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.

Ingredients

• 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™ Super Moist™ 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

Steps

1 Grease 13x9-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 13x9-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.