These gooey Birthday Cake Batter Cinnamon Rolls have a buttery vanilla cake flavor baked into each bite.
When you want to take my Classic Cinnamon Rolls recipe to the next level, this is the recipe to bake!
Whether you’re celebrating a birthday, holiday, special occasion or just want something fun to bake, these cinnamon rolls are the perfect treat.
Cake Batter Cinnamon Rolls
Soft and tender cinnamon rolls with a delicious buttery vanilla taste throughout… plus plenty of sprinkles! So much fun!
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to bake these Cake Batter Cinnamon Rolls. As always, you can find the full list of ingredients located in the printable recipe card below.
- Milk
- Cream
- Sugar
- Olive Oil
- Active Dry Yeast
- All Purpose Flour
- Baking Powder
- Baking Soda
- Butter
- Brown Sugar
- Cinnamon
- Sprinkles – use cake sprinkles to avoid the colors spreading into the dough
- Vanilla Cake Mix – just the powdered mix, not prepared
How To Make Cake Batter Cinnamon Rolls
Are they breakfast or dessert? I’ll let you make that decision.
Here’s a quick run down on how to make the cinnamon rolls. Make sure to check out the printable recipe card below for the step-by-step instructions plus any added notes.
HEAT THE MILK Add the milk, cream, sugar and olive oil to a large pot over medium-high heat and bring the mixture ALMOST to a boil. Stir to dissolve the sugar, then remove from heat and let it cool till it reaches 105 degrees F.
ADD YEAST AND FLOUR Sprinkle the yeast over the warm milk and sugar mixture and let it sit for about 10 to 15 minutes to activate the yeast. Once the yeast is foamy, you can add in the flour and mix it with a wooden spoon until a dough forms.
FIRST RISE After your dough ball is formed, cover it with a clean towel or plastic wrap and let it rise for about 1 hour, or until it’s close to double in size.
ADD MORE FLOUR Next you’ll deflate the cinnamon roll dough and knead in a little more flour, salt baking powder and baking soda, until the dough is soft and tender.
ROLL OUT DOUGH Turn the dough out onto a floured surface and roll into a large rectangle shape. Combine the softened butter, brown sugar and cinnamon in a small dish and spread over the dough.
SPRINKLE CAKE MIX Layer the cake mix and sprinkles over the top of the brown sugar and cinnamon mixture and then roll up tightly. Cut into discs and place in a greased baking dish.
SECOND RISE Cover the cinnamon rolls lightly with a clean cloth or plastic wrap and let rise again for an additional 30 minutes. They should puff up in size before baking.
BAKE Pop the cinnamon rolls into the oven and bake until lightly golden brown around the edges.
DRIZZLE WITH ICING Whisk up a quick powdered sugar glaze and drizzle it over the warm cinnamon rolls and top with extra sprinkles. These are such a fun and tasty treat!
Recipe Tips and Suggestions
Here are a few recipe tips and suggestions for you to help you bake the most delicious cinnamon rolls ever!
- YEAST – I’m using active dry yeast, which requires proofing before it can be mixed into the dough. You can also use instant yeast and skip the proof step. Just mix it in with the flour and then proceed to the first rise.
- OLIVE OIL – I know it may sound bizarre, but the olive oil in the dough creates a nice rich flavor without being too overpowering.
- SPRINKLES – Make sure to use cake sprinkles (or jimmies), which are better for being baked into recipes.
- RISE TIME – To give you the most tender and soft cinnamon rolls, it’s important to let them rise twice. It just creates a softer, more fluffy texture!
How Do You Keep Cinnamon Rolls Soft and Moist?
The key to keeping your cinnamon rolls soft and moist is how you store them. You will want to pack them air-tight.
Once the cinnamon rolls have cooled, you can individually wrap them in plastic wrap and store them in a zip-close bag.
If you want to keep them in the pan, you can wrap the pan tightly as well.
Can You Freeze Cinnamon Rolls?
Yes! I recommend you bake the cinnamon rolls first, let them cool completely, then wrap tightly and freeze for up to 3 months.
To reheat, simply place in the fridge for 24 hours, then you can unwrap and pop in the microwave for about 1 minute. Soft and gooey cinnamon rolls coming right up!
More Fun Birthday Recipes
Sprinkles make everything better! Here are a few more fun cake batter flavored recipes that are sure to jazz up any birthday!
- Birthday Cake Egg Rolls
- Cheesecake Cake Batter Dip
- Creamy Cake Batter Ice Cream
- Homemade Vanilla Cake
I can’t wait for you to give these tasty Birthday Cake Batter Cinnamon Rolls a try! I know you’re going to love them!
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
- â…“ cup butter, softened
- 1 cup Brown Sugar
- 2½ tsp Cinnamon
- 3/4 cup yellow cake mix, in powdered form
- â…“ 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
PIN THIS IMAGE TO SAVE THE RECIPE:
Classic Italian Pasta Salad
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!