Cake Batter Cinnamon Rolls.
So… I didn’t just make one outrageous cinnamon roll last weekend.
I clearly made two.
I think this is the end of the cake batter era. Unless I come up with something even more ridiculous to create with a cake batter flavor, I’m pretty cake battered out.
Even the glaze is a cake batter glaze!
These are just as simple as the regular cinnamon rolls, and perhaps simpler than the cookie dough stuffed version. I layered a good amount of cake mix on the dough along with the sugar and cinnamon mixture. It worked perfectly. They mix dissolved, leaving the rolls with the cake batter flavor.
In all of this cake batter madness I’ve had going on lately, there is one thing I haven’t been able to master: the cake batter flavor without the actual cake mix! I have tried trial after trial of sugar + vanilla combination and just can’t get it. I can’t even find anything on google… and google usually answers everything. Every other “cake batter” recipe I find uses the actual cake mix, hence my usage of the mix. I don’t mind – I’m still using the same box from the cake batter chocolate bark – but I think it would be really cool to be able to create the cake batter flavor from scratch.
No can do.
So these tasted just how they look – over the top.
Holy sugar rush.
Of course I find them wildly fun with all of the sprinkles going on. I think it’s time to buy stock in sprinkles. And head to the dentist.
Cake Batter Cinnamon Rolls
- 2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 package dry yeast (or 2 1/4 teaspoons)
- 4 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup of yellow cake mix
- melted butter
Cake Batter Glaze
- 1 cup powdered sugar
- 1/4 cup yellow cake mix
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
Mix the milk, sugar and oil in a large pot. Scald the mixture, then let cool for one hour. When it has cooled (but is still slightly warm), sprinkle the yeast into the milk mixture and let it sit for a minute. Add four cups of flour and mix until a dough forms, then cover and let rise for at least one hour.
After an hour, add the remaining 1/2 cup of flour, baking soda and powder and mix. I use my hands to make sure the dough completely comes together. Flour your workspace and roll the dough with a rolling pin until it’s thin and somewhat rectangular, then brush with melted butter (as much as you want - I use at least one melted stick) and generously cover with cinnamon, sugar and 3/4 cup cake mix. Sprinkle on sprinkles, then starting with the end away from you, roll the dough into a line towards you. Slice the rolls about 1 inch thick and lay in pans (I use aluminum 9 inch cake pans) that have been brushed with melted butter. Let the rolls rise for about 30 minutes.
Bake at 400 degrees for 12-15 minutes.
Cake Batter Glaze
Mix ingredients together until a smooth glaze forms. If needed, add more liquid one drop at a time until desired consistency is reached. Pour over cinnamon rolls then cover in sprinkles.
rolls recipe from The Pioneer Woman (with a few additions)
Just looking at these pictures again makes me want to brush my teeth.