birthday cake batter cinnamon rolls

I always spend a lot of time thinking about how I can make birthdays special, and it gets tougher and tougher every year.  And, of course, I tend to spend a lot of that time thinking about the food.

Birthdays kick off with breakfast.  These sweet babies are infused with cake batter flavor and rainbow sprinkles throughout for a birthday spin on a breakfast favorite.



My last birthday was kinda one for the record books.

Okay, not kinda.

I was on the beach.  Enjoying champagne and passed appetizers.  Watching the sun go down.  Surrounded by closest family and friends.  Listening to a most dear toast from my barely still then-fiancĂ©.

And then The Stallion's best friend pissed in a trash can not 50 feet from the party.

We blame it on the mama juana.

It's okay.  Not everything can be perfect.  Plus, it's pretty hilarious.

Had we not been in the Dominican Republic, me with only a few days remaining until I would be wearing my wedding dress, I would have definitely wished one of these decadent rolls for a birthday wakeup.


Birthday Cake Batter Cinnamon Rolls
Makes 1 dozen mega rolls, or 2 dozen regular rolls
Dough recipe adapted from Two Peas & Their Pod


Ingredients:
For the dough:
2 pkg yeast, dissolved in 1 cup lukewarm water
6 T shortening
1 cup + 1 t sugar
3/4 cup yellow cake mix
7 cups unbleached all purpose flour or more as needed (it will take more)
2 cups hot water
2 eggs, beaten
1 T salt
For the filling:
Softened butter (approx. 2 sticks)
Brown sugar
Yellow Cake mix
Cinnamon

Rainbow sprinkles


For the icing:
2 T butter, melted
1/2 cup Yellow Cake mix
1 t vanilla extract
Powdered Sugar
Milk

  1. Add yeast to cup of lukewarm water and sprinkle in the teaspoon of sugar. Set aside for about five minutes.
  2. Add shortening, cup of sugar, and salt to hot water in a large bowl or that of a stand mixer fitted with the paddle attachment.  Allow mixture to cool to lukewarm. 
  3. Add cake mix and 2 cups of flour and mix until smooth. 
  4. Add yeast and mix again until smooth.
  5. Add in beaten eggs.
  6. Stir in remainder of flour, a little at a time until no more can be mixed in. Remove the mixer attachment and knead by hand, adding flour until dough does not stick to the bowl (while I did not keep count of total flour used, it was about 3/4 of a 5 lb. bag). Remove from bowl and knead until dough feels satiny and looks smooth.  It shouldn't be sticking to your countertop at this point, and not need any more flour.
  7. Cover and let rise for at least 30 minutes. 
  8. Lightly knead and roll out into a long, rectangular shape.  The skinnier your rectangle, the smaller your rolls, as it will take less turns to roll up all of the dough.  The wider the rectangle, the bigger the rolls. 
  9. Spread with softened butter (I used my hands), then sprinkle generously with brown sugar, cake mix, cinnamon, and sprinkles. 
  10. To roll, start with the long end closest to you and roll away, keeping the dough rolled as tightly as possible.  Pinch along the end to seal.
  11. To cut into rolls, use dental floss as opposed to a knife.  Wrap the floss around the long roll, about 1.5 inches from the end, cross the ends at the top, and pull the ends away from each other until the floss cuts through the dough.
  12. Place on well greased pans, cover with a clean dish towel, and let rise in a warm place until doubled in size (or overnight, wrapped with plastic wrap, in the refrigerator). 
  13. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until golden, about 5-7 more minutes, depending on size.
  14. While the rolls are baking, make the icing.  Whisk together all ingredients, adjusting milk and powdered sugar amounts to achieve desired consistency.
  15. Let cool before frosting to allow for a thick cover like those pictured, or frost while warm for a light glaze.


21 comments:

  1. I stinking love cake mix. These are awesome. My birthday is in February, I would love a pan of these!

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  2. This looks so delicious. Would love for you to share this with us over at foodepix.com.

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  3. These look absolutely amazing! Also, my name is Carly and I have a family name as my middle name, too (McIntosh). Just thought I would share because I thought that was kind of funny. :)

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  4. These are gorgeous! They seriously look perfect enough to be in a magazine!

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  5. "I was on the beach. Enjoying champagne and passed appetizers" Just that alone makes me happy. And then you go ahead and make cinnamon rolls, with sprinkles. Heaven. That's what all of this is.

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  6. Holy wonderful! I would like these for Breakfast tomorrow, please and thank you.

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  7. So glad you liked my dad's recipe. LOVE the way you jazzed them up!

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  8. Those look beautiful and amazing. LOVE! :)

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  9. oh lordy woman...you outdid yourself. this is MY KINDA food! YUM!!

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  10. These are so darned pretty and festive. You can make these for me on my birthday ;)

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  11. I love cake batter and I love cinnamon rolls. Therefore, I want theses for my next b-day!

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  12. These do look amazing. Can I leave these in the fridge overnight after I've got them all prepared?? I want to start them tonight and have them bake in the morning...

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  13. Aw geez I guess I skipped that line in your directions...

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  14. This recipe is a hot mess. When do I put in the cake mix to the dough??? You have no approximations for the filling??? Basically make dough through some cake mix in and wing it from there???? Man I really should have read this recipe through before I started it. I'd also like to know your technique for spreading butter on dough??? It made a disaster for me. I hope these turn out ok and you revise your directions it a little.

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  15. I just made these last night, and for those of you who like "precise" measurements I wrote them down for you. First of all I halved the dough recipe and it still made 12 GOOD sized cinnamon rolls!
    ~ I added the cake mix with the flour on step #3
    ~On step #6 I let my kitchenaide dough hook do all the work. I just added flour a 1/2 cup at a time until it no longer stuck to the sides of the bowl. I used about 4 cups at this point, but I halved the dough recipe. The dough will still be sticky to the touch, but as long as it no longer sticks to the sides of the bowl it's okay. Once it stopped sticking to the sides I let my mixer knead the dough for about 4 minutes.
    ~I only used half the dough and I rolled the dough out to a 21 in. x 17 in. rectangle. A little bigger than the size of my silicone mat.
    ~For the filling I used 2 Tbs. Melted Butter, 1 C. Brown Sugar, 1 C. Cake Mix, and just a sprinkle of Cinnamon (I didn't actually measure but it was no more than a teaspoon). Also I added sprinkles!
    ~For the frosting I used 2 Tbs. Melted Butter, 1/2 C. Cake Mix, 1 tsp. Vanilla, 1 1/4 C. Powdered Sugar and 1/4 C. Milk. This made a DELICIOUS "frosting", for more of an "icing" add more milk, a Tablespoon at a time, until you get the consistency you are looking for.
    I really hope this helps! These are truly delicious! An incredible hybrid of Cinnamon Rolls and the popular Cake Better Taste! The frosting alone is to die for, I found myself constantly licking the spoon! lol

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  16. I can't wait to try these! I love cake batter anything!!

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  17. You are amazing for coming up with these things. I will be trying them next week!

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  18. Is the big T tablespoon and little t teaspoon?

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  19. this look delicious!! I never made cinnamon rolls, I will have to try it (:

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  20. These are delicious! My son turned 3 today but we aren't doing his party until the end of the week. I decided to make these so he could have something special today. These will be a regular for birthdays in our house. Thanks!

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