It has come to my attention that I have posted very few breakfast recipes. Breakfast is one of my favorite meals so this makes me sad. I especially love carbs for breakfast, just give me all the carbs and none of the weight gain and I will be a happy camper.
I love cinnamon rolls so much. The warm gooey center, cinnamon sugar goodness, rich icing, I’m just in heaven. For my birthday Joe made these birthday cake cinnamon rolls. We haven’t made them before because they make A LOT and take a lot of time. Although I have to say some of the best cinnamon rolls are the ones that take a lot of time. I prefer my rolls to be the yeast variety not the biscuit kind. Biscuit is more dense and not as gooey. I’m just going to tell you right now, these are amazing! You have been warned though, this recipe makes a lot and its very sweet. If your ok with that, get you butt to the store, grab the ingredients and get to baking! Don’t forget to invite me over to help you eat them all.
Birthday Cake Cinnamon Rolls (adapted from here)
Servings: 24 Prep Time: 10 min Rise Time: 2 1/2 hrs Cook Time: 30 min Difficulty: Moderate
- 1 box Rainbow Cake Mix
- 1 1/2 instant yeast
- 2½ cups warm water
- 1 tsp. salt
- 1 tsp. vanilla
- 5 cups bread flour*
- ½ cup butter, softened
- 1 cup brown sugar, packed
- 1 cup yellow cake mix
- ¼ cup butter, softened
- 3 cups powdered sugar
- ½ cup yellow cake mix
- 1 tsp. vanilla
- 3-6 Tbsp. milk
*bread flour is higher in protein and produces more fluffy dough. You can use regular flour but the results wont be exactly the same
In a measuring cup with 2½ cups warm water (warmer than bath water but not so hot it burns) add the yeast and let it activate and foam up. Once yeast is active pour into bowl of a stand mixer. Add the rainbow cake mix, vanilla, bread flour and salt (best to do that in listed order, salt reduces the rise in yeast). Use dough hook attachment to knead dough together, just a few minutes.
Spray a large bowl with cooking spray and place dough inside. Cover with plastic wrap. Let sit for an hour until doubled in size. Punch dough down, cover again and let rise for another hour until doubled in size.
While the dough rises, mix the brown sugar, yellow cake mix, cinnamon and sprinkles together in a bowl and set aside.
Once dough has gone through its second rise, remove and placed on a clean floured surface. Roll out into a large rectangle shape not more than 1/4 inch thick. Spread softened butter over top then sprinkle brown sugar mix and evenly distribute over the dough. Add more cinnamon and sprinkles if desired.
On one of the long sides, roll up to make a log. Pinch the seams shut. Slice into even rolls. It should yield 24-29 rolls depending on how thick you slice them. Place in a greased 9×13 baking pan, 12 rolls per pan.
Cover with plastic wrap and let cinnamon rolls rise a final time in the pan, about 30 minutes, until they have doubled in size. Preaheat oven to 350 and bake for 15-20 minutes.
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.
Spread frosting over warm rolls. Sprinkle with additional sprinkles if desired.
Notes: If you want to make these ahead of time do all the steps up to putting the rolls in the pan. After you put the rolls in the pan, cover with plastic wrap and place in the refrigerator. In the morning bring the rolls to room temperature and then follow the remaining instructions. I tried doing this in the freezer and it failed miserably. If I find a way to make these work for the freezer Ill update this post.
CHIME IN!!! Do you like yeast or biscuit cinnamon rolls? Sweet or savory for breakfast? Do you even have time to make breakfast in the morning?