Cream Cheese-Filled Cinnamon Rolls

Recipe from

Southern Living


5 to 6 cups all-purpose flour
1 (18.25-ounce) package white cake mix
2 (1/4-ounce) envelopes rapid rise yeast
2 cups warm milk (100° to 110°)
2 eggs, lightly beaten
1/2 teaspoon salt
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 tablespoon ground cinnamon
1/2 cup chopped pecans
1 Reynolds Pot Lux Cookware Pan With Lid (1 1/2-quart size)
1 Reynolds Pot Lux Cookware Pan With Lid (9- x 12 1/2-inch size)
Vegetable cooking spray


Preheat oven to 350°. Stir together 4 cups flour, cake mix, and next 4 ingredients in a large bowl; gradually add enough remaining flour to form a soft dough. (In our Test Kitchens, we used an additional 1/2 cup on a heavily floured surface; more may be used.)

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes).

Roll to a 12- x 20-inch rectangle, and spread with cream cheese.

Stir together sugar and cinnamon, and sprinkle over cream cheese; sprinkle with chopped pecans. Roll up, jellyroll fashion, starting at one long edge. Cut into 1-inch slices. Coat pans with cooking spray; place slices in pans.

Cover and let rise in a warm place (85°), free from drafts, 15 minutes. Place each pan in center of a baking sheet.

Bake, uncovered, at 350° for 15 to 25 minutes or until lightly browned. Remove baking sheet with pan from oven; spread warm rolls with Frosting. Let pans stand on baking sheet 2 minutes before removing.

Note: To make ahead, freeze unbaked cinnamon rolls. Thaw completely, and bake rolls as directed.


Paula Cox, Texarkana, Texas,

Southern Living

January 2003
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