The Pioneer Woman Tasty Kitchen
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Birthday Cake Batter Cinnamon Rolls

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

No better way to wake up on a birthday!

Ingredients

  • FOR THE DOUGH:
  • 2 packages Yeast, 0.25 Ounce Packages, Dissolved In The Below Amount Of Cup Lukewarm Water
  • 1 cup Lukewarm Water
  • 1 cup Plus 1 Teaspoon Of Sugar, Divided Use
  • 6 Tablespoons Shortening
  • 1 Tablespoon Salt
  • 2 cups Hot Water
  • 7 cups Flour, Plus More As Needed (it Will Take More)
  • 2 whole Eggs, Beaten
  • ¾ cups Yellow Cake Mix
  • FOR THE FILLING:
  • 2 sticks Butter, Softened (approx)
  • 1 cup Brown Sugar (approx)
  • ½ cups Yellow Cake Mix (approx)
  • ¼ cups Cinnamon (approx)
  • Rainbow Sprinkles
  • FOR THE ICING:
  • 2 Tablespoons Butter, Melted
  • ½ cups Yellow Cake Mix
  • 1 teaspoon Vanilla Extract
  • 2 cups Powdered Sugar (approx.)
  • ¾ cups Milk (approx)

Preparation

1. Add yeast into the cup of lukewarm water and sprinkle in the teaspoon of sugar. Set aside for about five minutes.
2. Add shortening, 1 cup of sugar, and salt into the hot water in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix to combine, then allow mixture to cool to lukewarm.
3. Add 2 cups of flour and mix until smooth.
4. Add yeast mixture and mix again until smooth.
5. Add in beaten eggs.
6. Stir in cake mix and 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 pound bag). Remove dough from bowl and knead until dough feels satiny and looks smooth. It shouldn’t be sticking to your countertop at this point, and you should not need any more flour.
7. Cover and let rise for at least 30 minutes.
8. Lightly knead dough and roll out into a long, rectangular shape. The skinnier your rectangle, the smaller your rolls will be, as it will take less turns to roll up all of the dough. The wider the rectangle, the bigger the rolls.
9. Spread the rolled out dough with softened butter, 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 from you, 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 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 F for 10 minutes. Reduce heat to 350 degrees F and bake until golden, about 5-7 more minutes, depending on size.
14. While the rolls are baking, make the icing. Whisk together all of the icing ingredients, adjusting milk and powdered sugar amounts to achieve desired consistency.
15. Let rolls cool before frosting to allow for a thick cover like those pictured, or frost while warm for a light glaze.

3 Comments

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ac007 on 12.1.2011

This is such a fun and creative idea! Those cinnamon rolls look incredible.

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my3kids on 12.1.2011

My son loves cake batter ice cream,so I think he’ll love these! His birthday isn’t until March so I may to give them a trial run before then.

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yayacalifornia on 12.1.2011

I’m going to make these this weekend for my boyfriends’ daughter’s 12th birthday. She’s been craving cinnamon rolls! (And her name is Carly!)

3 Reviews

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Sally Sue Isaac on 11.28.2014

these are so cool. I made them for my great uncle’s birthday (he turned 89) and they were a ripping success. Great Recipe thanks :)

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vtunell on 10.13.2014

Probably our favorite cinnamon rolls ever. I made a couple of changes, but these were awesome and such a great idea!

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Dana on 4.20.2012

These are very good. Will be making again!

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