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Cake Batter Cinnamon Rolls Recipe

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4 from 7 reviews

  • Author: Sara
  • Total Time: 2 hours 50 minutes
  • Yield: 14 servings

Description

Delight in these luscious Cake Batter Cinnamon Rolls, combining the beloved flavors of classic cinnamon rolls with a sweet cake batter twist. Soft, fluffy rolls layered with a cinnamon-sugar filling and a unique yellow cake mix sprinkle, all drizzled with a smooth vanilla icing and topped off with colorful sprinkles. Perfect for a festive breakfast or a cozy sweet treat.

Ingredients

For the Cinnamon Rolls:

  • 1/2 cup milk
  • 1/2 cup cream
  • 1/2 cup sugar
  • 1/2 cup olive oil
  • 2½ tsp active dry yeast
  • 4 1/2 cups all-purpose flour (divided)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

For the Filling:

  • ⅓ cup butter, softened
  • 1 cup brown sugar
  • 2½ tsp cinnamon
  • 3/4 cup yellow cake mix, powdered
  • ⅓ cup sprinkles, divided

For the Icing:

  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the Dough Liquid: In a large pot, combine milk, cream, 1/2 cup sugar, and olive oil. Heat on high until the mixture is just about to boil, then turn off the heat and allow it to cool to a warm temperature, approximately 45 minutes to an hour.
  2. Activate the Yeast and Form Initial Dough: Once the liquid is warm, add the active dry yeast and let it sit for a few minutes to activate. Then add 4 cups of the flour and stir with a wooden spoon until the dough forms.
  3. First Rise: Cover the dough with a clean towel and let it rise at room temperature for 1 hour until it puffs up.
  4. Add Remaining Ingredients and Knead: After the rise, add the remaining 1/2 cup flour, salt, baking powder, and baking soda into the dough. Incorporate fully and turn the dough onto a floured surface. Roll it out into a rectangular shape.
  5. Prepare the Filling: In a bowl, combine softened butter, brown sugar, and cinnamon until crumbly and well mixed. Spread this mixture evenly over the rolled-out dough, ensuring it covers all edges. Sprinkle the powdered yellow cake mix and half of the sprinkles evenly over the filling.
  6. Roll and Cut the Dough: Starting from the long edge, roll the dough into a tight tube. Use a sharp serrated knife to cut the roll into 14 equal disks for even-sized cinnamon rolls.
  7. Second Rise: Place the cinnamon rolls cut side down into two greased 9-inch round cake pans. Cover loosely and let them rise again for 30 minutes until slightly puffed.
  8. Bake: Preheat the oven to 400°F (204°C). Bake the cinnamon rolls for 13 to 15 minutes until golden and cooked through.
  9. Make the Icing: While baking, combine powdered sugar, milk, and vanilla extract in a bowl. Stir until smooth and creamy.
  10. Finish and Serve: Once the cinnamon rolls are warm out of the oven, drizzle the icing over them generously and top with the remaining sprinkles for a festive finish. Serve warm for best flavor and texture.

Notes

  • Make sure the milk and cream mixture is warm, not hot, before adding yeast to avoid killing it.
  • Use a serrated knife for clean, even cuts when slicing the rolls.
  • You can substitute olive oil with a neutral oil like vegetable or canola if preferred.
  • Letting the rolls rise twice is important for that soft, fluffy texture.
  • Store leftovers in an airtight container and reheat gently before serving.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cake-batter-cinnamon-rolls-recipe/