Martha-In-Training: Cinnamon Buns like you've never had them before

While browsing through the copious amounts of delicious recipes on Pinterest one night, I came across this one recipe that sounded too good to be true.

It also combines two of John's favourite things so I knew I would have to try out this recipe at some point, and probably sooner rather than later.

So last week I did it.

And it did not disappoint!

I tried to post this last week but my computer kept refusing to save my drafts so eventually I just got angry and stopped trying.

But here it is, in all of it's glory.

Ingredients

1 box Rainbow Chip Cake Mix (powder mix only)
2 pkg. active dry yeast
2 1/2 cups warm water
1 tsp. salt
1 tsp. vanilla
5 cups bread flour

FILLING

1/2 cup butter softened
1 cup brown sugar packed
1 cup yellow cake mix
cinnamon
sprinkles

FROSTING

1/4 cup butter softened
3 cups powdered sugar
1/2 cup yellow cake mix
1 tsp. vanilla
3-6 Tbsp. milk
sprinkles

Instructions

In a large liquid measuring cup, measure out 2 1/2 cups warm water. Almost to hot to touch but not scorching. Pour in the 2 packets of active dry yeast and let it activate and foam up. (you could just pour the measured water into a bowl as well, I just find this easiest)
Once yeast is active pour into bowl of a stand mixer. Add rainbow chip cake mix, salt, vanilla and bread flour. Use dough hook attachment to knead dough together, just for a minute or two.
Spray a large bowl with cooking spray and place dough inside. Cover with saran wrap. Let sit for an hour until doubled in size. Punch dough down with fists and cover again and let rise for an additional hour until double in size.

4. Once dough has gone through its second rise, remove and placed on a clean floured surface. Roll out into a large rectangle shape.

5. Smear softened butter over top. Next evenly sprinkle, distribute and rub brown sugar over top. Then sprinkle yellow cake mix evenly over top of that. Rub gently to evenly cover if needed. Next sprinkle with desired about of cinnamon and sprinkles.

6. On one of the long sides, roll up to make a long and skinny log. Slice into even rolls. It should yield 24-29 rolls depending on how thick you slice them.
7. Place in a greased 9x13 baking pan, 12 rolls per pan.

8. Cover with plastic wrap and let cinnamon rolls rise a final time in the pan, about 30 minutes, or until they have doubled in size.

9. Bake at 350 for 15-20 minutes.
10. While cinnamon rolls are baking, make the cake batter frosting. In a large bowl, beat butter, powdered sugar, cake mix, vanilla and milk. Add more powdered sugar/milk until desired consistency is reached. Add in as many sprinkles as desired.