When it came time to have a birthday cake later in the day, my little girl actually asked for more of these cinnamon rolls instead of the actual cake. Of course, it was her day, so I had to give her what she wanted. I just popped a few of the leftovers in the microwave for a few seconds and stuck some candles in them and it was just like her own personal birthday cake. I can bet we are going to get lots of requests for these in the future!
Check out what they are saying about this recipe over at Sally’s Baking Addiction:
“Oh wow these look mouth watering AMAZING!! so colorful and cute. My husband would die if I made these.”
I don’t think these are going to kill anyone, but they are amazing that’s for sure!
Ingredients
1-8oz tube Pillsbury crescent roll dough
1/4 cup Land O’ Lakes unsalted butter, melted
1/4 cup Betty Crocker Supermoist white or yellow cake mix (or any brand white or yellow cake mix)
1/4 cup sprinkles
2 Tablespoons packed light or dark brown sugar
CAKE BATTER ICING
3/4 cup sifted Betty Crocker Supermoist white or yellow cake mix (or any brand white or yellow cake mix)
2 Tablespoons + 1 teaspoon half-and-half (or milk)
extra sprinkles for decorating
Instructions
Preheat oven to 350F (or whatever your tube of crescent roll instructs). Spray 16 tins of a mini muffin pan with nonstick spray. Set aside.
Roll out half of the dough (4 triangles) and close the seams together by pinching. Flip over and pinch those seams together as well.
Sprinkle the dough with half of your sprinkles and smooth out with a rolling pin. You want the dough to be totally seamless and the sprinkles to be pressed into the dough as much as possible. I do not have a rolling pin in my tiny apartment, so I covered the dough with parchment paper and rolled over it with a glass cup. The dough needs to be completely smooth and 1/4″ thick.
Brush dough with 1 Tbsp melted butter and cover with 2 Tbsp of the cake mix. Brush 1 Tbsp melted butter over the cake mix and sprinkle with 1 Tbsp brown sugar.
Roll into a log and cut into 8 equal buns.
Repeat steps 2-5 with the other half of the crescent roll dough. Place 16 buns into the prepared muffin tins. Bake for 12-14 minutes or until the buns are lightly browned.
Make the icing: whisk together sifted cake mix and half-and-half until fully combined. Add more or less half-and-half depending on how thick you want the icing. Spoon over warm cinnamon buns and top with sprinkles.
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Quick Tip: If you use yellow cake mix in your icing, the icing will be yellow.
Thanks again to Sally’s Baking Addiction for this cute and delicious little recipe.
