I can’t think of a better way to jump back into the world wide web than with Cake Batter Cinnamon Rolls.
Truth is, I missed you guys.
These ooey-gooey, sugar rush cinnamon rolls are insane! Plus they are incredibly easy to make.
I am not usually a fan of baking with yeast, but this was super simple. It just takes some time for the dough to rise, so plan ahead!
Start off by adding 1/2 cup milk and 1/2 cup cream to a large pot.
Add 1/2 cup sugar.
Then throw in 1/2 cup of oil.
Scald the mixture (bring it to an almost-boil), then turn off the heat and let cool for about 45 minutes. So it is still warm, but not hot.
Add one packet of active dry yeast.
Toss in 4 cups of flour, and give it a good mix with a wooden spoon. Keep mixing till a dough forms.
Here’s my little dough-ball!
Cover with a clean towel and let it rise for about an hour.
After that hour add another 1/2 cup of flour, some salt, baking powder, and baking soda.
Get in there with your hands and incorporate it into the dough. Turn it out onto a generously floured surface.
Using a rolling pin, roll out the dough into a rectangle.
Try and make it as even as possible.
Brush with melted butter.
Give it a generous helping of sugar, cinnamon, cake mix, and sprinkles.
{for the cake mix just use a yellow cake mix}
Roll the dough into a tube. Cut the dough into 1-2 inch pieces. Brush two 9 inch round cake pans with butter.
Place the cinnamon rolls in the pan and let them rise for about 30 minutes. Then bake.
See, wasn’t it worth all the time?
Trust me, it was!
These cinnamon rolls are outstanding, with just the right amount of cake batter taste.
It just so happens to be my father’s birthday today…so I added some more sprinkles…
It was necessary.
It’s so nice to be back.
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Cake Batter Cinnamon Rolls
Ingredients
For the Cinnamon Rolls:
- 1/2 cup milk
- 1/2 cup cream
- 1/2 cup sugar
- 1/2 cup olive oil
- 2½ tsp active dry yeast
- 4 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
For The Filling
- ⅓ cup butter, softened
- 1 cup Brown Sugar
- 2½ tsp Cinnamon
- 3/4 cup yellow cake mix, in powdered form
- ⅓ cup Sprinkles, divided
Icing Ingredients:
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
Instructions
- In a large pot combine milk, cream, 1/2 cup sugar, and 1/2 cup oil. Heat on high until just about to boil and then turn off heat. Let the mixture cool to warm (about 45 minutes to an hour).
- Add the packet of yeast and let it sit for a few minutes. Then add 4 cups of flour and stir with a wooden spoon till a dough forms.
- Cover with a clean towel and let rise for an hour.
- After an hour add the remaining 1/2 cup flour, salt, baking powder, and baking soda. Incorporate into the dough, and turn it out onto a floured surface. Roll the dough out into a rectangle shape.
For The Filling
- Combine the butter, brown sugar, and cinnamon in a bowl and mix until combined and crumbly. Spread evenly over the rolled out dough, making sure to reach all the edges. Sprinkle the cake mix powder evenly over the dough as well as half of the sprinkles.
- Starting with the long edge, roll up the dough, making one long tube. Use a sharp serrated knife to cut the dough into 14 equal size disks. Place into two round 9 inch cake pans that are greased. Cover loosley and let rise for another 30 minutes.
- Bake at 400 degrees for 13-15 minutes.
For the Icing:
- Combine the powdered sugar, milk and vanilla and stir till smooth. Pour over warm cinnamon rolls and top with the remaining sprinkles!
Nutrition
German Chocolate Peanut Butter Cake Batter Cookies
mary
Just wondering is the cream regular or heavy?
Julia
So glad I found your blog via pinterest (and Pat’s famous frosting) so I will keep coming back for inspirations. Congratulations on your baby girl. Look how she is waving at the camera – like a pro. All the best for you and your gorgeous family!
~ And thanks for sharing Pat’s recipes. I so love the story behind them.
Julia
Ooops, didn’t see your post was from 2011… 🙂
Shawn
Hehe, no worries Julia! I appreciate your sweet comments! My little one is so much bigger now, it’s crazy to remember how little she was, and how fast she’s grown. 🙂
Michelle
Not sure what I am doing wrong but I have followed this recipe to the letter twice now and both times my dough does not rise (also my dough looks nothing like yours when I add the flour).. Mine is dense and almost biscuit like. Is there something I am missing? I have tried different yeast both times thinking my packaged yeast was bad the first time.
Shawn
Hi Michelle,
Working with yeast can be very tricky. There are a couple things that can go wrong, but let’s trouble shoot to find out what might have happened!
If your milk mixture is too hot it can kill the yeast and not let it rise. When you let the milk cool, make sure it’s no hotter than 120 degrees F. (You can use a thermometer to check, but I usually check by sticking my finger in it. You want it about as hot as the hot water coming out of a faucet)
You can also check your yeast to make sure it’s still active. Take some hot water (out of your faucet and around that 110 to 120 degree range) and place it in a bowl or cup. Add a little bit of yeast and let it sit for 10 minutes. If it doesn’t start to foam up, then the yeast is bad. If it foams up, then you can rule out that problem.
If the yeast is good, and the temperature of the milk is right, try scaling back on the amount of flour you add. Start with just 2 cups and keep adding till it comes together and is no longer “sticky”.
Cover the dough and put it in a warm location (by a sunny window, near the hot stove, or sometimes I’ll turn the oven on to 110 degrees, then turn it off and place the bowl inside the oven).
Let me know if these tips help. I sure hope we can get you those cinnamon rolls! They are delicious! 🙂
Sara
My dough didn’t rise either… I think there might have been too much flour? I followed the recipe exactly as well. If I make this again I’m going to try it with less.
Shawn
I would try it again and make sure your yeast is fresh. Also, make sure the milk isn’t too hot or it could kill the yeast. Hope that helps!
Linda
I’m just curious. What is the point of the cake batter?
Shawn
The cake batter is to give these cinnamon rolls the taste of cake batter. (for all of us that love cake batter) 🙂 It’s delicious!
Deborh H. Bateman
Thanks for sharing this recipe. I bet my grandchildren would love these, especially with the sprinkles on them. If you get a chance stop by my blog Recipe for Life and check out some of my family favorite recipes at: http://deborah-bateman.blogspot.com
Blessings,
Deborah H. Bateman – author
Carrie @ Frugal Foodie Mama
I absolutely hate baking with yeast (unless it is in my bread maker) and my attempts at making homemade cinnamon rolls have failed miserably so many times. I vowed I would just buy the Pillsbury ones in the cans and never try again, but your cake batter ones are making me rethink that. 😉
amber
so so so happy to see you blogging again. you always have yummy ideas!!! oh and that baby is adhorable, can't wait to get my hands on her!!!
The Berry Family
Oh my gosh I love the sprinkles in it. Welcome back!!!
Krista {Budget Gourmet Mom}
Yay! Congratulations Shawn! She is gorgeous and I can't imagine a better way to celebrate than with cake batter cinnamon rolls!
Shawn @ I Wash...You Dry
Thanks guys!
Sandra- I have always been adverse to using yeast too, but I have been giving it a try lately, and it's been pretty easy! This recipe is a great one to start out on. Give it a try!
Sandra
Congratulations your girls are so precious! I'm a bit yeast challenged but I love the cake mix element. Have to get up my nerve to try this.
Anonymous
She is beautiful!
Tara @ the pleased plate
Congratulations on your sweet baby girl! I just found your site from foodblogs.com and love it! I am a stay at home mom with 3 and 5 year old daughters. Can't wait to see more on here, when you find the time between feedings and sleeping!