I stole this recipe for Birthday Cake Cinnamon Rolls from Annalise Sandberg at bettycrocker.com. These cinnamon rolls get help from a box of cake mix by replacing some of flour in the dough. After the dough rises, it is rolled out. Then cinnamon, brown sugar and sprinkles are sprinkled on top of melted butter spread on the dough before the dough is rolled into a log. The dough is sliced and placed into a baking dish before rising again before being baked. When the rolls are warm from the oven, cream cheese frosting is spread on top and more sprinkles are used to top the rolls. These cinnamon rolls are a great birthday breakfast treat or an alternative if you don’t want to make a birthday cake.
“I tried to bake a cake for my mother’s birthday – it took me four hours. It was terrible, and I cried for three days.” – Rachel Ray (see more quotes in the Quotes tab)
Grease 13×9 baking pan or 2 (9 inch) round cake pans with cooking spray. In a small bowl, mix 1 ¼ cups warm water and 1 packet dry active yeast; let stand 5 minutes. Then in a large bowl, mix 1 box Betty Crocker Super Moist Rainbow Chip Cake mix and 2 cups flour. Next add water-yeast mixture to the bowl.
Stir with a wooden spoon or using a dough hook until dough forms. Add flour ¼ cup at a time, stirring between each addition, until it comes together in a ball.
Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour. Gently punch down dough and then reshape into a ball on a lightly floured surface.
Roll dough into a large rectangle about ¼ inch thick. Brush with ¼ cup melted butter, sprinkle with 1 tsp cinnamon, ½ cup brown sugar and 2 tbsp rainbow sprinkles.
Starting with long end, tightly roll up dough into a log.
Cut into 12 rolls. Place rolls in pan.
Cover the pan with plastic wrap. Let rise about 30 minutes while you heat oven to 375 F. Bake 20-22 minutes for 13×9 pan (12-15 minutes for 9 inch pans) or until golden brown.
Cool 5 minutes. Spread with 1 container Betty Crocker Rich and Creamy Frosting Cream Cheese Flavor frosting. Sprinkle with additional sprinkles.
Serve warm or room temperature.
Birthday Cake Cinnamon Rolls
Ingredients
- 1 ¼ cups warm water 105 to 115 F
- 1 packet (2 ¼ tsp) regular active dry yeast
- 1 box Betty Crocker Super Moist Rainbow Chip Cake mix
- 2 ½ to 3 cups AP flour
- ¼ cup butter melted
- 1 tsp ground cinnamon
- ½ cup light or dark brown sugar
- 2 tbsp rainbow candy sprinkles
- 1 container Betty Crocker Rich and Creamy Frosting Cream Cheese Flavor
- Additional rainbow candy sprinkles
Instructions
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Grease 13×9 baking pan or 2 (9 inch) round cake pans with cooking spray.
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In a small bowl, mix warm water and yeast; let stand 5 minutes.
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In a large bowl, mix cake mix and 2 cups flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour ¼ cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
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Gently punch down dough and then reshape into a ball on a lightly floured surface, roll dough into a large rectangle about ¼ inch thick. Brush with melted butter, sprinkle with cinnamon, brown sugar and rainbow sprinkles. Starting with long end, tightly roll up dough into a log. Cut into 12 rolls.
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Place rolls in pan; cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375 F. Bake 20-22 minutes for 13×9 pan (12-15 minutes for 9 inch pans) or until golden brown. Cool 5 minutes. Spread with frosting. Sprinkle with additional sprinkles. Serve warm or room temperature.