Cake Batter Cinnamon Rolls Recipe
I know this is a bizarre time of year to be posting a cake batter recipe when I should be up to my eyeballs in pumpkin and cinnamon (okay, okay, I am up to my eyeballs in those recipes), but what can I say? My life sort of rolls like this these days.
As things turned out, I was making confetti cake bread dough for another project. Problem was– the recipe makes a huge amount of dough. Not such a bad thing when you're feeding guests or making a birthday feast… but when it's just a Tuesday night in October? Annnnnnnnd you're not so great a halving a recipe (sad but oh-so-true)? Then it's an issue.
So I decided to do a little multi-tasking and create a recipe to post. I've been wanting to try cake batter cinnamon rolls forever and wasn't going to waste the opportunity!
Side note: this is probably a good time to warn you– this recipe does make a lot. If you make the recipe as written below, it will make 2 – 9×13 pans of cinnamon rolls. If you don't need that many, you can always half the recipe or freeze half of the dough before it has a chance to rise.
Despite the fact that this recipe makes such a large batch, I absolutely adore it. Thanks to cake mix, the flavor is right on. And even though yeasty recipes can be a little finicky, this one has always turned out perfectly soft and fluffy for me each time I've made it.
And that cake batter cream cheese icing? *swoon*
It is like you're literally licking cake batter off your fingers, but somehow so much better. That stuff hung the moon.
For the dough:
- 1 Tbsp. active dry yeast
- 2 1/2 cups of warm water
- 1 teaspoon of kosher salt
- 1 box of confetti cake mix
- 5 cups of all-purpose flour
- 1 teaspoon of vanilla extract
For the filling:
- 12 tablespoons melted butter
- 3 cups brown sugar
- 2 tablespoons cinnamon
For the cake batter icing:
- 1/3 cup confetti cake mix
- 2 tbsp milk
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- splash of vanilla
Prepare the dough:
- Sprinkle the yeast over 2 1/2 cups of warm (about 125ºF) water. Sprinkle the salt over the yeast, allowing the weight of the salt to sink the yeast into the water. Let the yeast-water mixture sit and become foamy (about 5 minutes).
- In the bowl of a stand mixer fitted with a bread hook, mix together the wake mix and all-purpose flour. Add the foamy yeast mixture and the vanilla extract.
- Knead on medium speed until dough is smooth and elastic (about 5-6 minutes).
- Remove the bread hook. Grease the bowl liberally with non-stick cooking spray and cover with plastic wrap. Allow to rise until doubled in size (I usually place my bowl of dough on a heating pad, which speeds things up to about a 30 minute rise time).
- **If you are freezing half of the dough, this is the time to do it! Don't let the dough rise before wrapping well and freezing.**
Meanwhile, preheat oven to 400ºF and prep the filling.
- In a bowl, mix together the brown sugar and cinnamon.*
- Once the dough has risen, divide it into two portions.
- Roll out one portion into a large rectangle (think a little larger than a 9x13 baking dish).
- Pour half of the butter onto the dough and brush out to the edges. Sprinkle half of the brown sugar mixture over the butter, spreading evenly.
- Roll up the dough starting on the long end. Cut into 12 slices, discarding the ends. Place them in a well-greased 9x13 baking dish. Cover and let rise until doubled in size.
- Repeat with second portion of dough.
- Bake for 30 minutes or until golden brown.
Make the icing:
*I know this seems like a lot. Every time I make these I think "this is WAY too much!" But then, when it's all baked and on my plate, I'm so glad I stuck to the measurements 🙂 .
** Yes.... you'll need a second box of cake mix just to make this icing using only 1/3 of a cup. But it's SO worth it. And there are plenty of fun recipes out there using less than a full box of cake mix-- so be sure to save the remains for another treat!
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