You may have noticed from my blog by now, but I have a deep love for ALL things cake batter!….Yum!
Here is a little story about me and cake.
Once upon a time, back when I was 8, my neighbor boy friend was having a birthday party. We walked in to blow up bouncy toys, a pool, the works. What a fabulous eight year old birthday! Well his birthday cake happened to be a Red Power Ranger cake. I used to LOVE the Power Rangers (the original of course) as a kid. Loved them. I also Loved cake. Therefore, in my naive 8 year old mind, this cake was going to be the best cake in the world. Wrong. Dead wrong.
The red food coloring had me sick for the rest of the party. It was the bad kind where your could TASTE it, and wow, was it ever bitter. I will spare you the gross details, but let’s just say I went YEARS without ever eating cake again. I was scared of it.For years, my mom tried to convince me that for your birthday you needed a cake! Every person needs a cake on their birthday. But year after year, I chose a new dessert to be my birthday treat. It wasn’t until a couple years ago that I actually started to eat cake again. And even now, I am picky about what “cakes” I like…but the ones I have on my “like list”…I absolutely LOVE! That being said, I think its mostly red frosting that still freaks me out. I know they have improved the flavor, but I still sweat a couple bullets right before tasting it.
However, despite my red frosting horror story, I love cake batter flavored things! Cookies, blondies, pancakes, truffles, you name it and you can find it on my blog.And now, we can chalk one more up on the list of goodies, Cake Batter Cinnamon Rolls.Could there be a more heavenly combination?! Everyone who sampled these LOVED them! The cake batter frosting is AMAZING! I dare say my favorite Buttercream frosting I have had the privilege of sampling!
CAKE BATTER CINNAMON ROLLS
recipe from: CarlyKlock
For the dough:
2 pkg yeast, dissolved in 1 cup lukewarm water
6 T shortening
1 cup + 1 t sugar
3/4 cup yellow cake mix
7 cups unbleached all purpose flour or more as needed (it will take more)
2 cups hot water
2 eggs, beaten
1 T salt
For the filling:
Softened butter (approx. 2 sticks)
Yellow Cake mix
Cake Batter Buttercream:
2 T butter, melted
1/2 cup Yellow Cake mix
1 t vanilla extract
Add yeast to cup of lukewarm water and sprinkle in the teaspoon of sugar. Set aside for about five minutes.
Add shortening, cup of sugar, and salt to hot water in a large bowl or that of a stand mixer fitted with the paddle attachment. Allow mixture to cool to lukewarm. Add 2 cups of flour and mix until smooth. Add yeast and mix again until smooth.
Add in beaten eggs.
Stir in the 3/4 cake mix and remainder of flour, a little at a time until no more can be mixed in. Remove the mixer attachment and knead by hand, adding flour until dough does not stick to the bowl (while I did not keep count of total flour used, it was about 3/4 of a 5 lb. bag). Remove from bowl and knead until dough feels satiny and looks smooth. It shouldn’t be sticking to your countertop at this point, and not need any more flour.
Cover and let rise for at least 30 minutes.
Lightly knead and roll out into a long, rectangular shape. The skinnier your rectangle, the smaller your rolls, as it will take less turns to roll up all of the dough. The wider the rectangle, the bigger the rolls. Spread with softened butter, then sprinkle generously with brown sugar, cake mix, cinnamon, and sprinkles. To roll, start with the long end closest to you and roll away, keeping the dough rolled as tightly as possible. Pinch along the end to seal.
To cut into rolls, use dental floss as opposed to a knife. Wrap the floss around the long roll, about 1.5 inches from the end, cross the ends at the top, and pull the ends away from each other until the floss cuts through the dough.
Place on well greased pans, cover with a clean dish towel, and let rise in a warm place until doubled in size (or overnight, wrapped with plastic wrap, in the refrigerator).
Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until golden, about 5-7 more minutes, depending on size.
While the rolls are baking, make the icing. Whisk together all ingredients, adjusting milk and powdered sugar amounts to achieve desired consistency.
Let cool before frosting to allow for a thick cover like those pictured, or frost while warm for a light glaze.