The Best Ever Flavored Cinnamon Rolls!!

I love cinnamon! Let’s face it, I’m addicted to sweet bread in general! So it’s no surprise that I’m a sucker for a good cinnamon roll recipe. This roll combines two flavors that I discovered (quite by accident while I was in college) are amazing together!

With February already knocking on our door, I thought it’s a perfect time to feature some recipes. Here is a sweet treat that will tickle the cinnamon lover’s taste buds. Enjoy! And don’t forget to let me know how you like it!

Ready in 20 minutes

Serves a lot of happy people 

280 calories


  • 1 box of strawberry cake mix
  • 2 packets of rapid rise dry yeast*
  • 5 c flour
  • 1 tsp salt
  • 2 ½  c. warmed water (100 – 110 dgre)
  • 1 tsp Vanilla


  • 2 c. Brown Sugar 
  • 6 tbsp Korintje Cinnamon
  • 1 c. softened unsalted butter (divided in half)


  •  3 – 4 c. confectioners sugar
  • 8 oz. Cream Cheese softened
  • 1/4 c cream or whole milk
  • 1/2 tsp strawberry extract


  1. Making the rolls                             
  2. Dissolve yeast in warm water.  While dissolving, combine dry ingredients (cake mix, salt and flour in a large bowl). 
  3. Add dry ingredient mixture to dissolved yeast mixture. Mix well using hands to knead as mixture comes together or using mixer with dough hook attachment. 
  4. Once ingredients come together, using your hands, place ball in a large greased bowl. (grease your hands as well before this step to prevent dough from sticking). Cover with plastic wrap tightly sealing the bowl. Let dough double in size for approx. an hour.  Uncover and punch out the air.  Let dough rise again for approx 45 mins. (The warmer the environment, the quicker the dough with rise. 
  5. While dough is rising, combine cinnamon and brown sugar using  a whisk. Divide mixture in half.
  6. Take out half the dough for next step: Sprinkle rolling surface and rolling pin with flour (as little as necessary), place dough ball on the surface in as close to a rectangle shape as possible, then roll  out the dough into a rectangle shape approx 15 ½ X 10 in. (dough should be about ¼ in in thickness once rolled out. 
  7. Brush ½ c (half) of the softened butter evenly onto  the rolled dough.  Sprinkle 1 half of the cinnamon/sugar mixture evenly over the butter.  (You may  like to use a pizza cutter for trimming edges so they are even before rolling.) Roll dough long ways beginning with the long edge, being sure to keep roll  as evenly tight as possible. 
  8. Cut roll into 12 even slices. (use knife to score the dough sections before slicing. Mark halfway point. Then mark a half way point on either side of middle mark. Then divide each line into three.) Use floss (non flavored) for easy, mess free slicing of dough once you’ve marked your points. 
  9. Uncover and place rolls in: 9 X 13” pan. Repeat steps with the other half of the dough. Cover each pan tightly and let sit for  approx 30 to proof in the pan.  *(you can also freeze or refrigerate the dough at this step -after 30 min. Rise- instead of placing in the oven.) Place rolls in 350 degrees preheated oven until lightly browned which should take 15 – 20 mins. 
Pre-Icing (I ate them too fast to catch a picture of them iced 😂 next time guys 😉
  1. Prepare frosting while the rolls bake. Using a mixer, combine strawberry cream cheese, softened butter and strawberry extract. Once completely combined, add confectioners sugar ½ c at a time scraping sides and mixing after each addition. viola!
  2. Spread a little over the rolls immediately after they come out of the oven. Then once cooled, finish icing the rolls. 


Cover workspace with saran wrap for easy cleanup. 

**Consider adding a bit of CREAM MIXTURE to cinnamon rolls halfway through baking for added moisture

If you even remotely love cinnamon, these will not disappoint. They will prove to be a great treat for Valentines Day.  

Let me know how yours turn out!

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