Best Ever Sweet Rolls

"I got this recipe when with a rolling pin set that I got from QVC in '96. They make HUGE rolls. I almost always put fruit in them as well - - cherry pie filling, cooked apples, dried apricots and the like. It makes way too many rolls for my family to enjoy while they are fresh, so once I roll them up and cut them, I only cook 3 of them and the rest go into the freezer. Then, I can take a few out at a time, thaw them & allow them to raise, then pop them into the oven."
photo by Krsi Sue photo by Krsi Sue
photo by Krsi Sue
photo by Krsi Sue photo by Krsi Sue
photo by Krsi Sue photo by Krsi Sue
photo by Krsi Sue photo by Krsi Sue
Ready In:
2hrs 35mins
3-4 dozen


  • 2 (1/4 ounce) packages yeast
  • 13 cup oil
  • 2 12 cups water, 110 degrees
  • 1 (18 ounce) box yellow cake mix
  • 5 14 cups flour
  • 1 cup flour
  • 3 eggs
  • 12 cup butter, melted
  • sugar
  • cinnamon
  • fruit filling, your choice (optional)


  • In large bowl, dissolve yeast in warm water 3-5 minutes.
  • Add cake mix, 1 cup flour, eggs, oil and salt.
  • Beat well until bubbles appear.
  • Add 5 1/4 cups flour, slowly.
  • Mix in mixmaster or by hand until soft dough forms.
  • Knead about 5 minutes.
  • Place in greased bowl and let rise until double in size.
  • Punch down dough, and roll out on lightly floured surface.
  • Coat with melted butter, cinnamon, sugar and optional fruit.
  • Roll up like a jelly roll.
  • Cut with a dull knife or dental floss to desired thickness.
  • Place in a greased baking pan and allow to rise until doubled - - (If you wish to freeze them to bake later, skip this rising step and put directly into the freezer).
  • Bake at 350 degrees for 25-35 minutes.
  • Coat lightly with buttercream frosting once slightly cool.

Questions & Replies

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  1. These were okay. I tried this recipe because I was out of the brown sugar I needed for my usual recipe. They rose beautifully and tasted good, but the resulting bread wasn't as tender as I like. More bread like and not as good as the cinabon clone.
  2. I used this recipe to make family favorite pastries that need a sweet bread dough. We usually buy the frozen sweet dough, but it's not sold in our area anymore. I followed the directions to a "T". I am not a very experienced bread maker, so I was worried when I saw how soft the dough was before rising. It rose beautifully and was so easy to roll out and work with. It made a ton. It also all fit in my Kitchen Aid mixer. What I did is take some dough, thinly roll out a rectangle, cut it into 3"x3" squares, spoon on filling and pinch the corners together, then let rise. I used 4 entire cans of Solo filling with about 15-18 rolls per can. Everyone gave it a thumbs up! This is now the standard for us! Thank you!
  3. I dumped my "dead" yeast and used new. This is a fantastic recipe to make and freeze and cook later. I did not frost but but brushed with butter and brown sugar. I soaked apricot pieces to soften. I am sure you can do this with craisens also. An easier way would be a pie filling. This is great!



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