Ingredients:

  • 1 (15.25 oz) box Yellow or White Cake Mix (not 'pudding in the mix')
  • 2 1/4 tsp Instant Dry Yeast (1 packet)
  • 1 cup Whole Milk, warmed to 105°F–115°F
  • 2 Large Eggs, room temperature
  • 1/4 cup Unsalted Butter, melted and cooled slightly
  • 1/2 cup Unsalted Butter, softened (for filling)
  • 1 cup Light Brown Sugar, packed (for filling)
  • 2 Tbsp Ground Cinnamon (for filling)
  • 4 oz Cream Cheese, fully softened (for glaze)
  • 2 cups Powdered Sugar, sifted (for glaze)
  • 1 tsp Vanilla Extract (for glaze)
  • 2–3 Tbsp Whole Milk or Heavy Cream (for glaze)

Instructions:

  1. Activate the Yeast: In a small bowl, whisk the warm milk and instant yeast. Let stand for 5–10 minutes until slightly foamy (a clear sign the yeast is active).
  2. Combine Wet Ingredients: In the bowl of a stand mixer, whisk together the activated milk/yeast mixture, the melted butter, and the room temperature eggs.
  3. Incorporate Dry Ingredients: Add the entire box of cake mix. Mix on low speed until combined, then increase to medium-low.
  4. Knead: Mix for 5 minutes using the dough hook until a smooth, slightly sticky dough ball forms. The dough will be much softer than standard bread dough.
  5. First Proof: Place the dough in a lightly oiled bowl, turn to coat, cover loosely with plastic wrap or a tea towel, and place in a warm, draft-free spot for 60 minutes, or until roughly doubled in size.
  6. Prep the Pan and Filling: Grease a 9x13 inch baking pan. In a separate bowl, cream together the softened butter, brown sugar, and cinnamon for the filling until smooth and spreadable.
  7. Roll the Dough: Punch down the proofed dough gently. Turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 12 inches by 18 inches.
  8. Spread the Filling: Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small 1/2-inch border along the top edge.
  9. Roll Tightly: Starting at the long edge closest to you, roll the dough tightly into a uniform cylinder. Pinch the seam shut firmly.
  10. Slice: Using a sharp knife or dental floss, slice the cylinder into 12 even pieces (approximately 1 1/2 inches thick).
  11. Second Proof: Arrange the rolls cut-side up in the prepared pan, spacing them slightly apart. Cover loosely and allow them to proof again in a warm place for 30 minutes.
  12. Preheat and Bake: Preheat oven to 375°F (190°C). Bake the rolls for 20–25 minutes, or until the edges are golden brown.
  13. Cool Slightly: Remove the pan from the oven and let the rolls cool for 5–10 minutes while you prepare the glaze.
  14. Prepare the Glaze: Beat the softened cream cheese, sifted powdered sugar, and vanilla in a bowl until smooth. Slowly add the milk/cream, one tablespoon at a time, until the glaze reaches your desired pouring consistency.
  15. Glaze and Serve: Drizzle or slather the glaze generously over the warm rolls. Serve immediately.