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cake batter

Cake Batter Cinnamon Rolls

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Cake Batter Cinnamon Rolls

Just another way to show you that sprinkles really do make everything better. Well that, and lots of butter, cinnamon sugar, and confetti cake crumbles.  Make these for breakfast, lunch, dinner, or even just a snack, and I promise, you will not be disappointed!



  • ¾ cup milk
  • ¼ cup butter, softened
  • 3 ¼ cups flour
  • .25 ounces of instant yeast
  • ¼ cup white sugar
  • ½ teaspoon salt
  • 1 t imitation vanilla extract
  • ¼ c water
  • 1 egg
  • ½ c rainbow sprinkles


  •  ½ c of cake crumbs (my fave recipe from Momofuku Milk Bar) found here 
  • ½ c rainbow sprinkles
  • ¼ c melted butter
  • 1 c brown sugar
  • 1 T cinnamon 


  • 3 c powdered sugar
  • 6 T whole milk
  • 1 T imitation vanilla extract
  • (rainbow sprinkles for topping)


  1. Heat the milk and butter in a small saucepan until the temperature reaches 110 degrees. 
  2. In a large bowl, combine flour, yeast, sugar, sprinkles and salt. Add water, vanilla, egg and the milk mixture; beat well. Knead dough for 5 minutes, until smooth and elastic.
  3. Cover the dough with a plastic wrap and let rest for 30 minutes. Meanwhile, in a small bowl, mix together brown sugar and cinnamon.
  4. Roll out dough into a 12x9 inch rectangle. Spread dough with melted butter and sprinkle dough with cinnamon sugar. Add cake crumbles and extra rainbow sprinkles. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 greased muffin cups. Cover with plastic wrap and let rise until doubled, about 30 minutes. Preheat oven to 350 degrees F.
  5. Bake in the preheated oven for 10 minutes, or until browned. Remove from muffin cups to cool.
  6. While cinnamon rolls are baking, make the glaze. Whisk together vanilla, milk and powdered sugar until smooth and combined. Drizzle on warm cinnamon rolls with a piping bags and sprinkle with extra rainbow sprinkles.

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