Mini Cake Batter Cinnamon Buns (no yeast)

No-yeast mini cinnamon buns flavored with cake batter and topped with sprinkles. I like to call them “birthday cake” cinnamon buns!

Birthday Cake Cinnamon Buns. These are ready in only 20 minutes - no yeast!

Let’s start today off with, what I like to call, a breakfast of champions. Because anything with sprinkles involved is a champion in my book.

Ever since I made my Mini (no yeast) Cinnamon Buns, I’ve been brainstorming ways to make them. And adding sprinkles was the first idea that came to mind. I love the original mini cinnamon buns because they are laughably easy to make. Take packaged crescent roll dough, roll it out, pour on some melted butter and sprinkle on cinnamon & sugar til your heart’s content. Roll ’em up and throw them into the oven. They take less than 20 minutes start-to-finish.

Today’s cake batter version are just as simple, and yet… completely over the top. In a good way! I broke out the sprinkles, my half of a box of white cake mix (leftover from this fudge), and went cake batter crazy. I rolled out the store-bought crescent dough, rolled sprinkles into the dough, spread with melted butter, then cake mix, then MORE melted butter, then some brown sugar… you know, for good measure.

Birthday Cake Cinnamon Buns. These are ready in only 20 minutes - no yeast!

I rolled them all up, cut into itsy bitsy buns, and popped them into the oven. Then I just went nuts.  I took even more white cake mix and mixed it with some half-and-half and made a thick cake batter icing. I spooned the icing onto each bun and topped with sprinkles. Like I always say… you can never have enough sprinkles.

The birthday cake batter flavor in today’s cinnamon buns is spot-on.  The melted butter brushed underneath and on top of the cake mix really “locks” the cake mix into the dough nicely.  The icing, made purely from cake mix and half-and-half, is obviously pure cake-batter-madness, too.

Birthday Cake Cinnamon Buns. These are ready in only 20 minutes - no yeast!

Another winner to add to my cake batter insanity.  Breakfast just got a whole lot more fun.

Mini Cake Batter Cinnamon Buns

No-yeast mini cinnamon buns flavored with cake batter and topped with sprinkles. I like to call them "birthday cake" cinnamon buns!

Yield: 16 mini buns

Ingredients:

Cinnamon Rolls

  • 1-8oz tube crescent roll dough
  • 1/4 cup 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

Directions:

  1. 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.
  2. Roll out half of the dough (4 triangles) and close the seams together by pinching. Flip over and pinch those seams together as well.
  3. 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.
  4. 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.
  5. Roll into a log and cut into 8 equal buns.
  6. 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.
  7. 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.

Recipe Notes:

Using yellow cake mix in your icing will produce a yellow icing.  I used white cake mix.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

A few more cake batter treats…

Cake Batter Chocolate Chip Cookies
Cake Batter Chocolate Chip Cookies

 

Cake Batter Sugar Cookies

Cake Batter Sugar Cookies

 

Cake Batter Blondies

Cake Batter Blondies

 

Cake Batter Cinnamon Rolls (with yeast, no cake mix)

Cake Batter Cinnamon Rolls - soft, fluffy, and irresistible!

 

 

 

69 comments

  1. Oh wow these look mouth watering AMAZING!! so colorful and cute. My husband would die if I made these. Thanks so much for another fantastic recipe!!!!

  2. Hi again! I made these a couple of days ago — rainy cold dreary day, and these perked everyone up. (And added a pound to my scale!) Fantastic!! I’m addicted to your site!

    • That’s so nice to hear Dee!! These are definitely a wonderfully “cheery” and happy breakfast to enjoy in the winter months! Let me know any other goodies you bake. Thanks Dee!

  3. Hi Sally,
    These buns sound delicious. I’m new to this baking thing so I’m sure this is a dumb question. Would it work to roll these into logs (step 5) and refrigerate overnight wrapped in plastic wrap or something? I’m looking to make these early morning and trying to make it hassle free as possible in the AM. Thanks!

  4. What do you mean by roll out half of the dough and close the seams together by pinching? I don’t understand :\ lol

    • Hi Sarah – are you familiar with crescent roll dough? It comes in a can and can have seams in it (for precut crescent rolls). If you cut the dough in half and roll out half of the dough, then press the seams together so it is seamless – that is what I mean. Hope this helps!

  5. Found you on Pinterest and absolutely love your recipes! They are so easy and exactly the types of desserts I look for. Right now, making half cinnamon and half cake batter for an early morning road trip tomorrow…my friends will love me. Thanks so much!

    • Love these cinnamon buns – and the cake batter version too!! Glad you found my blog – let me know what you make next. I love hearing about it!

  6. THANK YOU for this fabulous recipe. It was exactly what I was looking for as I hosted my granddaughter’s 2nd birthday BREAKFAST party 🙂

    I placed them in a circle and covered them with the icing, added a ton of sprinkles so that it appeared to be a cake (albeit, a bumpy cake) and she LOVED IT!

    Thanks again – you rock!

    • Susan, what an adorable idea for a breakfast birthday party. Just love that you added sprinkles, too. And a breakfast birthday party itself is fabulous! Thanks for reporting back. You’re so creative!

  7. Hi sally,

    I’m drooling over this recipe and your huge cinnamon bun cake. I’m trying to figure out a way to merge the two together to make a giant birthday cake flavored cinnamon bun, so i guess I’ll need to use your yeast recipe , but with the birthday cake ingredients. Do you have any tips regarding merging the two recipes together? Also on the yeast recipe, after you rise the dough for 90 min in the turned off 200 degree oven, do you take it out of the oven while the oven reheats to 350? Or leave it in while preheating then set the timer once it’s reached temp? Thanks!!!
    -ali

    • Hey Ali! Great question – After 90 minutes, remove from the oven as you preheat it to the 350F. Try doubling this filling recipe and using it with the giant cinnamon roll cake yeast recipe. That should work perfectly! You’re giving me an idea for a new recipe this spring. I’ll have to try it! Enjoy, Ali.

      • Great thank you!! One more question: if i wanted to make the dough and rise it in preparation, then come back to it a few hours later to bake and ice, is that ok? Or can you “over rise” it?

      • Yes. Do not let the dough rise past the necessary time – it will cause the dough to ferment, creating a sour taste.

  8. Hi,
    I stumbled on to your site and fell in love! All your recipes are gorgeous and fun! I’d really love to make these but I’m from Australia and I’m pretty sure that we don’t have dough in a can. ( I wish we would, it sounds awesome! ) is there any substitutions that I could use? Thanks heaps!

  9. I’m so hungry now! And only 30 miutes since breakfast!

  10. Do I make the cake
    Mix as per the box then use it or just put the dry ingredients from box onto the rolls? Thanks!! Can’t wait 🙂

  11. Sally! oh my god!! you have no idea what you do to me!! cake batter and sprinkles? literally what my heart is made out of!! I mean, of course I love chocolate (who doesn’t?) but if I have to choose between a chocolate dish, or a sprinkle-loaded cake batter dish? DUH IM GONNA PICK SPRINKLE-LOADED CAKE BATTER EVERYTIME! its just so delicious! and the fact that you put that spin on almost every dessert you can? well let’s just say, finding your blog was an extremely dangerous thing for me! I had my heart set on making your delicious-looking cake batter fudge, then I find these advertised on the side AND THEN I find cake batter Blondie’s and now my head and heart are confused because there are TOO MANY good things to choose from! why, Sally, why?!

  12. Have you ever tried making these the night before and heating them up in the morning??

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