Description

These Birthday Cake Cinnamon Rolls bring a fun and festive twist to the classic cinnamon roll by incorporating rainbow sprinkles in the filling and a creamy cream cheese icing, reminiscent of funfetti cake. Soft, fluffy, and bursting with vanilla and cinnamon flavors, these homemade rolls are perfect for celebrations or anytime you want a sweet treat with a festive vibe.

Ingredients

Scale

Dough:

1 cup (240ml) whole milk, warmed to about 100°F (38°C)
2/3 cup (135g) granulated sugar, divided
1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets)
1/2 cup (113g) unsalted butter, softened to room temperature 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 (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)

Filling:

1/2 cup (113g) unsalted butter, softened to room temperature & divided
2/3 cup (84g) all-purpose flour (spooned & leveled)
1/4 cup (50g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
2 Tablespoons (16g) powdered coffee creamer or nonfat instant dry milk (do not omit)
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup (85g) rainbow sprinkles (not nonpareils)
2 teaspoons ground cinnamon

Icing:

4 ounces (113g) full-fat brick cream cheese, softened to room temperature
1 cup (120g) confectioners’ sugar
1 Tablespoon (30ml) whole milk or heavy cream
1/2 teaspoon pure vanilla extract or vanilla bean paste
optional: extra sprinkles for garnish

Instructions

Prepare the dough: Whisk the warm milk, 2 tablespoons of sugar, and yeast together in a stand mixer bowl fitted with a dough hook or paddle attachment. Cover and let sit for 5 minutes until foamy. If no mixer, mix by hand with wooden spoon or spatula.
Add ingredients: On medium speed, beat in the remaining 1/2 cup sugar and softened butter until slightly broken up. Add eggs, vanilla, salt, and beat until combined. Reduce speed to low and add flour 1 cup at a time until dough pulls away from the bowl, about 3 minutes.
Knead the dough: Using the dough hook, knead for 5 minutes, or knead by hand on floured surface. Add flour sparingly to keep dough soft and tacky. Use windowpane test to check readiness.
1st Rise: Lightly grease a large bowl and place dough inside, turning to coat. Cover and allow to rise for about 2 hours or until doubled.
Prepare pan: Grease or line a 9×13-inch baking dish with parchment paper.
Roll out the dough: Punch down dough, place on floured surface, and roll into a 12×18-inch rectangle. If dough resists, rest for 10 minutes then continue.
Make the filling: Melt 2 tablespoons butter. Whisk flour, sugars, powdered creamer, and salt. Mix in melted butter and vanilla until crumbly. Stir in sprinkles. Keep 6 tablespoons butter softened for later.
Assemble rolls: Spread remaining softened butter (6 tablespoons) evenly on dough. Sprinkle cinnamon evenly, then sprinkle filling mixture over top. Roll dough tightly into an 18-inch log. Cut into 12 slices about 1.5 inches thick. Arrange in baking dish.
2nd Rise: Cover rolls tightly and let rise for 1 hour until puffy. Overnight rising option can be used (see notes).
Preheat oven: Set oven to 350°F (177°C).
Bake rolls: Bake for 25–28 minutes until lightly browned. Tent with foil halfway through baking to prevent overbrowning. Cool in pan on wire rack for 10 minutes.
Make icing: Beat cream cheese until smooth. Add confectioners’ sugar, milk or cream, and vanilla. Beat starting on low, then high for 1 minute.
Serve: Spread icing over warm rolls and garnish with extra sprinkles if desired. Serve immediately.
Storage: Store leftover rolls tightly covered at room temperature for up to 2 days or refrigerated up to 5 days.

Notes

You can let the rolls rise overnight in the refrigerator after shaping, then bake the next morning for fresh rolls.
Use rainbow sprinkles, not nonpareils, for best texture and color.
Do not omit powdered coffee creamer or nonfat dry milk in filling; it adds essential moisture and texture.
Ensure milk for dough is warmed to about 100°F (38°C) to activate yeast properly.
Use a sharp knife for slicing rolls to maintain clean edges.
Store frosted rolls at room temperature only for 2 days to prevent icing spoilage.

Prep Time: 30 minutes
Cook Time: 28 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Keywords: birthday cake cinnamon rolls, funfetti cinnamon rolls, cream cheese icing, homemade cinnamon rolls, festive cinnamon rolls