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.

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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 Tablespoon 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 Tablespoon + 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.

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

© 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!

 

 

 

   

64 Responses to “Mini Cake Batter Cinnamon Buns (no yeast).”

  1. #
    1
    Choc Chip Uruposted July 1, 2012 at 6:44 pm

    These are so simple yet so delicious :D
    Lovely!

    Cheers
    CCU

    Reply

  2. #
    2
    Hayleyposted July 1, 2012 at 6:46 pm

    Gorgeous!! You know the way to my heart–through copiously amounts of rainbow sprinkles! Beautiful pictures, too. I feel like I can already taste these cute little cinnamon buns which is good incentive to make them!

    Reply

    • Sallyreplied on July 2nd, 2012 at 11:22 am

      Thanks Hayley! Sprinkles are obvs the way to my heart too.

      Reply

  3. #
    3
    Averie @ Averie Cooksposted July 1, 2012 at 7:10 pm

    They are totally Sally-ified! Love the cake batter and sprinkles, and plenty of butter and the ease crescent rolls. Hope you submitted the pics; they’re gorgeous!

    Reply

    • Sallyreplied on July 2nd, 2012 at 11:24 am

      Thanks Averie!! Yes, the pics were submitted! Prob not TS worthy, but oh well! They are definitely overloaded with butter too, twice the amount as my regular cinnybuns but who’s really counting?!

      Reply

  4. #
    4
    Karlyposted July 1, 2012 at 8:45 pm

    Looooove these. You are the cake batter queen.

    Reply

    • Sallyreplied on July 2nd, 2012 at 11:25 am

      cake batter QUEEN?? what an honor!! You’re the peanut butter queen then Karly!

      Reply

  5. #
    5
    Jessposted July 1, 2012 at 11:49 pm

    My husband would be all about these! I’ll have to give them a go!

    Reply

    • Sallyreplied on July 2nd, 2012 at 11:25 am

      Thanks Jess, let me know if you guys try them!

      Reply

  6. #
    6
    Back For Secondsposted July 2, 2012 at 12:19 am

    I say you just call them ” Birthday Buns” since there’s no cinnamon, haha! These look super yummy and of course I love them because they’re tiny. So cute ;)

    Reply

    • Sallyreplied on July 2nd, 2012 at 11:26 am

      hahahahha birthday buns! I love it! I should’ve asked you to name these for me Stephanie!

      Reply

  7. #
    7
    megan @ whatmegansmakingposted July 2, 2012 at 9:33 am

    how cute are these! And I clicked over from foodgawker as well! :)

    Reply

  8. #
    8
    Emma @ Food, Fork and Goodposted July 2, 2012 at 9:37 am

    You make me crave naughty stuff! I think i spent about 10 minutes just staring at those pictures! By the way, I have nominated you for an award (yes another, but I do love your blog!). Check it out here: http://food-fork-and-good.blogspot.co.uk/2012/07/spiced-apple-pie-rolls-awards.html

    Reply

    • Sallyreplied on July 2nd, 2012 at 11:26 am

      Thanks Emma! You are so sweet. :)

      Reply

  9. #
    9
    Jessica@AKitchenAddictionposted July 2, 2012 at 10:19 am

    These are so fun!! I love that they don’t require yeast!

    Reply

    • Sallyreplied on July 2nd, 2012 at 11:27 am

      Yeast?! I have no patience for the stuff. That’s why I love these. Thanks Jessica!

      Reply

  10. #
    10
    Jocelyn @BruCrew Lifeposted July 2, 2012 at 1:15 pm

    What a fun and easy breakfast!!! Sprinkles are definitely the way to my heart too! (Along with mini treats and cake batter!) You definitely Sally-fied them:-) Drooling for sure over your awesome pictures!!!

    Reply

  11. #
    11
    Dorothy @ Crazy for Crustposted July 2, 2012 at 1:44 pm

    Okay, these are awesome. Totally Sally-ified. YUM!

    Reply

  12. #
    12
    Ashley @ Kitchen Meets Girlposted July 2, 2012 at 2:21 pm

    Sally, these are seriously amazing! We make crescent roll cinnamon rolls often on the weekends, but I never though of adding cake mix! That is seriously brilliant. Totally doing this next time!

    Reply

  13. #
    13
    Ashtonposted July 2, 2012 at 3:31 pm

    I saw this on pinterest and knew it was you right away! I can’t even begin to tell you how much I love refrigerated crescent roll dough.

    …it’s a lot.

    Oh! This is random, but I just remembered I tried some variation of this forever ago, but I didn’t feel like I could taste the cake mix. What did you think??

    I think the cake batter icing would help the flavor pop a ton, and I didn’t do that.

    Reply

    • Sallyreplied on July 2nd, 2012 at 4:23 pm

      By layering the cake batte rin with the butte,r I felt like the dough itself had a lot of cake batter flavor! And the icing REALLY pushed it over the top. The icing just tastes like straight up cak ebatter because all it is is cake mix + half-and-half! Thanks Ashton. :)

      Reply

  14. #
    14
    Mercedesposted July 2, 2012 at 3:49 pm

    These look so yummy! Everything is better with sprinkles! I just found your blog via Foodgawker and I am your new biggest fan! I think I managed to browse all of your recipes over the weekend and subscribed via email and cannot wait to see more!

    Reply

  15. #
    15
    Meghan @ After the Ivy Leagueposted July 2, 2012 at 4:40 pm

    OMG those are the cutest things everrrrrr. Cake batter for breakfast…why the hell not?

    Reply

  16. #
    16
    Julie @ Table for Twoposted July 2, 2012 at 8:06 pm

    These are so cute and so FUN!!! I would make a mixture of the original and these and serve them at breakfast the morning after a sleepover or something :)

    Reply

    • Sallyreplied on July 3rd, 2012 at 1:17 pm

      That is such a great idea Julie! I’m going to make half of the regular and have cake batter next time. :)

      Reply

  17. #
    17
    Krissy's Creationsposted July 3, 2012 at 12:01 am

    Woah!!! I’m totally in love with these. They are my kinda treat :)

    Reply

  18. #
    18
    Sarah @ CinnamonSweetyposted July 3, 2012 at 5:38 am

    Oh, God, no! You left out the cinnamon! That’s like the most important part D:

    Joking aside, this looks AMAZING. I’ve got to try something similar soon. :)

    Reply

    • Sallyreplied on July 3rd, 2012 at 1:18 pm

      I’m a cinnamon fiend like you Sarah! But the cake batter version is just soo good :)

      Reply

  19. #
    19
    Sarah @ Miss CandiQuikposted July 3, 2012 at 11:35 am

    omg, love it! I have to admit, I’m NOT a huge fan of plain cake (white birthday cakes, etc) – however, I do like all of the cake batter flavored stuff (I’m weird, I know)…and this sounds amazing!

    Reply

    • Sallyreplied on July 3rd, 2012 at 1:30 pm

      I don’t like plain cake either Sarah!! But cake batter? I’m ALL about! ;)

      Reply

  20. #
    20
    Heather@French Pressposted July 3, 2012 at 1:50 pm

    Oh my goodness! amazing. wait until my daughter sees these:)

    Reply

    • Sallyreplied on July 3rd, 2012 at 2:50 pm

      Aww! These are definitely kid-friendly. And adult-friendly if you’re a sucker for sprinkles like I am :) Thanks Heather!

      Reply

  21. #
    21
    Jordonposted July 3, 2012 at 1:51 pm

    Oh my goodness! These look amazing. I’m with you on the cake batter, I could eat it for every meal. Thanks for sharing!

    Reply

    • Sallyreplied on July 3rd, 2012 at 2:48 pm

      Thanks Jordan! We have cake batter love in common :)

      Reply

  22. #
    22
    Sarah Carlettiposted July 6, 2012 at 4:21 pm

    Sally, your recipes and photography are over-the-top! Thanks for linking up to Thursday Food Fest!

    Reply

    • Sallyreplied on July 7th, 2012 at 6:50 am

      Thanks Sarah! Thursday Food Fest had some great links!

      Reply

  23. #
    23
    tanyaposted July 11, 2012 at 6:42 am

    These are amazing! I love all the ideas actually, but those little mini rolls are so cute! You could just pop them in your mouth like cereal! I love them!

    Reply

    • Sallyreplied on July 11th, 2012 at 7:03 am

      I like your thinking! I popped a few into my mouth for breakfast and didn’t want to stop eating them! :)

      Reply

  24. #
    24
    Christineposted July 11, 2012 at 6:46 am

    WOW!!! Those cinnamon buns look crazy FUN!!! Oh and oh so delicious!

    I sure hope you’re planning on sharing this at The DIY Dreamer.. From Dream To Reality! :)

    Reply

  25. #
    25
    Katieposted July 16, 2012 at 2:45 pm

    Hey, just a question..
    For the cake batter do you make it a batter then put it on or just put it on as a powder?

    Reply

  26. #
    26
    Jenniferposted November 28, 2012 at 10:05 am

    I am in awe of your site! Just got done sharing your chocolate chip cake batter cookie recipe with my bestie who lives in SC! My daughter and I made them yesterday and let me tell you my family and neighbors LOVED them! Thank you so much for taking the time to create this site..you are truly an inspiration to all us Mom’s out there!

    Reply

    • Sallyreplied on November 28th, 2012 at 11:12 am

      Hi Jennifer. Wow, thank you so much for the kind words and what a sincere comment. I really, really appreciate it! “Bestie” – I call my best friend bestie too. I love those chocolate chip cake batter cookies! A wonderful recipe. I am so glad you are a reader. :)

      Reply

  27. #
    27
    Jennyposted February 12, 2013 at 4:16 pm

    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!!!!

    Reply

    • Sallyreplied on February 12th, 2013 at 4:19 pm

      I love how colorful they are too. :) Thanks Jenny! Let me know if you ever make them.

      Reply

  28. #
    28
    Deeposted February 22, 2013 at 9:02 am

    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!

    Reply

    • Sallyreplied on February 22nd, 2013 at 10:49 am

      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!

      Reply

  29. #
    29
    Sarahposted July 2, 2013 at 10:37 am

    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!

    Reply

    • Sallyreplied on July 2nd, 2013 at 11:25 am

      You sure can make them the night before to step 5. And that is not a dumb question at all! Enjoy.

      Reply

  30. #
    30
    Sarahposted August 5, 2013 at 6:57 pm

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

    Reply

    • Sallyreplied on August 6th, 2013 at 7:29 am

      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!

      Reply

  31. #
    31
    Lisaposted August 23, 2013 at 11:32 pm

    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!

    Reply

    • Sallyreplied on August 24th, 2013 at 3:11 pm

      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!

      Reply

  32. #
    32
    Susanposted December 9, 2013 at 1:45 pm

    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!

    Reply

    • Sallyreplied on December 9th, 2013 at 2:06 pm

      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!

      Reply

  33. #
    33
    Aliposted March 11, 2014 at 11:21 am

    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

    Reply

    • Sallyreplied on March 11th, 2014 at 11:52 am

      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.

      Reply

      • Alireplied on March 11th, 2014 at 4:44 pm

        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?

        • Sallyreplied on March 11th, 2014 at 6:27 pm

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

  34. #
    34
    Belindaposted May 22, 2014 at 9:42 am

    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!

    Reply

  35. #
    35
    Lilyposted August 15, 2014 at 11:57 am

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

    Reply

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