Ok, I am totally one of those “save the best for last” kind of people and today fully proves that. I’m ending Funfetti Week with a bang with these incredible Birthday Cake Cinnamon Rolls. I’m making cake for breakfast legit.
I whipped up these decadent little babies for Noah’s birthday breakfast. I originally was going to make birthday pancakes but then I remembered these and asked him which he would prefer. Cinnamon rolls all the way…he’s just like his daddy (who was equally excited).
I don’t usually like to go too crazy and over the top with certain treats (cheesecake is the main offender) and cinnamon rolls just seem like an “if it ain’t broke, don’t fix it” kind of dish but I was oh so wrong. I was kind of crazy to think such a thing, cake batter and sprinkles probably make anything better.
They still had the traditional taste of the cinnamon roll since the cinnamon was still there, but they were over the top with the addition of the cake mix and sprinkles in the filling. I loved when I got a little chunk of the mix, yum. And don’t even get me started on the glaze. I could eat it with a spoon.
These definitely aren’t an every day breakfast but are really fun and special for a cinnamon roll lover’s birthday! I’m pretty sure these are going to be the new official birthday breakfast around our house.
Birthday Cake Cinnamon Rolls
recipe adapted from How Sweet It Is
1 batch of cinnamon roll dough (just the dough, not the filling or frosting)
3/4 cup of yellow cake mix
1/3 cup butter, softened
2-3 Tbsp. ground cinnamon
1/4-1/3 cup sugar
For the glaze:
1 cup powdered sugar
1/4 cup yellow cake mix
1 teaspoon vanilla extract
2 tablespoons heavy cream or milk
1. Prepare cinnamon roll dough through step 6.
2. Smear the dough with the softened butter. Generously sprinkle with sugar, cinnamon and 3/4 cup cake mix. Sprinkle with desired amount of sprinkles. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 3/4 inch slices and place in a lightly greased 9×13 -inch baking pan. Rise rolls again until about doubled in size (about 45 minutes).
3. Bake for 10-15 minutes, or until golden brown. Meanwhile, mix all the glaze ingredients together in a small bowl. If it’s too thick, add more heavy cream or milk a drop at a time until the desired consistency is reached. Smear on warm cinnamon rolls. Cover in sprinkles.