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Name: Cake Batter Cinnamon Buns
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1 box Rainbox Chip Cake Mix (Betty Crocker); 2 pkg active dry yeast; 2 1/2 cups warm water; 1 tsp salt; 1 tsp vanilla; 5 cups bread flour; 1/2 cup butter softened; 1 cup brown sugar; 1 cup yellow cake mix; cinnamon; sprinkles; 1/4 cup butter softened; 3 cups powdered sugar; 1/2 cup yellow cake mix; 1 tsp vanilla; 3-6 tablespoons milk; sprinkles

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INGREDIENTS

BUNS
1 box Rainbox Chip Cake Mix ; (Betty Crocker)
2 pkg active dry yeast
2 1/2 cups warm water
1 tsp salt
1 tsp vanilla
5 cups bread flour
FILLING
1/2 cup butter ; softened
1 cup brown sugar
1 cup yellow cake mix
cinnamon
sprinkles
FROSTING
1/4 cup butter ; softened
3 cups powdered sugar
1/2 cup yellow cake mix
1 tsp vanilla
3-6 tablespoons milk
sprinkles

Servings

INSTRUCTIONS

1. In a large liquid measuring cup, measure out 2 1/2 cups warm water. Almost to hot to touch but not scorching. Pour in the 2 packets of active dry yeast and let it activate and foam up. (you could just pour the measured water into a bowl as well, I just find this easiest)

2. Once yeast is active pour into bowl of a stand mixer. Add rainbow chip cake mix, salt, vanilla and bread flour. Use dough hook attachment to knead dough together, just for a minute or two.

3. Spray a large bowl with cooking spray and place dough inside. Cover with saran wrap. Let sit for an hour until doubled in size. Punch dough down with fists and cover again and let rise for an additional hour until double in size.

4. Once dough has gone through its second rise, remove and placed on a clean floured surface. Roll out into a large rectangle shape.

5. Smear softened butter over top. Next evenly sprinkle, distribute and rub brown sugar over top. Then sprinkle yellow cake mix evenly over top of that. Rub gently to evenly cover if needed. Next sprinkle with desired about of cinnamon and sprinkles.

6. On one of the long sides, roll up to make a long and skinny log. Slice into even rolls. It should yield 24-29 rolls depending on how thick you slice them.

7. Place in a greased 9x13 baking pan, 12 rolls per pan.

8. Cover with plastic wrap and let cinnamon rolls rise a final time in the pan, about 30 minutes, or until they have doubled in size.

9. Bake at 350 for 15-20 minutes.

10. While cinnamon rolls are baking, make the cake batter frosting. In a large bowl, beat butter, powdered sugar, cake mix, vanilla and milk. Add more powdered sugar/milk until desired consistency is reached. Add in as many sprinkles as desired.

11. Spread frosting over warm rolls. Sprinkle with additional sprinkles if desired.

**YOU COULD CERTAINLY JUST USE YOUR OWN CREAM CHEESE FROSTING OR YOUR FAVORITE CANNED FROSTING**

NOTES

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Cake Batter Cinnamon Buns

BUNS
1 box Rainbox Chip Cake Mix (Betty Crocker)
2 pkg active dry yeast
2 1/2 cups warm water
1 tsp salt
1 tsp vanilla
5 cups bread flour
 FILLING
1/2 cup butter softened
1 cup brown sugar
1 cup yellow cake mix
 cinnamon
 sprinkles
 FROSTING
1/4 cup butter softened
3 cups powdered sugar
1/2 cup yellow cake mix
1 tsp vanilla
3-6 tablespoons milk
 sprinkles

1.	In a large liquid measuring cup, measure out 2 1/2 cups warm water. Almost to hot to touch but not scorching. Pour in the 2 packets of active dry yeast and let it activate and foam up. (you could just pour the measured water into a bowl as well, I just find this easiest)

2.	Once yeast is active pour into bowl of a stand mixer. Add rainbow chip cake mix, salt, vanilla and bread flour. Use dough hook attachment to knead dough together, just for a minute or two.

3.	Spray a large bowl with cooking spray and place dough inside. Cover with saran wrap. Let sit for an hour until doubled in size. Punch dough down with fists and cover again and let rise for an additional hour until double in size.

4.	Once dough has gone through its second rise, remove and placed on a clean floured surface. Roll out into a large rectangle shape.

5.	Smear softened butter over top. Next evenly sprinkle, distribute and rub brown sugar over top. Then sprinkle yellow cake mix evenly over top of that. Rub gently to evenly cover if needed. Next sprinkle with desired about of cinnamon and sprinkles.

6.	On one of the long sides, roll up to make a long and skinny log. Slice into even rolls. It should yield 24-29 rolls depending on how thick you slice them.

7.	Place in a greased 9x13 baking pan, 12 rolls per pan.

8.	Cover with plastic wrap and let cinnamon rolls rise a final time in the pan, about 30 minutes, or until they have doubled in size.

9.	Bake at 350 for 15-20 minutes.

10.	While cinnamon rolls are baking, make the cake batter frosting. In a large bowl, beat butter, powdered sugar, cake mix, vanilla and milk. Add more powdered sugar/milk until desired consistency is reached. Add in as many sprinkles as desired.

11.	Spread frosting over warm rolls. Sprinkle with additional sprinkles if desired.

**YOU COULD CERTAINLY JUST USE YOUR OWN CREAM CHEESE FROSTING OR YOUR FAVORITE CANNED FROSTING**

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Nutrition

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Serving Size: 1 Serving (117g)
Recipe Makes: 24 Servings

Calories: 414
Calories from Fat: 132 (32%)

Amt Per Serving		% DV

	Total Fat 14.7g	20 %
	Saturated Fat 8g	40 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 1.4g
Cholesterol 32.4mg		10 %
Sodium 312.8mg		11 %
Potassium 118.2mg		3 %
Total Carbohydrate 63g		19 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 61.6g
Protein 7.4g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 414

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