Recipes · Uncategorized

Cake Batter Cinnamon Rolls

  • 1 box Rainbow Chip Cake Mix, powder only
  • 2 packets Active Dry Yeast
  • 2 ½ cups Warm Water
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla
  • 5 cups Bread Flour

Filling

  • ½ cup Butter, softened
  • 1 cup Brown Sugar, packed
  • 1 cup Yellow Cake Mix
  • Cinnamon
  • Sprinkles

Frosting

  • ¼ cup Butter, softened
  • 3 cups Powdered Sugar
  • ½ cup Yellow Cake Mix
  • 1 teaspoon Vanilla
  • 5 tablespoons Milk
  • Sprinkles

 

  1. In large measuring cup, measure 2 ½ cups water; microwave until hot but not scorching; pour in 2 packets of active dry yeast; let activate and foam up
  2. Once yeast is active pour into bowl of stand mixer; add rainbow chip cake mix, salt, vanilla and bread flour; use dough hook attachment to knead dough together, for a minute
  3. Spray a large bowl with cooking spray and place dough inside; cover with plastic wrap; let sit for an hour until doubled in size; punch dough down then cover again; let rise for another hour until double in size
  4. Once dough has gone through its second rise, remove and place on a clean floured surface; roll out into a large rectangle shape
  5. Spread softened butter on top of dough; evenly sprinkle brown sugar on top; sprinkle yellow cake mix evenly on top of brown sugar; gently rub to evenly cover if needed; sprinkle with desired amount of cinnamon and sprinkles
  6. On the long side of the dough, roll the dough to make a long and skinny log; slice into even rolls; place on greased 9×13″ baking pan; cover with plastic wrap and let rolls rise for 30 minutes or until doubled in size
  7. Bake at 350F for 15-20 minutes
  8. While rolls are baking, make the cake batter frosting: in large bowl, beat butter, powdered sugar, cake mix, vanilla and milk; add more powdered sugar/milk until desired consistency is reached; add in desired amount of sprinkles
  9. Spread frosting over warm rolls; cover with additional sprinkles
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