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Birthday Cake Cinnamon Rolls

By Brooke McLay |

When you’re looking to turn a classic recipe into something so irresistibly delicious, there’s only one thing to do … add a kick of cake mix. Dry cake mix lends a delicious cake batter flavor to the dough, filling, and icing of these totally incredible (and totally easy!) cinnamon rolls. Whether you’re serving them up for a big day or just adding a bit of oomph to your weekend breakfast table, these Birthday Cake Cinnamon Rolls are totally fab!

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Birthday Cake Cinnamon Rolls

Roll out the dough.

On a floured surface, use a rolling pin to roll the dough to about 1/2" thick.

Birthday Cake Cinnamon Rolls
1 1/2 cup very warm water
1 packet of yeast
2 tablespoons sugar
1 1/2 teaspoon salt
1/4 cup olive oil
1/2 cup yellow cake mix (I prefer Betty Crocker.)
2 cups flour

For the filling:
3/4 cup butter, melted
1 tablespoon cinnamon
1 cup brown sugar
1/2 cup yellow cake mix

For the icing:
6 cups powdered sugar
1/2 cup cake mix
4 tablespoons butter, melted
3-5 tablespoons milk
1 teaspoon vanilla

Pour the water into a very large bowl. Whisk in the yeast. Then the sugar. Allow the mixture to rest for 2-3 minutes. Stir in the salt, olive oil, and 2 1/4 cups of the flour. Sprinkle just enough flour over the dough until it becomes pliable enough to knead. Knead the dough until it becomes soft and elastic. Cover with a clean cloth and set aside, allowing the dough to rise for 45 minutes.

Preheat the oven to 375 degrees. Roll the dough out on a lightly floured surface, until it’s about 1/2″ thick. Drizzle butter across the dough, sprinkle with sugar, cinnamon, and cake mix. Roll tightly into a roll, then slice into 2″ pieces with a sharp knife. Place rolls on a lightly greased baking sheet and allow them to rise for 15 minutes more before putting them in the oven and baking for 15-20 minutes, or until golden brown.

In a stand mixer, beat together all icing ingredients until a spreadable frosting is formed. Drizzle over hot rolls. Sprinkle with rainbow sprinkles. Serve and enjoy!

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About Brooke McLay

brooke-mclay

Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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8 thoughts on “Birthday Cake Cinnamon Rolls

  1. Karly says:

    What a perfect birthday breakfast! They’re adorable!

  2. Filippa says:

    I am making these today and they are not rising . The dough resembles cake batter Its very runny,…. also it says 2 cups flour but as you read the redipe it states 21/4 cups flour .. Is that the problem I am having ? Not enough Flour ..

  3. Alana says:

    Flippa-I doubled the amount of cake mix and flour in the dough. It actually may have been more than that.
    Also I used the full 3/4 for the filling but that was a LOT and made a huge mess. If I make these again I will only use 1/2 cup. And I added vanilla to the frosting but it had a better cake-y taste without it. I have these in the oven now an d theu smell delicious.

  4. Bad Baker says:

    This recipe is very very off! I would say research another recipe before attempting to make. It requires much more flour than the recipe calls for….

  5. Amy says:

    Yes, this recipe is off. But when corrected it’s still the best cinnamon roll recipe I’ve ever had! Here’s what I do to fix it:
    use 4-5 cups of flour (enough until it’s workable)
    ~1cup cake mix

    Slice rolls LESS than 2 inches high, then bake at 350 degrees for 35-45 minutes, until cooked through.

    Frosting makes enough for 2 batches, so make it once, then freeze it until you make them again.

  6. vikki says:

    Making these now and they are delicious. Had to use enough for until the dough was kneadable. But that is really the only thing in the recipe I found off. So glad I found this.

  7. Roy says:

    I am going to use a cinnamon bun dough for the breadmachine like clone of cinnabun it is the best. Then use the fillings in this recipe.

  8. Kaylee says:

    I made these yesterday. I didn’t read through good enough or I would have noticed before I made them how screwed up the recipe is! They still turned out good I just kept adding flour until I was able to kneed the dough without the mixture sticking to my hands maybe an extra 3 cups or so. Also it doesn’t mention addingthe cake mix to the dough in the directions so don’t forget that and for the frosting I kept everything the same i just used 2 cups powdered sugar instead of 6! Maybe it was supposed to be 6C flour and 2C powdered sugar :) Also bake for and extra 10 to 20 minutes. They really were good, but to avoid confusion maybe just look up another recipe :)

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