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… well… more “Sally-ified.”
Aka, add sprinkles and… cake batter.
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 and you don’t have to wait for yeast to… ya know… do its thing!
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… ya know, for good measure.
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 fat free half-and-half (gotta save the calories for the sprinkles, right?!?!) 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.
This isn’t the first time I had sprinkles for breakfast, either.
If having sprinkles for breakfast is wrong, then I don’t want to be right.
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.
And while I call these cake batter “cinnamon” buns, I actually didn’t use ANY cinnamon in the buns’ filling. I stuck to brown sugar, butter, + cake mix.
Another winner to add to my cake batter insanity. Breakfast just got a whole lot more fun.
makes 16 rolls
- 1-8oz tube crescent roll dough
- 1/4 cup 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 Tbsp brown sugar
- 3/4 cup SIFTED Betty Crocker Supermoist white or yellow cake mix (or any brand white or yellow cake mix)*
- 2 Tbsp + 1 tsp half-and-half (or milk)
- extra sprinkles for decorating
- 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.
*using yellow cake mix will produce a more yellow icing. I used white cake mix.
RECIPE SOURCE: sallysbakingaddiction.com
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ps: here is some more cake batter yumminess for ya