Recipes

[FunkyHulaGirl]

Mini Cake Batter Cinnamon Buns (no yeast)



makes 16 rolls

Ingredients

Cinnamon Rolls
1-8oz tube crescent roll dough
1/4 cup butter, melted
1/4 cup Betty any brand white or yellow cake mix
1/4 cup sprinkles
2 Tbsp brown sugar
Cake Batter Icing
3/4 cup SIFTED white or yellow cake mix
2 Tbsp + 1 tsp half-and-half (or milk)
extra sprinkles for decorating

Instructions

Preheat oven to whatever your tube of crescent roll instructs. Spray 16 tins of a mini muffin pan with nonstick spray and et aside.

Roll out 4 triangles (half of the dough) 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. 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.

Notes

Using yellow cake mix will produce a more yellow icing.