So… I didn’t just make one outrageous cinnamon roll last weekend.

Cake Batter Cinnamon Rolls I

I clearly made two.

Cake Batter Cinnamon Rolls I

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!

Cake Batter Cinnamon Rolls I

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.

Cake Batter Cinnamon Rolls I

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.

Cake Batter Cinnamon Rolls I

So these tasted just how they look – over the top.

Holy sugar rush.

Cake Batter Cinnamon Rolls I

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 I



Cake Batter Cinnamon Rolls

rolls recipe from The Pioneer Woman (with a few additions)

makes 4 pans of 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




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

1 cup powdered sugar

1/4 cup yellow cake mix

1 teaspoon vanilla extract

2 tablespoons heavy cream or milk


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.


Cake Batter Cinnamon Rolls I

Just looking at these pictures again makes me want to brush my teeth.

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174 Responses to “Cake Batter Cinnamon Rolls.”

  1. #
    SweetSugarBelle — March 7, 2011 @ 8:04 pm

    I am squealing and jumping around…I’m going to put these on FB, Twitter, Stumble upon…Anyone who will listen!!!!!!!!!!!! You made me so hungry!!!


    • Jessica — March 7th, 2011 @ 8:47 pm

      Thank you, thank you!!


  2. #
    Diane {} — March 7, 2011 @ 8:20 pm

    super cute!!!!!!


    • Jessica — March 7th, 2011 @ 8:47 pm

      Thanks! :)


  3. #
    shelly (cookies and cups) — March 7, 2011 @ 8:53 pm

    dude. you’re killing me here!
    who would have ever thought of cake batter cinnamon rolls? only a genius!


  4. #
    Emily — March 7, 2011 @ 11:53 pm

    The closest thing I have found to a substitute for cake batter flavor is vanilla butter nut extract… not quite the same as the actual mix though! Maybe you could tweak it :) You’re a genius.


  5. #
    Courtbey — March 8, 2011 @ 11:37 pm

    Have you tried making a king cake from this recipe? I’ve had king cake made from cinnamon rolls & it was good. Guess I’m about to make one in honor of Fat Tuesday! Les bon temps roule!!!


  6. #
    jon @ sweet giraffe — March 9, 2011 @ 6:02 pm

    ingenious! my husband’s favorite sweet are cinnamon rolls – he would die over these!


  7. #
    Sarah — March 10, 2011 @ 2:31 am

    Along the same lines as Brittany, I use this “Cake Batter” Ice Cream Flavouring in my oatmeal some days when I want something decadent. Never tried it in bread, but it is SINFULLY good. Mind you, it looks like you have a pretty good hold on all the cakey goodness yourself!


  8. #
    Amber — March 10, 2011 @ 11:21 pm

    THESE LOOK AMAZING!! You should try and make reeses peanut butter cup cinnamon rolls!


  9. #
    Julie — March 11, 2011 @ 3:39 pm

    Omg, this is ridiculous! How do you come up with this stuff? :) You’ve inspired me to try to create a raw vegan version of this!

    Btw, I just discovered your blog and love it! I also love how your photography skills went from amateur (this is where I am) to amazing professional over the years. This means there is hope yet for me. Although I’m pretty stinkin’ bad.


  10. #
    Olivia — March 19, 2011 @ 9:46 pm

    i made these and they were delicious! my boyfriend loved them too :) thank you soo much <3


  11. #
    Alyssa Tucker — April 6, 2011 @ 1:33 pm

    Im limited for time and cooking utensils seeing as my apt im in now is not well equipped….could one make these by buying the uncooked cinnamon rolls from the grocery store, unrolling them and coating them with store bought cake batter mix?


    • Jessica — April 6th, 2011 @ 1:44 pm

      I definitely think so!!


  12. #
    michelle — May 19, 2011 @ 1:53 pm

    very cool! I found your blog searching for google for cake batter flavor for stuff (but trying to flavor without cake mix—but i guess you answered that for me in your post!)

    awesome ideas on your blog too! have a great day :)


  13. #
    Betsy — June 11, 2011 @ 5:44 pm

    These were so yummy. I added some cream cheese to the glaze because I am a glutton. A.MAZ.ING. Thanks for the idea!


  14. #
    Samantha Angela @ Bikini Birthday — June 20, 2011 @ 1:17 pm

    I have been on a quest to find the perfect cinnamon bun. I just made some AMAZING sticky buns out of brioche dough. I might have to try these next.


  15. #
    Kailey — September 24, 2011 @ 9:45 pm

    YUM! I made these (without the baking soda/powder, i forgot) and they were DELISH. The best things ever. Im making them again tomorrow.


  16. #
    Mellisa — January 30, 2012 @ 10:31 am

    My kids would flip if I made this for them! I think this would be a great birthday morning breakfast recipe.


  17. #
    syd — February 10, 2012 @ 2:17 am

    I’m a bit confused, do you make the cake mix into the batter or just keep it the dry cake mix? (For both the glaze and the rolls).


    • Jessica — February 10th, 2012 @ 8:32 am

      Keep the dry cake mix. You mix the dry mix into the glaze.


  18. #
    Misty — February 18, 2012 @ 9:39 am

    Can you make ahead and freeze? or put in the fridge overnight?


    • Kelly — March 16th, 2013 @ 6:08 pm

      I’m wondering this too. My daughter would LOVE this on her birthday for breakfast… what kid wouldn’t!!! BUT I don’t know that I can wake up early enough to make them in the morning. Can it be made the night before? Thanks:)


  19. #
    Hayley Duke — July 21, 2012 @ 2:58 am

    I made these to the tee with instructions but they are crispy on the outside and doughy on the inside. Can someone please tell me what I did wrong? I made these for my roommate’s birthday and they didn’t come out :(


  20. #
    Nikki @Pennies on a Platter — August 22, 2012 @ 7:53 am

    I’m planning on making some of these, probably a hybrid of these and other recipes I’ve found around the interwebs :) but wanted to let you know that I have a homemade yellow cake mix recipe here:

    I don’t use it to make an actual cake, but only for recipes like this that call for cake mix. :) Just leave it in the freezer and scoop when ready to use! Hope this helps!


  21. #
    deb viator — May 3, 2013 @ 8:19 am

    the bisquick cake recipe with a pinch of lemon zest has an awesome cake mix taste like Duncan hines or Pillsbury. brown or farm eggs make the best cake taste.


  22. #
    Melissa — February 23, 2014 @ 1:17 pm

    Hi– thanks for your recipes. This one is interesting for sure! Do you take all your own pictures? They look really good (clear, well lit, etc) Something I’ve noticed lately when looking at recipe blogs. Just curious…



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