Breakfast & Brunch
Birthday Cake Cinnamon Rolls
Description
Whether you’re celebrating a birthday or the start of the weekend, these cake mix cinnamon rolls are the perfect excuse to eat sprinkles for breakfast.
Ingredients:
- 1 1/4 cups warm water (105°F to 115°F)
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 box Betty Crocker™ Delights Super Moist™ Party Rainbow Chip Cake Mix
- 2 1/4 to 2 1/2 cups Gold Medal™ All Purpose Flour
- 1/4 cup butter, melted
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 2 tablespoons from 1 container Betty Crocker™ Rainbow Sprinkles
- 1 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
- Additional Bet
Directions:
- Grease bottom and sides of 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray. Set aside.
- In small bowl, stir warm water and yeast until dissolved.
- In large bowl, stir cake mix and 2 cups of the flour. Add yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring after each addition, until dough comes together in a ball. Cover with plastic wrap; let rise in warm place until dough has almost doubled in size, about 1 hour.
- Gently punch down dough, and then reshape into ball. On lightly floured surface, flatten dough with hands or rolling pin into 18x12-inch rectangle. Brush with melted butter; sprinkle with cinnamon, brown sugar and sprinkles. Roll rectangle up tightly, beginning at 18-inch side. Pinch edge of dough into roll to seal. Cut into 12 rolls.
- Place rolls in pan(s); cover with plastic wrap. Let rise in warm place until dough has almost doubled in size, about 30 minutes. Meanwhile, heat oven to 375°F (350°F for dark or nonstick pan(s)).
- Bake 20 to 22 minutes for 13x9-inch pan; 16 to 18 minutes for 9-inch round pans or until golden brown. Cool 5 minutes; spread with frosting. Sprinkle with additional sprinkles. Serve warm or at room temperature. Store tightly covered at room temperature.
