These strawberry cinnamon rolls made with a cake mix could not be easier to make.
Strawberries are my favorite fruit in the whole fruit kingdom. Yes, fruit kingdoms are such a thing. Strawberries are the queen and clementines are the king. You now know my favorite fruits. You’re welcome 🙂 I don’t always enjoy cinnamon rolls. Except I do so that was a lie. I always enjoy cinnamon rolls! I’m always looking for new ways to change up one of my favorite treats. I kept seeing recipes using cake mix to make cinnamon rolls and thought it was a great idea. I didn’t want to share the same recipe that everyone else was doing with you so I thought I would change things up a bit. I wanted to make something pretty to look at while still tasting amazing. These strawberry cinnamon rolls are exactly what I was aiming for. This recipe yields really fluffy and light rolls. I even added a secret ingredient in the filling to make them even more desirable. I’ll give you a hint. I’ve used this ingredient in my first cinnamon roll recipe. Do you know which ingredient I’m talking about now? It’s pudding mix! Ever since I tried it once I have been obsessed! There’s no way I’m going to make cinnamon rolls without it ever again. The pudding mix gives the recipes a whole new dimension of flavor. If you’re using vanilla pudding in this recipe the rolls will taste like strawberries and cream. If you want more of an extreme strawberry flavor you can use strawberry pudding mix. The end result really depends on your personal preference. Personally I love both! You can never go wrong when filling these rolls. These rolls are perfect for Valentine’s Day or even a Birthday breakfast.
- 1 box Duncan Hines Strawberry Cake Mix
- 2 packages active dry yeast
- 2 1/2 cups warm water
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 5 cups all purpose flour
- 1/3 cup butter, softened
- 1 cup granulated sugar
- 2 ounces vanilla or strawberry pudding mix
- 1 can Duncan Hines cream cheese frosting
- In a small bowl combine yeast and warm water. Stir until yeast is dissolved.
- In the bowl of your stand mixer combine cake mix, salt, and flour.
- Once the dry ingredients are thoroughly mixed knead in the yeast/water mixture with your dough hook*.
- After the dough has come together cover the bowl with plastic wrap and let rest for 1 hour.
- When the hour is up punch down the dough and let rest covered again for another 30 minutes.
- Roll dough out onto a well floured surface until you achieve a 1/4 inch thick rectangle.
- Spread the softened butter all over the rolled out dough.
- Top with granulated sugar and pudding mix.
- Roll the dough up into a long log and cut into 24 equal portions with floss or a pastry cutter and place into two greased 13 x 9 inch pans.
- Cover and let rise for 30 minutes.
- While rising preheat oven to 350º F.
- Bake for 20-25 minutes or until the rolls are cooked through.
- Once cooled top with the cream cheese frosting and enjoy!
- *If you don't have a stand mixer you can knead the dough by hand.
Recipe Slightly Adapted From: Duncan Hines