Light and fluffy rolls filled with a gooey birthday cake filling, and topped with smooth vanilla icing and sprinkles. These Birthday Cake Cinnamon Rolls are the perfect touch to a special birthday breakfast.
Why This Recipe Works
I'm not a big bread maker. I'm not a patient person and all the waiting and raising just isn't my jive. I'll make rolls a few times a year and cinnamon rolls a few times a year. That's about my max. But what better reason to make bread than a birthday? Who wouldn't love to wake up to these birthday cake sweet rolls?!
The dough is my mother-in-law's recipe and it is so so perfect. I did a twist on the filling and icing to make them extra special and perfect for a bday!
The thing I do like about this dough, is you can start it the day before and chill it overnight. That way the process of making the rolls isn't so long and drawn out.
About The Ingredients
The ingredients needed for this recipe can easily be purchased at your local grocery store. Or you may have them in your pantry already!
Active Dry Yeast - when it comes to bread making, yeast is key. You need to purchase a good quality yeast, because if your yeast if bad, your bread will not rise.
Funfetti cake mix - this is the secret ingredient in this recipe. It has the birthday cake flavor that just cannot be replicated.
Spinkles - you will need rainbow sprinkles, any shape will work just fine.
A complete list of ingredients is located in the recipe card below.
How To Make Birthday Cake Cinnamon Rolls
Step 1: In a small bowl combine yeast and water. Add a pinch of sugar and give it a quick stir. Let sit for about 10 minutes. The yeast should bubble up. If it does not, your yeast is dead, and you will need new yeast.
Step 2: In a medium saucepan, combine sugar, salt, butter, and ½ cup water. Heat over medium heat until the butter melts and sugar is dissolved. Remove from heat and add in ½ cup of cold water to cool the mixture.
Step 3: Add eggs to a large mixing bowl.
Step 4: Stir in yeast.
Step 5: Add in the cooled butter/sugar mixture. Mix to combine.
Step 6: Add in the flour 1 to 2 cups at a times. Mixing in between using the dough hook of your mixture.
Step 7: After flour is mixed in the dough will be sticky. Cover with a tea bowl and let rise for 1 hour.
Step 8: After the dough has doubled in size, stir it down and cover with a damp tea towel. Transfer to the fridge to chill. This allows the dough to firm up a bit making it easier to handle. Chill for 2 hours or overnight.
Step 9: After the dough has chilled prepare the filling. In a medium bowl combine brown sugar, Funfetti cake mix, and sprinkles.
Step 10: Roll dough into a large rectangle.
Step 11: Spread melted butter over the entire surface of the dough.
Step 12: Sprinkle with the filling mixture.
Step 13: Moisten dough edges with a little water (dip finger in water and rub around outside edges) so dough will cling to itself. Carefully roll up, lengthwise.
Step 14: Cut into ½-1" discs using a piece of dental floss - slip floss under roll; bring ends up to top and cross floss, pull floss, cutting dough as you pull to cross. Move to next area you want to cut.
Step 15: This method keeps the discs round and prevents flattening the roll.
Step 16: Transfer to a grease baking dish about ½ inch apart. Let rise for about 1 hour or until rolls have doubled in size. Bake 400 degrees for 12-15 min. or until lightly or golden brown.
Step 17: While rolls are baking, prepare the frosting by combining butter, powdered sugar, vanilla, and cream in a mixing bowl. Mix until smooth.
Step 18: Spread over warm rolls. Sprinkle with additional sprinkles. Can be served warm or at room temperature.
Birthday Cake Cinnamon Roll FAQ
The main difference is the shape of the roll. Cinnamon buns look as if twisted has been turned into a bun. While cinnamon rolls, just like their name, are in the shape of the rolled-up doughy strip.
Yes you can, it will yield a sweeter filling while the brown gives a bit of a caramelized taste.
Cinnamon rolls originated in Sweden and were brought to the US by immigrants in the 17th century. And I'm so so glad they were.
These rolls will keep in an airtight container for 3-4 days. To revive a stale roll place it in the microwave with a cup of water and heat for 30 seconds.
Tip #1 Make the dough the day before a chill. The chilled dough is firmed and easier to work with.
Tip #2 Don’t stretch the dough as you are rolling it. If you stretch the dough while you are rolling it up, the middles of your rolls may popup during baking.
Tip #3 Don't kill your yeast by adding hot liquid to the mixture. Make sure your butter/sugar is cooled.
Other Recipes You May Enjoy
Fluffy Cinnamon Rolls - these are a classic cinnamon roll. Perfect in every way.
White Chocolate Raspberry Cinnamon Rolls - these will knock your socks off. They are so good you won't even believe it!
Monkey bread - overnight sticky rolls that have a butterscotch caramel flavor.
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Birthday Cake Cinnamon Rolls
- stand or hand mixer
- 2 TBS. dry yeast
- 1 ¼ cup water divided
- ½ cup sugar
- ½ cup butter
- 2 teaspoon salt
- 3 beaten eggs
- 4 ½ cups flour
- ½ cup butter softened
- 1 cup brown sugar
- ⅔ cup funfetti cake mix
- 3 tablespoon sprinkles
- 2 tablespoon butter softened
- 1.5 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- Dissolve yeast in ¼ cup warm (room-temperature) water. (*I like to add a TBS. or so of sugar to boost it's activating power).
- Heat ½ cup water in a small pan. Add butter, sugar and salt until butter melts. Add ½ cup cold water. Let sit until it cools to about room temperature (if it's too hot it will kill the yeast or curdle the eggs).
- Beat eggs in mixer. Add yeast and butter/sugar/salt mixture. Add flour, one to two cups at a time, beating until smooth after each addition. Dough will be very soft.
- Let rise until double - it usually takes about an hour. Stir down. Cover with a wet tea towel (or damp cloth) and put in refrigerator. The longer left in the refrigerator, the easier it is to handle. 2 hours up to overnight will do the trick.
- Roll out on floured board into a large rectangle.
- Brush with melted butter.
- Spread filling over the entire rectangle.
- Moisten dough edges with a little water (dip finger in water and rub around outside edges) so dough will cling to itself. Carefully roll up, lengthwise. Cut into ½-1" discs using a piece of dental floss (slip floss under roll; bring ends up to top and cross floss, pull floss, cutting dough as you pull to cross. Move to next area you want to cut. This method keeps the discs round and prevents flattening the roll.)
- Place on a greased baking sheet or dish about ½ inch apart.
- Cover with a towel and let rise until double (about an hour).
- Bake 400 degrees for 12-15 min. or until lightly or golden brown.
- Ice while still slightly warm.
- Store in an airtight container.
- with a hand or stand mixer combine all ingredients.
- Mix until smooth