Description
These Birthday Cake Cinnamon Rolls are a perfect blend of flavors, combining soft dough with cinnamon filling and topped with cream cheese frosting and sprinkles.
Ingredients
Scale
- 1 cup whole milk, warmed to about 100°F
- 2/3 cup granulated sugar, divided
- 1 and 1/2 tablespoons active dry or instant yeast
- 1/2 cup unsalted butter, softened and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
- 1/2 teaspoon salt
- 4 and 1/2 cups all-purpose flour or bread flour, plus more as needed
- 2 teaspoons canola, vegetable, or olive oil for the bowl
- 1/2 cup unsalted butter, softened, divided
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 2 tablespoons powdered coffee creamer or nonfat instant dry milk
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup rainbow sprinkles, not nonpareils
- 2 teaspoons ground cinnamon
- 4 ounces full-fat brick cream cheese, softened
- 1 cup confectioners’ sugar
- 1 tablespoon whole milk or heavy cream
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
- Optional: extra sprinkles for decoration
Instructions
- Prepare the Dough: Whisk together the warm milk, 2 tablespoons of sugar, and the yeast in a large bowl. Let sit for about five minutes until foamy. Beat in the remaining sugar and butter, then add eggs, vanilla, and salt. Slowly add flour until a dough forms, then knead for five minutes.
- First Rise: Grease a bowl, place the dough inside, and cover. Let rise for two hours until doubled in size.
- Roll Out the Dough: Punch down the dough, roll it out into a 12×18 inch rectangle on a floured surface.
- Make the Filling: Melt 2 tablespoons of butter. Mix additional flour, both sugars, creamer, and salt, add melted butter and vanilla. Fold in sprinkles and spread the remaining butter on the dough; then sprinkle the cinnamon mixture.
- Roll and Cut the Dough: Roll tightly from one side, slice into 12 equal pieces, and arrange in a greased baking pan.
- Second Rise: Cover loosely and let rise for 1 hour. Preheat oven to 350°F.
- Bake: Bake for 25-28 minutes, tenting with foil as necessary.
- Make the Icing: Beat cream cheese until smooth, add confectioners’ sugar, milk, and vanilla, mixing until creamy.
- Ice the Rolls: Spread the cream cheese icing generously on warm rolls and top with extra sprinkles.
Notes
These cinnamon rolls can be made ahead of time and refrigerated overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: cinnamon rolls, birthday cake, dessert, sweet rolls, festive baking