Birthday Cake Cinnamon Rolls
These birthday cake cinnamon rolls offer a festive, sweet twist with soft dough, cinnamon-sugar filling, creamy frosting, and colorful sprinkles, perfect for celebrations and special occasions.
Equipment
- 1 large bowl
- 1 baking dish greased
- 1 Rolling Pin
- 1 mixer or bowl for frosting
Ingredients
- 4 cups all-purpose flour
- 1 packet 2 1/4 tsp instant yeast
- 1 cup warm milk
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 3/4 cup packed brown sugar
- 1/4 cup unsalted butter softened (for filling)
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon almond extract optional
- 1/4 cup rainbow sprinkles
Instructions
- Warm the milk and melted butter until just warm, not hot. Stir in sugar and sprinkle the yeast over the top. Let sit for 5 to 10 minutes until foamy.
- Add eggs, vanilla extract, salt, and flour to the yeast mixture. Mix until the dough forms, then knead for 6 to 8 minutes until smooth and elastic.
- Place dough in a warm spot and let it rise until doubled in size, about 1 hour.
- Roll the dough into a large rectangle. Spread softened butter over it, then sprinkle evenly with brown sugar and cinnamon.
- Roll the dough tightly into a log and slice into 12 even rolls. Arrange the rolls in a greased baking dish. Cover and let rise until puffy, 30 to 45 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 20 to 25 minutes until golden and cooked through.
- Whip powdered sugar, heavy cream, vanilla extract, and almond extract (if using) into a smooth frosting. Spread over warm rolls and top with rainbow sprinkles.
Notes
- Use room temperature eggs for best dough consistency.
- Milk must be warm but not hot to activate yeast properly.
- Almond extract can be omitted or replaced with extra vanilla.
- Store leftovers covered at room temperature for up to 2 days.
- Reheat rolls slightly before serving for best texture.