Cake Batter Cinnamon Rolls
Why I Love This Recipe
Ingredients You'll Need
For the rolls
2 1/4 tsp. active yeast or 1 pkg of active yeast
6 tbsp. shortening
1 c. sugar + 1 tsp. sugar
3/4 c. yellow cake mix
7 c. flour (you will need more)
2 c. hot water
2 eggs, beaten
1 tbsp. salt
For the filling
2 sticks unsalted butter, softened
2 c. light brown sugar packed
2 tbsp. cinnamon
1 c. cake mix
1/8 c. rainbow sprinkles
2 tbsp. butter, melted
1/2 c. yellow cake mix
1 tsp. vanilla extract
3 c. powdered sugar
2 tbsp. milk
1. Add yeast to cup of lukewarm water and sprinkle in the teaspoon of sugar. Set aside for about five minutes.
2. Add shortening, cup of sugar, and salt to hot water in a large bowl or that of a stand mixer fitted with the paddle attachment. Allow mixture to cool to lukewarm.
3. Add cake mix and 2 cups of flour and mix until smooth.
4. Add yeast and mix again until smooth and then the beaten eggs.
5. Stir in remainder of flour, a little at a time until no more can be mixed in. Remove from bowl and knead until dough on a floured surface until it feels satiny and looks smooth ( the dough will still be somewhat wet but keep adding flour as you need until it no longer sticks to your hands or the counter. I was worried too). It shouldn't be sticking to your countertop at this point, and not need any more flour.
6. Cover and let rise for at least 30 minutes.
7. Lightly knead and roll out into a long, rectangular shape. The skinnier your rectangle, the smaller your rolls, as it will take less turns to roll up all of the dough. The wider the rectangle, the bigger the rolls.
8. Spread with softened butter (you can use your hands for this step), then sprinkle generously with brown sugar, cake mix, cinnamon, and sprinkles.
9. To roll, start with the long end closest to you and roll away, keeping the dough rolled as tightly as possible. Pinch along the end to seal.
10. To cut into rolls, use dental floss as opposed to a knife. Wrap the floss around the long roll, about 1.5 inches from the end, cross the ends at the top, and pull the ends away from each other until the floss cuts through the dough (pretty cool huh?). Or you can use a pastry cutter. That is what I used.
11. Place on well greased pans, cover with a clean dish towel, and let rise in a warm place until doubled in size (or overnight, wrapped with plastic wrap, in the refrigerator).
12. Bake at 425 degrees for 15 minutes on the top rack. Reduce heat to 350 degrees and bake until golden, about 10 more minutes, depending on size.
13. While the rolls are baking, make the icing. Whisk together all ingredients, adjusting milk and powdered sugar amounts to achieve desired consistency.
14. Let cool before frosting to allow for a thick cover like those pictured, or frost while warm for a light glaze.