These Pumpkin Cake Mix Cinnamon Rolls are made easier by starting with a cake mix then drizzled in a delicious brown sugar maple glaze! Your family will love waking up to these!
about these pumpkin cake mix cinnamon rolls
These cake mix cinnamon rolls pay homage to every Thanksgiving Day memory. For as long as I can remember, we head to my Nana’s house for a Thanksgiving Day brunch after a run called The Gobble Wobble…you know. With the intention of burning off some of that hefty meal that follows later in the day. We just really throw in the towel and start the day with my Aunt’s famous cinnamon rolls! No ordinary cinnamon rolls though.
Fluffy.
Light.
Loaded with cinnamon.
Drenched in a gooey glaze.
And made with cake mix!
Say what?
ingredients you’ll need to make cake mix cinnamon rolls
- Pumpkin Cake Mix (or any flavor really!)
- All Purpose Flour
- Yeast
- Pumpkin Spice
- Water
- Pumpkin Puree
- Coconut Oil or Butter
- Coconut Sugar or Brown Sugar
- Cinnamon
- Powdered Sugar
- Maple Syrup
how to make cinnamon rolls with cake mix
These cake mix cinnamon rolls are quite simple really! Just looks like more steps but the hard work of mixing together the dry mix is already done for you! Another great thing about these cake mix cinnamon rolls is that you can prepare them the day before, let rest overnight then bake first thing in the morning! Which makes these the perfect brunch treat!
- Dough: In a stand mixer, add the cake mix, flour, yeast, and pumpkin pie spice. Add the warm water and mix until the dough comes to a ball.
- Put dough into an oiled bowl. Spray top of dough and cover with a towel or plastic wrap. Let rise until doubled, about 1 hour.
- Punch dough down and knead out all the air bubbles.
- Flour a work surface and roll dough to an 18×20” rectangle.
- Filling: Mix together the ingredients for the filling: pumpkin puree, brown sugar, cinnamon, and pumpkin pie spice.
- Spread over dough.
- Roll up dough starting at 18” side. Spray jelly roll pan with non-stick spray.
- Slice rolls into 3/4” and place on prepared pan. Should make 24 rolls.
- Cover with plastic wrap.
- If baking that day, let rise for 45 minutes. Put in a cold oven and turn to 350 degrees F. Bake for 30-35 minutes, or until tops start to turn golden brown.
- If baking the next day, cover with plastic wrap, put them in the fridge and take out a couple of hours before baking. Put them in a cold oven and turn to 350 degrees F.
- Bake for 30-33 minutes, or until tops start to turn golden brown.
- Whisk together the ingredients for the icing. Set aside until ready to eat.
- Drizzle with frosting before serving.
- Yum!
can you make any flavor of these cake mix cinnamon rolls?
Yes!! Think of the endless possibilities! Just omit the pumpkin spice, cinnamon, and maple syrup (replace with milk) if you are using, say chocolate or funfetti cake mix.
For birthdays, you could try these cake mix flavors:
- Funfetti + icing + sprinkles!
- Strawberry
- Yellow
- White
- Chocolate
For holidays:
- Red Velvet (hello Christmas morning breakfast!)
- Apple Spice (another fall idea!)
- Lemon (Easter brunch, anyone?)
What is the purpose of the cake mix in these cinnamon rolls?
The cake mix takes the place of all the leavening agents, sugar, and such. Think of cake mix cookies. It makes these rolls nearly foolproof. Perfect for someone who is just finally finding their way in the baking world.
can you make these easy cinnamon rolls ahead of time?
Yes! You can make them the evening before and let them rise overnight in the fridge. Simply make the rolls through slicing and placing them on a pan. Then you can cover and refrigerate overnight. When you are ready to bake, take out a couple of hours beforehand and place them in a cold oven. No needing to preheat. Another perk!
meal prep tips:
-
You can make them the evening before and let them rise overnight in the fridge. Simply make the rolls through slicing and placing on a pan. Then you can cover and place in the fridge overnight. When you are ready to bake, take out a couple of hours before hand and place in a cold oven. No needing to preheat.
-
Prepare the filling and icing. Store in sealed containers in the fridge until ready to use.
More easy breakfast recipes:
-
Cinnamon Roll Overnight Oats
-
Cinnamon Dolce Latte Recipe
-
Salted Caramel Mocha Smoothie
-
Apple Oatmeal Smoothie
-
Iced Coconut Milk Mocha Macchiato
-
all healthy breakfast recipes here!
Pumpkin Cake Mix Cinnamon RollsThese Pumpkin Cake Mix Cinnamon Rolls are made easier by starting with a cake mix then drizzled in a delicious brown sugar maple glaze! Your family will love waking up to these!
2 hrPrep Time
30 minCook Time
2 hr, 30 Total Time
Yields 24
Save Recipe
Ingredients
- Dough:
- 1 box pumpkin cake mix
- 5 cups all-purpose flour (or more if dough is too soft)
- 2 1/4 teaspoons yeast or 1 pkg yeast
- 2 teaspoons pumpkin spice
- 2 1/2 cups warm water (115 - 120 degrees F)
- Filing:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 tablespoons butter, melted (or coconut oil)
- 1/2 c packed coconut sugar (or brown sugar)
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- Icing:
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1/4 cup coconut sugar (or brown sugar)
- 2 - 3 Tbsp water (enough to make it pourable)
Instructions
- Dough: In a stand mixer, add the cake mix, flour, yeast and pumpkin pie spice. Add the warm water and mix until dough comes to a ball.
- Put dough into an oiled bowl. Spray top of dough and cover with a towel or plastic wrap. Let rise until doubled, about 1 hour.
- Punch dough down and knead out all the air bubbles.
- Flour a work surface and roll dough to an 18x20” rectangle.
- Filling: Mix together the ingredients for the filling: pumpkin puree, brown sugar, cinnamon and pumpkin pie spice.
- Spread over dough.
- Roll up dough starting at 18” side. Spray jelly roll pan with non-stick spray.
- Slice rolls into 3/4” and place on prepared pan. Should make 24 rolls.
- Cover with plastic wrap.
- If baking that day, let rise for 45 minutes. Put in cold oven and turn to 350 degrees. Bake for 30-35 minutes, or until tops start to turn golden brown.
- If baking the next day, cover with plastic wrap, put them in the fridge and take out a couple of hours before baking. Put them in a cold oven and turn to 350 degrees F. Bake for 30-33 minutes, or until tops start to turn golden brown.
- Icing: Meanwhile, in a small bowl, whisk together the ingredients for the icing. Set aside until ready to eat.
- Drizzle with frosting before serving.
Notes
*If you cannot find pumpkin cake mix, spice cake mix works too! Just add another tablespoon or 2 of pumpkin pie spice!
*For meal prep and overnight tips, see above in blog post.
7.8.1.2293https://withsaltandwit.com/pumpkin-cake-mix-cinnamon-rolls/
These Pumpkin Cake Mix Cinnamon Rolls are made easier by starting with a cake mix then drizzled in a delicious brown sugar maple glaze! Your family will love waking up to these!
2 hrPrep Time
30 minCook Time
2 hr, 30 Total Time
Yields 24
Save RecipeIngredients
- Dough:
- 1 box pumpkin cake mix
- 5 cups all-purpose flour (or more if dough is too soft)
- 2 1/4 teaspoons yeast or 1 pkg yeast
- 2 teaspoons pumpkin spice
- 2 1/2 cups warm water (115 - 120 degrees F)
- Filing:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 tablespoons butter, melted (or coconut oil)
- 1/2 c packed coconut sugar (or brown sugar)
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- Icing:
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1/4 cup coconut sugar (or brown sugar)
- 2 - 3 Tbsp water (enough to make it pourable)
Instructions
- Dough: In a stand mixer, add the cake mix, flour, yeast and pumpkin pie spice. Add the warm water and mix until dough comes to a ball.
- Put dough into an oiled bowl. Spray top of dough and cover with a towel or plastic wrap. Let rise until doubled, about 1 hour.
- Punch dough down and knead out all the air bubbles.
- Flour a work surface and roll dough to an 18x20” rectangle.
- Filling: Mix together the ingredients for the filling: pumpkin puree, brown sugar, cinnamon and pumpkin pie spice.
- Spread over dough.
- Roll up dough starting at 18” side. Spray jelly roll pan with non-stick spray.
- Slice rolls into 3/4” and place on prepared pan. Should make 24 rolls.
- Cover with plastic wrap.
- If baking that day, let rise for 45 minutes. Put in cold oven and turn to 350 degrees. Bake for 30-35 minutes, or until tops start to turn golden brown.
- If baking the next day, cover with plastic wrap, put them in the fridge and take out a couple of hours before baking. Put them in a cold oven and turn to 350 degrees F. Bake for 30-33 minutes, or until tops start to turn golden brown.
- Icing: Meanwhile, in a small bowl, whisk together the ingredients for the icing. Set aside until ready to eat.
- Drizzle with frosting before serving.
Notes
*If you cannot find pumpkin cake mix, spice cake mix works too! Just add another tablespoon or 2 of pumpkin pie spice!
*For meal prep and overnight tips, see above in blog post.
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