Ingredients
- 1/2 cup milk
- 1/2 cup cream
- 1/2 cup sugar
- 1/2 cup olive oil
- 2 1/2 teaspoons active dry yeast
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup butter, softened
- 1 cup brown sugar
- 2 1/2 teaspoons cinnamon
- 3/4 cup yellow cake mix (dry)
- 1/3 cup sprinkles, divided
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large pot, combine milk, cream, sugar, and olive oil. Heat over high just until it begins to boil. Remove from heat and let cool for 45 minutes to 1 hour, until warm.
- Add yeast to the warm mixture and let sit for a few minutes.
- Stir in 4 cups of flour until a sticky dough forms. Cover with a towel and let rise in a warm place for 1 hour.
- After rising, stir in remaining 1/2 cup flour, salt, baking powder, and baking soda until fully incorporated.
- Turn the dough onto a floured surface and roll into a large rectangle.
- Spread softened butter over the dough. Sprinkle evenly with brown sugar, cinnamon, dry cake mix, and half the sprinkles.
- Roll tightly from the long side into a log and slice into 14 even rolls.
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise for another 45 minutes.
- Preheat oven to 375°F (190°C). Bake for 15–18 minutes, or until golden brown.
- While rolls bake, whisk together powdered sugar, milk, and vanilla to make the glaze.
- Drizzle glaze over warm rolls and top with remaining sprinkles.
Notes
- Letting the dough rise in a warm, draft-free area ensures soft rolls.
- Use rainbow sprinkles for a colorful and festive look.
- Substitute cake mix flavor to customize (e.g., funfetti, chocolate).
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 515
- Sugar: 34g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
