Ingredients
1 1/4
cups warm water (105°F to 115°F)
1
package (2 1/4 teaspoons) regular active dry yeast
1
box (15.25 oz) Betty Crocker™ Delights Super Moist™ Party 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
tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
Additional rainbow candy sprinkles
Preparation
Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
In small bowl, mix warm water and yeast; let stand 5 minutes.
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.
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.
Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
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.
