For anyone who loves creating special treats for friends and family, these Birthday Cake Cinnamon Rolls are perfect for any birthday celebration and are a great change of pace from traditional cake. My friend happily gobbled up two when I first brought them over then was more than willing to take the rest off my hands after we parted ways.

From now on I think I’ll have to step outside my baking comfort zone more often—especially if it results in a treat as tasty as these! Don’t settle for the ordinary for your next celebration. Make these cinnamons rolls and watch your guest of honor’s eyes light up when they see them.

 

Ingredients

1 box Rainbow Chip/Funfetti Cake Mix, powder mix only, I use Betty Crocker brand

2 pkg. active dry yeast

2½ cups warm water

1 tsp. salt

1 tsp. 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 tsp. vanilla

3-6 Tbsp. milk

sprinkles

 

Instructions:

1. In a large liquid measuring cup, measure out 2½ cups warm water. Almost to hot to touch but not scorching. Pour in the 2 packets of active dry yeast and let it activate and foam up. (you could just pour the measured water into a bowl as well, I just find this easiest)

2. Once yeast is active pour into bowl of a stand mixer. Add rainbow chip cake mix, salt, vanilla and bread flour. Use dough hook attachment to knead dough together, just for a minute or two.

3. Spray a large bowl with cooking spray and place dough inside. Cover with saran wrap. Let sit for an hour until doubled in size. Punch dough down with fists and cover again and let rise for an additional hour until double in size.

4. Once dough has gone through its second rise, remove and placed on a clean floured surface. Roll out into a large rectangle shape.

5. Smear softened butter over top. Next evenly sprinkle, distribute and rub brown sugar over top. Then sprinkle yellow cake mix evenly over top of that. Rub gently to evenly cover if needed. Next sprinkle with desired about of cinnamon and sprinkles.

6. On one of the long sides, roll up to make a long and skinny log. Slice into even rolls. It should yield 24-29 rolls depending on how thick you slice them.

7. Place in a greased 9×13 baking pan, 12 rolls per pan.

8. Cover with plastic wrap and let cinnamon rolls rise a final time in the pan, about 30 minutes, or until they have doubled in size.

9. Bake at 350 for 15-20 minutes.

10. While cinnamon rolls are baking, make the cake batter frosting. In a large bowl, beat butter, powdered sugar, cake mix, vanilla and milk. Add more powdered sugar/milk until desired consistency is reached. Add in as many sprinkles as desired.

11. Spread frosting over warm rolls. Sprinkle with additional sprinkles if desired.

 

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Quick tip: Try a chocolate birthday cake cinnamon roll by swapping in your favorite dry chocolate cake mix.

Photo and recipe courtesy of Chef In Training.