These maybe the EASIEST cinnamon rolls I have ever made. The dough is easy to work with, easy to make and the flavor is delicious.
One secret I have learned recently, is that bread flour is fantastic. My aunt filled me in that the secret to her light and airy rolls and soft cookies is using bread flour. It is lighter than all purpose flour. These cinnamon rolls were the perfect texture. Not too dense, just warm gooey and soft.
Another thing that makes these cinnamon rolls so mouth watering delicious and perfect for the cake-batter-obsessed is the Cake Batter frosting :) If it is a little TOO cake batter overload for you, you can make just a basic buttercream… however, nothing is to cake batter for me :)
I adapted a recipe I found for Red Velvet Cinnamon Rolls over at No. 2 Pencil and they turned out fabulous. Seriously. These would make an amazing birthday breakfast or even a treat just because. I sent these with my husband to give to his scouts and none were left :)
- 1 box Rainbow Chip Cake Mix, powder mix only, I use Betty Crocker brand
- 2 pkg. active dry 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
- In a large liquid measuring cup, measure out 2½ cups warm water. Almost to hot to touch but not scorching. Pour in the 2 packets of active dry yeast and let it activate and foam up. (you could just pour the measured water into a bowl as well, I just find this easiest)
- Once yeast is active pour into bowl of a stand mixer. Add rainbow chip cake mix, salt, vanilla and bread flour. Use dough hook attachment to knead dough together, just for a minute or two.
- Spray a large bowl with cooking spray and place dough inside. Cover with saran wrap. Let sit for an hour until doubled in size. Punch dough down with fists and cover again and let rise for an additional hour until double in size.
- Once dough has gone through its second rise, remove and placed on a clean floured surface. Roll out into a large rectangle shape.
- Smear softened butter over top. Next evenly sprinkle, distribute and rub brown sugar over top. Then sprinkle yellow cake mix evenly over top of that. Rub gently to evenly cover if needed. Next sprinkle with desired about of cinnamon and sprinkles.
- On one of the long sides, roll up to make a long and skinny log. Slice into even rolls. It should yield 24-29 rolls depending on how thick you slice them.
- Place in a greased 9x13 baking pan, 12 rolls per pan.
- Cover with plastic wrap and let cinnamon rolls rise a final time in the pan, about 30 minutes, or until they have doubled in size.
- Bake at 350 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.
(recipe adapted from: No. 2 Pencil)