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Cake Batter Cinnamon Rolls

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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
  • cinnamon
  • sugar
  • sprinkles

Cake Batter Glaze

  • 1 cup powdered sugar
  • 1/4 cup yellow cake mix
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or milk
  • sprinkles


Cinnamon Rolls

  • 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)

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