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Rainbow Sprinkle Cinnamon Rolls

by Claire Nolan featured in 5 Sprinkle-Filled Desserts


for 7 servings


  • 1 ¼ cups
    warm water (300 mL)
  • 1 package active dry yeast
  • 1 box vanilla cake mix
  • 2 ¼ cups
    flour, divided (280 g)
  • 2 tablespoons
    rainbow sprinkles


  • 6 tablespoons
    butter, at room temperature
  • 2 teaspoons
    cinnamon sugar
  • ¾ cup
    brown sugar (165 g)
  • 2 tablespoons
    rainbow sprinkles


  • 2 cups
    powdered sugar (240 g)
  • 3 tablespoons
    Calories 704
    Fat 15g
    Carbs 136g
    Fiber 2g
    Sugar 81g
    Protein 6g

Estimated values based on one serving size.



  1. Pour yeast evenly over the warm water and let it bloom for 5 minutes.
  2. In a bowl, combine cake mix and 2 cups (255 g) of flour, then pour in the yeast mixture. Stir until it starts to come together, then add the sprinkles. Gently knead the dough together into a ball.
  3. Cover with a towel and let the dough rise for 1 hour in a warm place.
  4. Place dough on a floured surface and sprinkle with remaining ¼ cup (30 g) of flour. Knead until it is no longer sticky (some extra flour may be needed).
  5. Roll out the dough into an oval shape and spread butter on one side of the dough. Then, dust with cinnamon, brown sugar, and rainbow sprinkles.
  6. Preheat oven to 350˚F (180˚C).
  7. Starting at the bottom of the widest end, roll dough and cut into 1½ to 2-inch (4 to 5 cm) pieces and place in a baking dish. Cover with plastic wrap, and rest for 30 minutes. Bake for 15 minutes, or until golden brown.
  8. To make the frosting, mix powdered sugar and milk in a bowl until smooth.
  9. Drizzle rolls with frosting and extra sprinkles.
  10. Enjoy!