Birthday Cake Cinnamon Rolls

It’s 4 more days until my birthday! Yay! Next dessert I made are Birthday Cake Cinnamon Rolls. These delicious treats are not made from scratch, they are made using box vanilla cake mix. Yes, another baking hack!

If you don’t have time to make these from scratch, I recommend doing it this way. The icing on top is Vanilla Icing, but you can either make or buy the icing from the store. If you want a richer + thicker topping, I recommend either buying or making your ownCream Cheese Frosting!

Why do I love this recipe?

It saves you a lot of time! Even though, it may take up to 2 hours to make this recipe hack, it’s so worth it! Plus, who doesn’t love warm, soft cinnamon rolls?

By the way, the texture off these rolls are similar to Cinnabon. Instead of paying so much for one roll at Cinnabon, with this recipe, you have 12 rolls right in front of you. You can choose to either devour yourself or share with others.

What ingredients do you need?

Vanilla Cake Mix – If you can’t find it, you can use Funfetti Cake Mix
All Purpose Flour
Active Yeast
Rainbow Sprinkles
Dark Brown Sugar- You can use light/golden brown sugar
Cinnamon
Unsalted Butter
Powdered Sugar
Vanilla Extract– Pure Vanilla extract is needed to keep the icing white in color. If you don’t have that, use regular vanilla extract, but just note that the icing maybe a little tanner.
Milk– Any milk of choice. I recommend Whole Milk or Almond Milk in the recipe to keep the white consistency of the icing.

How to store cinnamon rolls?

Room Temperature: Store cinnamon rolls at room temperature for up to 2 days.
Refrigerator: I don’t recommend storing them in the refrigerator. If you do, reheat them in the microwave for 30 seconds before eating.
Freezer: Cinnamon Rolls can be stored frozen for up to 30 days if tightly wrapped in plastic wrap or stored in an airtight container.

Let’s get started…..

Prep Time: 15 minutes

Bake Time: 20 minutes

Rise Time: 1 hour 30 minutes

Total Time: 2 hour 5 Minutes

Yields: 12

Ingredients

Cinnamon Roll Dough

1 box vanilla cake mix or Funfetti cake mix
2 1/4 Cup flour, divided
1 ¼ cups warm water
2 1/2 Tsp Active Yeast; 1 packet
2 tablespoons rainbow candy sprinkles**

** Note: If using Funfetti Cake mix, no need to add more sprinkles

Topping:

2 tablespoons rainbow candy sprinkles

Filling

1/2 cup light or dark brown sugar
1 tbsp cinnamon
1/4 cup (1/2 of stick) butter; room temperature
2 tablespoons rainbow candy sprinkles

Icing

1/2 cup unsalted butter, softened
2 1/4 cups powdered sugar
1 teaspoons pure vanilla extract
3 Tablespoons milk of choice

Directions

Pour yeast evenly over the warm water and let it bloom for 5 minutes.
In a bowl, combine cake mix and 2 cups (255 g) of flour, then pour in the yeast mixture. Stir until it starts to come together, then add the sprinkles. Gently knead the dough together into a ball.
Place into a clean bowl and damp it with vegetable oil 1 tsps with napkin and around the bowl.
Cover with a towel or Plastic Wrap and let the dough rise for 1 hour in a warm place.
Place dough on a floured surface and sprinkle with remaining ¼ cup (30 g) of flour. Knead until it is no longer sticky (some extra flour may be needed).
Using a roller dusted with flour, roll out the dough into an oval shape and spread butter on one side of the dough. Then, dust with cinnamon, brown sugar, and rainbow sprinkles.
Preheat oven to 375˚F
Starting at the bottom of the widest end, roll dough and cut into 1½ to 2-inch (4 to 5 cm) pieces and place in a 13” by 9” pan. Cover with plastic wrap, and rest for 30 minutes. Bake for 20 minutes, or until golden brown.
To make the frosting, beat butter for 3-4 minutes until pale in color.
Add powdered sugar, vanilla, and milk. Beat an additional 3-4 minutes until fluffy and smooth!
Drizzle icing and extra sprinkles on top.