Cinnamon Rolls, Megan's

GSMegan avatar
By Megan Stewart
from Middletown, OH

This recipe is the one that I make any time I crave a good cinnamon roll. The addition of the cake mix makes it quite unique. I got this recipe when I met my biological family (my brother's girlfriend, Sherry, made these for us for breakfast and shared the recipe). I sprinkle the dough with cinnamon before I put the filling in and roll it. I have made and frozen these often. It is nice to put in the microwave and have a hot yummy breakfast this quickly. I made these as a special treat to the leaders of Girl Scout camp, and took squirt bottles of Angela's Icing instead of frosting them.

method Bake


  • 2 pkg
    fleischman's yeast (yellow packages)
  • dash(es)
  • 1
    yellow cake mix
  • 2 1/2 c
    warm water
  • 1 Tbsp
  • 5 1/2 c
  • 1/4 c
  • 2 Tbsp
    dark brown sugar
  • 1 Tbsp
  • 5 Tbsp
    butter, melted (yes butter, not margarine)
  • 1 lb
    powdered sugar
  • 1 stick
  • 2 dash(es)
  • milk

How To Make

  • 1
    Dissolve yeast in water, add salt and sugar. Add cake mix slowly and add flour as needed. Knead and let raise. Make out rolls and let raise again. Bake at 350 degrees for 30 minutes. I make 2 batches at a time, and use 3 recipes worth of the filling for this amount of dough. Filling is made from the sugar, dark brown sugar, cinnamon and melted butter being melted together. Sprinkle dough with additional cinnamon when rolled out (I roll on a large cutting board to 21 inches in length and as wide as I can, rolling 1/2 the dough at a time), then put a line of filling as needed to cover when you roll. Remove from hot pans to cool, and then make frosting. Blend powdered sugar with stick of butter and add 2-3 healthy dashes of vanilla and enough milk to get the right consistency. Rolls can be frozen and warm well in the microwave.

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