Cake Batter Cinnamon Rolls

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!

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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)
Brown sugar
Yellow Cake mix
Rainbow sprinkles


Cake Batter Buttercream:
2 T butter, melted
1/2 cup Yellow Cake mix
1 t vanilla extract
Powdered Sugar

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.

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  1. Tonia L

    YUM! These look so good! I often had pie for my "cake" when I was a child!

  2. Sarah E.

    That is too funny ~ I'm in the middle of making these for breakfast! Well, not exactly these, but something super similar.

  3. amanda @ fake ginger

    Eww @ the red food coloring story! Yuck! :( These look fantastic! I think I would eat that buttercream with a spoon!

  4. TheBookGirl

    Cake batter ice cream is one of my favorite ice cream flavors!These rolls look delicious :)

  5. jenner

    Where do you live? Because I think I need to move in next door! =D These look SO DELICIOUS!

  6. Heather@Kids in the Sink

    This looks totally delicious! My husband loves cake batter things so I know he would definitely enjoy these. I'm ashamed to say I have never made homemade cinnamon rolls because I never plan breakfast far enough in advance to let dough rise, but tomorrow is my son's second birthday and I think that a special birthday breakfast may be in order!

  7. Jessica

    Holy moly these look divine! Im definitely pinning these to make for my husband's birthday breakfast on Monday!!

  8. Made by Michelle

    I love anything cake batter flavored! I am going to get so fat reading your blog, ha.Pinning this for sure!

  9. Made by Michelle

    Your "Pin It" button isn't working. The window loads with the picture and description, but when I click, "pin it" it seems like it just refreshes the page.

  10. burlap+blue

    These sound amazing!! Thanks so much for sharing! xo

  11. Jenn

    Your picture is amazing!

  12. Kaley

    Oh my these sound so good! I can't wait to make these!

  13. My Beautiful World

    These look amazing thanks so much for sharing. So nice to meet you just found your beautiful blog and so happy I did. I have enjoyed looking around and I'm now following you, wonderful to meet new friends. Hope you find a spare minute to visit me sometime follow back if you like. I’m looking forward to keeping in touch in 2012.Always Wendy

  14. Darla

    I loved your story, I enjoy getting to know you through your blog. Great post!

  15. Ambreen

    Wow, this looks gorgeous & absolutely delicious.

  16. Lindsey Lea B

    This made my Sweet Tooth start to hurt a little, so I followed this recipe today with my nieces and had a blast! Once iced and covered in sprinkles they vanished before my eyes :) Thanks for the hard work you put into these posts and sharing these fantastic recipes with us!

  17. trepto

    Wilton's makes a no-taste red!

  18. Bizzy B. Bakes

    This is a fantastic idea. They must be delicious. Would you link this to Bake with Bizzy? for considering it.

  19. Simply AJ

    Bravo!!!! Two of my favorites Cinnamon & Cake Mix... Can't wait to make this one!! AJ@queenofmynest

  20. Hayley

    You're killing me! These look to-die for. The sprinkles... the cake batter drizzle... I'm drooling. Funny story about the red dye though; that stuff and the black dye tastes so odd STILL.

  21. MrsJenB

    Say what? I've never heard of such a thing but I would be more than happy to test out the recipe and let you know how I like it. ;)And ps - not many things could turn me away from cake but I'm pretty sure that red food coloring would have done the trick. ;)

  22. Megan

    They look good. And who doesn't like cake batter?!

  23. hattiejonson

    These look so yummy! I had to try them! But they are hard to make! They turned into bread more than rolls :( But they should still taste good!

  24. Kelli @ RTSM

    These look so good! I tried cinnamon rolls at Christmas and they were good, but not great. I think cake batter ones will be awesome! I made some yummy waffles with cake batter last year and they were so good!

  25. Megan

    Absolutely amazing!! I love anything cake batter!

  26. Anonymous

    why doesn't anyone comment on a recipe "AFTER" they make it? I would so like to see comments about the recipe rather than OOOHHHH I want to, can't wait to make it!!!!!

  27. Anonymous

    PS...ALL of these recipes sound amazing...I'm just saying!!!

  28. Michelle Dean

    How many rolls does this make?How many people would one batch serve?

  29. Anonymous

    Probably missed it, but how many rolls does this make?

  30. Jessica

    Loved this recipe. I ended up cutting my dough ball in half and rolling two rectangles so they were easier to work with. very elastic dough, so try not to play with it too much after forming or it will warp. I ended up using only about 3/4 cup of softened butter when I got ready to put down the filling and I was happy with the results. I also mixed my filling in a bowl (proportioned by taste) and then spread it out with a spoon so I would not have clumpy filling. I bake my rolls a little shorter than recommended for a gooey doughy center. Lastly I made a little thicker frosting to get a glaze that didn't slide off the top of the roll. I made small rolls because my family eats small amounts of sweet things and this recipe made 28 rolls for me. If you made larger rolls there would be less, but you may still need up to three pans. I let my rolls double for almost an hour and a half because my house is a little cooler than I would like for making a yeast dough. The warmer the room, the better and faster the rise. These were a nice option to standard birthday cake and tasted very good.