Birthday Cake Cinnamon Rolls

Whether you’re celebrating a birthday or the start of the weekend, these cake mix cinnamon rolls are the perfect excuse to eat sprinkles for breakfast.

Recipe by Annalise Sandberg



1 1/4 cups warm water (105°F to 115°F)
1 package (2 1/4 teaspoons) regular active dry yeast
1 box Betty Crocker™ SuperMoist™ rainbow chip cake mix
2 1/2 to 3 cups Gold Medal™ all-purpose flour
1/4 cup of butter, melted
1 teaspoon ground cinnamon
1/2 cup light or dark brown sugar
2 tablespoons rainbow candy sprinkles
1 container Betty Crocker™ Rich & Creamy Frosting Cream Cheese
Additional rainbow candy sprinkles


1. Grease 13×9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
2. In small bowl, mix warm water and yeast; let stand 5 minutes.
3. In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
4. Gently punch down dough, and then reshape into ball. On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon, brown sugar and rainbow sprinkles. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
5. Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
6. Bake 20-22 minutes for a 13×9-inch pan and 12-15 minutes for 9-inch round pans or until golden brown. Cool 5 minutes; spread with frosting. Sprinkle with additional sprinkles. Serve warm or at room temperature.


  1. abigail chaires says:


  2. Diana Lujan says:

    This. Could be a Christmas snack

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