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!

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

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 16 mini cinnamon buns
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

Cinnamon Rolls

  • 18oz 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

Instructions

  1. Preheat oven to 350°F (177°C) (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 Tablespoon melted butter over the cake mix and sprinkle with 1 Tablespoon 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.

Notes

  1. Cake Mix: Using yellow cake mix in your icing will produce a yellow icing. I used white cake mix.

Keywords: mini cake batter cinnamon buns

58 Comments

  1. 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 🙂

  2. 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?!

  3. Love your blog and the idea! I have a bunch of crescent roll dough left over from holidays, and this looks like a perfect use! Though I’d like to point out that I’m not sure you can call them “cinnamon buns” if there’s no cinnamon involved!

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