BIRTHDAY CAKE CINNAMON ROLL LASAGNA RECIPE - PILLSBURY.COM
This cinnamon roll dessert is made for sweet celebrations! It’s special enough for a birthday but easy enough to whip up any time you’re craving that birthday cake flavor. Crushed Oreos™ and sprinkles take it over the top and layer on the sweetness, but the cinnamon rolls add the real surprise!
Provided by Pillsbury Kitchens
Total Time 5 hours 0 minutes
Prep Time 30 minutes
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray cookie sheets with cooking spray. Bake cinnamon rolls as directed on cans for faster bake method. Cool completely, at least 30 minutes. Refrigerate icing containers for later use.
- Cut each cinnamon roll in half horizontally. In ungreased 13x9-inch (3-quart) glass baking dish, place 12 of the cinnamon roll bottom halves, cut sides up, in single layer. Cut remaining 4 bottom halves into smaller pieces to fill empty spots in between.
- In small microwavable bowl, add icing from both containers; beat in milk with whisk. Microwave uncovered on High 20 to 40 seconds or until blended. Pour half of the icing mixture evenly over cinnamon roll layer.
- In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping bowl frequently. Beat in 2 cups of the whipped topping. Stir in 1/4 cup of the sprinkles. Spread cream cheese mixture on top of soaked cinnamon roll layer. Sprinkle 2 cups of the crushed cookies over cream cheese layer.
- Repeat cinnamon roll layer with remaining 16 cinnamon roll halves, cut sides up, pushing halves into cookie-cream cheese layer. Pour remaining icing mixture over cinnamon roll layer. Drop whipped topping by spoonfuls on top of soaked cinnamon roll layer; spread evenly. Refrigerate 4 hours.
- When ready to serve, sprinkle remaining cookies and sprinkles on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 260 , CarbohydrateContent 35 g, CholesterolContent 10 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 300 mg, SugarContent 19 g, TransFatContent 0 g
CAKE MIX CINNAMON ROLLS RECIPE | ALLRECIPES
This recipe is absolutely delicious. I make them the night before, take them out in the morning and let them rise. I have also made sticky buns with this recipe using a coconut/pecan frosting for the bottom of my pan.
Provided by ARVILLALAR
Categories Yeast Bread
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 16 rolls
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16 inch rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
- Pour the melted butter into a small bowl. Mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Bake in the preheated oven for 20 minutes, or until rolls are golden.
Nutrition Facts : Calories 398.9 calories, CarbohydrateContent 63.6 g, CholesterolContent 22.9 mg, FatContent 13.7 g, FiberContent 1.8 g, ProteinContent 5.8 g, SaturatedFatContent 6.2 g, SodiumContent 277.8 mg, SugarContent 28.4 g
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