How To Make Mini Cake Batter Cinnamon Buns
Soft and moist buns, loaded with sprinkles and lots of melted butter, makes up these delectable cinnamon buns! Whip up a sweet batch in just 30 minutes.
Serves:
Ingredients
For Cinnamon Rolls:
- 8ozcrescent roll dough
- ¼cupunsalted butter,melted
- ¼cupBetty Crocker Supermoist white cake mix,or yellow, or any brand of white or yellow cake mix
- ¼cupsprinkles
- 2tbsplight brown sugar,or dark brown, packed
For Cake Batter Icing:
- ¾cupBetty Crocker Supermoist white cake mix,or yellow, or any brand of white or yellow cake mix, sifted
- 2tbsphalf and half,or milk
- 1tsphalf and half,or milk
- extra sprinkles,for decorating
Instructions
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Preheat the oven to 350 degrees F. Spray 16 tins of a mini muffin pan with nonstick spray. Set aside.
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Roll out half of the dough or 4 triangles and close the seams together by pinching. Flip over and pinch those seams together as well.
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Sprinkle the dough with half of the sprinkles and smooth out with a rolling pin.
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Brush dough with 1 tablespoon of melted butter and cover with 2 tablespoons of the cake mix. Brush 1 tablespoon of melted butter over the cake mix and sprinkle with 1 tablespoon of brown sugar.
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Roll into a log and cut into 8 equal buns. Repeat with the other half of the crescent roll dough.
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Place 16 buns into the prepared muffin tins.
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Bake for 12 to 14 minutes or until the buns are lightly browned.
Icing:
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Whisk together the sifted cake mix and half-and-half until fully combined. Add more or less half-and-half, depending on desired thickness of icing.
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Spoon over warm cinnamon buns and top with sprinkles. Enjoy!
Nutrition
- Calories: 116.51kcal
- Fat: 4.44g
- Saturated Fat: 2.22g
- Trans Fat: 0.15g
- Monounsaturated Fat: 1.28g
- Polyunsaturated Fat: 0.62g
- Carbohydrates: 17.65g
- Fiber: 0.45g
- Sugar: 8.90g
- Protein: 1.68g
- Cholesterol: 8.44mg
- Sodium: 138.33mg
- Calcium: 29.58mg
- Potassium: 29.64mg
- Iron: 0.53mg
- Vitamin A: 26.38µg
- Vitamin C: 0.04mg
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