Hey guys – so today is my birthday, so I thought – why not share a birthday recipe?
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.
The secret ingredient to these sweet rolls is cake mix. I added a bit to the filling and to the icing. Cake mix has a really distinct flavor and I just felt it couldn’t be replicated.
I’m sure you have a special someone with a birthday coming up! So whip up a batch of these sweet rolls for a special breakfast surprise.
- 2 TBS. dry yeast
- 1/4 cup water to soften yeast
- 1/2 cup sugar
- 1/2 cup butter
- 1 cup water divided
- 2 tsp. salt
- 3 beaten eggs
- 4 1/2 cups flour
- 1/4 cup melted butter
- 1/2 cup butter softened
- 1 cup brown sugar
- 2/3 cup funfetti cake mix
- 3 tsp cinnamon
- 3 tbsp sprinkles
- 2 tbsp butter softened
- 1/3 cup funfetti cake mix
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup heavy whipping cream
- Sprinkles for garnish
Dissolve yeast in 1/4 cup warm (room-temperature) water. (*I like to add a TBS. or so of sugar to boost it's activating power).
Heat 1/2 cup water in a small pan. Add butter, sugar and salt until butter melts. Add 1/2 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 1/2-1" 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 1/2 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
With a hand or stand mixer combine all ingredients.
Mix until smooth.