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Birthday Cake Cinnamon Rolls

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  • Prep 1 hr 30 min
  • Total 2 hr 0 min
  • Servings 12
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Whether you’re celebrating a birthday or the start of the weekend, these cake mix cinnamon rolls are the perfect excuse to eat sprinkles for breakfast. Recipe by Annalise Sandberg.
Created Jun 29, 2017
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  • 1 1/4 cups warm water (105°F to 115°F)
  • 1 package (2 1/4 teaspoons) regular active dry yeast
  • 1 box Betty Crocker™ SuperMoist™ rainbow bit cake mix
  • 2 1/2 to 3 cups all-purpose flour
  • 1/4 cup of butter, melted
  • 1 teaspoon ground cinnamon
  • 1/2 cup light or dark brown sugar
  • 2 tablespoons rainbow candy sprinkles
  • 1 container Betty Crocker™ Whipped Cream Cheese Frosting
  • Candy sprinkles


  • 1
    Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
  • 2
    In small bowl, mix warm water and yeast; let stand 5 minutes.
  • 3
    In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
  • 4
    Gently punch down dough, and then reshape into ball. On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon, brown sugar and rainbow sprinkles. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
  • 5
    Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
  • 6
    Bake 20-22 minutes for a 13x9-inch pan and 12-15 minutes for 9-inch round pans or until golden brown. Cool 5 minutes; spread with frosting. Sprinkle with candy sprinkles. Serve warm or at room temperature.

Expert Tips

  • Tip 1
    For best results when cutting dough into rolls, use very sharp knife.

Nutrition Information

No nutrition information available for this recipe
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