Cake Mix Yeast Rolls Recipes

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CAKE MIX CINNAMON ROLLS



Cake Mix Cinnamon Rolls image

This recipe is absolutely delicious. I make them the night before, take them out in the morning and let them rise. I have also made sticky buns with this recipe using a coconut/pecan frosting for the bottom of my pan.

Provided by ARVILLALAR

Categories     Bread     Yeast Bread Recipes

Time 2h

Yield 16

Number Of Ingredients 10

3 (.25 ounce) packages active dry yeast
2 ½ cups warm water
1 (18.25 ounce) package white cake mix
4 ½ cups all-purpose flour
½ cup butter, softened
½ cup brown sugar
2 teaspoons ground cinnamon
¼ cup butter, melted
⅓ cup white sugar
¼ cup chopped pecans, or to taste

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16 inch rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
  • Pour the melted butter into a small bowl. Mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
  • Bake in the preheated oven for 20 minutes, or until rolls are golden.

Nutrition Facts : Calories 398.9 calories, Carbohydrate 63.6 g, Cholesterol 22.9 mg, Fat 13.7 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 6.2 g, Sodium 277.8 mg, Sugar 28.4 g

CAKE MIX CINNAMON ROLLS



Cake Mix Cinnamon Rolls image

Use a cake mix shortcut to whip up the easiest cinnamon rolls you'll ever make!

Provided by Annalise Sandberg

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 8

1 1/4 cups warm water (105°F to 115°F)
1 package (2 1/4 teaspoons) regular active dry yeast
1 box Betty Crocker™ Super Moist™ yellow cake mix
2 1/2 to 3 cups Gold Medal™ all-purpose flour
1/4 cup butter
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 container Betty Crocker™ Rich & Creamy frosting cream cheese

Steps:

  • Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
  • In small bowl, mix warm water and yeast; let stand 5 minutes.
  • In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
  • Gently punch down dough, and then reshape into ball. Let rest a few minutes. Meanwhile, melt butter in small bowl, and set aside to cool. In another small bowl, mix brown sugar and cinnamon.
  • On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon-sugar. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
  • Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
  • Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; spread with frosting. Serve warm or at room temperature.

Nutrition Facts : Calories 450, Carbohydrate 83 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 45 g, TransFat 0 g

CAKE MIX YEAST ROLLS



Cake Mix Yeast Rolls image

These crescent rolls are fashioned after cake mix cookies and make for easy baking. They're light, tender and topped with poppy seeds.

Provided by RUTHEY

Categories     Roll and Bun Recipes

Time 1h50m

Yield 20

Number Of Ingredients 7

1 (.25 ounce) package active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
3 ¼ cups all-purpose flour
1 (9 ounce) package yellow cake mix
¼ cup margarine, melted
2 egg whites, beaten
2 tablespoons poppy seeds

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Stir in the flour and cake mix. Beat until dough is smooth. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease two baking sheets.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Let rest for 5 minutes and then roll into 12 inch circles. Cut each circle into 10 wedges. Brush melted margarine onto the circles. Roll up the wedges, beginning at the wide end. Place on prepared baking sheets with the end of the roll on the bottom. Brush the rolls with margarine and beaten egg white. Sprinkle with poppy seeds. Cover and let rise until doubled, about 25 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven for 12 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 25.7 g, Cholesterol 0.3 mg, Fat 4.3 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 115.4 mg, Sugar 5.7 g

JIFFY CINNAMON ROLLS



Jiffy Cinnamon Rolls image

Quick-rise yeast and white cake mix hurry along these yummy breakfast rolls that you can have on the table in less than an hour.--Eula Colle, Marion, Kansas

Provided by Taste of Home

Time 35m

Yield 18 rolls.

Number Of Ingredients 8

4 to 5 cups all-purpose flour, divided
1 package (9 ounces) white or yellow cake mix
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon salt
2 cups warm water (120° to 130°)
2 tablespoons butter
1/2 cup sugar
3 teaspoons ground cinnamon

Steps:

  • In a large bowl, combine 3 cups flour, cake mix, yeast, salt and warm water; beat until smooth. Add enough remaining flour to form a soft dough. , Turn out onto a lightly floured surface; knead until smooth, about 6-8 minutes. Roll dough into an 18x9-in. rectangle. Spread with butter and sprinkle with sugar and cinnamon. , Roll dough jelly-roll style, starting with the long end. Slice the roll into 1-in. circles; place on greased baking sheets. Cover and let rise in a warm place until doubled, about 15 minutes. , Bake at 350° for 15-18 minutes. Frost if desired.

Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 235mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

NEVER-FAIL YEAST ROLLS



Never-Fail Yeast Rolls image

This simple recipe produces sweet, tender rolls and requires no kneading. It's the perfect way for a child to make an impressive contribution to a meal. It's also nice for an adult who wants homemade rolls without the usual fuss.-Karen Gentry, Eubank, New York

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 6

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°)
3-1/4 cups all-purpose flour
1 package (9 ounces) yellow or white cake mix
1/2 teaspoon salt
Melted butter

Steps:

  • In a large bowl, dissolve yeast in warm water. Beat in the flour, dry cake mix and salt (do not knead). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up, beginning at the wide end; place point side down on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 25 minutes. , Bake at 350° for 12-15 minutes or until golden brown.

Nutrition Facts :

CAKE MIX YEAST ROLLS



Cake Mix Yeast Rolls image

These crescent rolls are fashioned after cake mix cookies and make for easy baking. They're light, tender and topped with poppy seeds.

Provided by RUTHEY

Categories     Roll and Bun Recipes

Time 1h50m

Yield 20

Number Of Ingredients 7

1 (.25 ounce) package active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
3 ¼ cups all-purpose flour
1 (9 ounce) package yellow cake mix
¼ cup margarine, melted
2 egg whites, beaten
2 tablespoons poppy seeds

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Stir in the flour and cake mix. Beat until dough is smooth. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease two baking sheets.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Let rest for 5 minutes and then roll into 12 inch circles. Cut each circle into 10 wedges. Brush melted margarine onto the circles. Roll up the wedges, beginning at the wide end. Place on prepared baking sheets with the end of the roll on the bottom. Brush the rolls with margarine and beaten egg white. Sprinkle with poppy seeds. Cover and let rise until doubled, about 25 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven for 12 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 25.7 g, Cholesterol 0.3 mg, Fat 4.3 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 115.4 mg, Sugar 5.7 g

NEVER FAIL YEAST ROLLS



Never Fail Yeast Rolls image

You would never know that these rolls have cake mix as one of the main ingredients. These rolls are easy to make and delicious! Sometimes I don't use all white flour and put 1 to 1 1/2 cups of wheat flour in as well.

Provided by Juenessa

Categories     Yeast Breads

Time 2h15m

Yield 2 dozen rolls

Number Of Ingredients 6

1 (1/4 ounce) package active dry yeast
1 1/2 cups water (110-115 degrees)
3 1/4 cups all-purpose flour
1 (9 ounce) package yellow cake mix or 1 (9 ounce) package white cake mix
1/2 teaspoon salt
melted butter or margarine

Steps:

  • In a large mixing bowl, dissolve yeast in warm water.
  • Beat in the flour, dry cake mix and salt (do not knead). **When mixing if too dry you might want to add 1-2 tablespoons more of water at a time until you can get dough thoroughly mixed.
  • Place in a greased bowl.
  • Cover and let rise in a warm place until doubles, about 1 hour.
  • Punch dough down.
  • Divide dough in half.
  • Flour the surface where you are going to roll the dough out.
  • Roll each portion into a 12 inch circle.
  • Cut each circle into 12 wedges.
  • Roll up, beginning at the wide end.
  • Place point side down on greased baking sheets.
  • Brush with butter.
  • Cover and let rise until doubled, about 25 minutes.
  • Bake at 350 degrees for 12-15 minutes, or until golden brown.

Nutrition Facts : Calories 1301, Fat 16.9, SaturatedFat 2.5, Cholesterol 2.5, Sodium 1428.9, Carbohydrate 256, Fiber 7.6, Sugar 55.8, Protein 27.9

YEAST ROLLS



Yeast Rolls image

Make and share this Yeast Rolls recipe from Food.com.

Provided by carolinafan

Categories     Yeast Breads

Time 1h45m

Yield 24 rolls

Number Of Ingredients 6

1 (1/4 ounce) package active dry yeast
1 1/2 cups water (110 to 115 degrees)
3 1/4 cups all-purpose flour
1 (9 ounce) package yellow cake mix or 1 (9 ounce) package white cake mix
1/2 teaspoon salt
melted butter or margarine

Steps:

  • In a large mixing bowl, dissolve yeast in warm water.
  • Beat in the flour, dry cake mix and salt (do not knead).
  • Place in a greased bowl.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide in half.
  • Roll each portion into a 12 inch circle; cut each circle into 12 wedges.
  • Roll up, beginning at the wide end; place point side down on greased baking sheets.
  • Brush with butter.
  • Cover and let rise until doubled, about 25 minutes.
  • Bake at 350 degrees for 12-15 minutes or until golden brown.

Nutrition Facts : Calories 108.4, Fat 1.4, SaturatedFat 0.2, Cholesterol 0.2, Sodium 119.1, Carbohydrate 21.3, Fiber 0.6, Sugar 4.7, Protein 2.3

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