recipe calls for an 18.25 ounce box of cake mix. Pillsbury is currently 16.5 ounces and Betty Crocker is 15.25 ounces. To adjust the recipe you can do one of two things:

1) Buy 2 boxes and weigh out a TOTAL of 18.25 ounces of the cake mix. Save the rest in an airtight bag for the next time you use this recipe.

2) Add enough extra all-purpose flour to the cake mix to equal 18.25 ounces. For example, if you use Pillsbury, add 1.75 ounces of all-purpose flour, and if you use Betty Crocker, add 3 ounces all-purpose flour.

2 pks (.25 ounce ea.) active dry yeast
2 1/2 cups warm water, 100 to 110 degrees F measured with an instant read thermometer

2 cups dark brown sugar
1/3 cup cinnamon

5 cups unbleached all-purpose flour, more if needed; spoon into measuring cup and level to rim; add in more flour 
1 (18.25 ounce) yellow cake mix* - I prefer Duncan Hines

2 sticks softened butter

1. Dissolve yeast in 1/2 cup water then add in the remaining 2 cups water. stir. Mix brown sugar with cinnamon in a medium bowl. Set aside.

2. Add cake mix and flour until you have a dough that can be kneaded. ( I sometimes have to add as much a whole extra cup to get a good kneading texture)

3. Oil a large bowl turn dough around to make sure everything will stay nice and moist. Cover and let dough rise until doubled.

4. then remove dough from bowl punch down and knead the dough around a bit, I guess 2-3 min. Place back in bowl and allow to double again.

5. Prepare a workplace ( I set out a bench scraper and one of those plastic bowl scraper thingies. I tape some freezer paper to my kitchen table and toss about 2 handfuls bench flour to the edge of paper. Sprinkle generous amount of flour on paper,then dump out dough. Knead for about 3-4 min, adding flour here and there until dough no longer sticky and becomes soft and silky.

6. Roll out dough on your flour covered area from before, making a rectangle and about 1/2 in thick. Smear butter on dough leaving a couple inches at the top bare. Then sprinkle brown sugar mixture on top of butter. Use all that you mixed up earlier.

7. Take the rolling pin and roll over everything to make it really set well. Roll up tight and use a serrated knife and cut to whatever thickness you want the rolls to to be (I cut min about 3 inches tall).

Place them in a prepared ( I use homemade cake release found on this site and parchment paper) cake pans. I find this recipe will fill a 16-inch round cake pan (or, two 8-inch cake pans) with a little left over, but it is up to you...if you want to make them thinner just use extra pans.

Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.

8. Meanwhile, position an oven shelf in the middle of the oven and preheat oven to 375 degrees F for 20 to 30 minutes.

9. Bake for about 20 to 30 min or until the roll in the middle is no longer doughy. Glaze while still hot with your fave recipe.

Mix powdered sugar with milk in a bowl. Add milk, a teaspoon at a time. Thicker icing should be spread on rolls with a table knife or small spatula.