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Birthday Cake Cinnamon Rolls (Like Funfetti Cake!) Recipe

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★★★★★

4.7 from 57 reviews

These Birthday Cake Cinnamon Rolls combine the soft, fluffy texture of classic cinnamon rolls with the fun and festive flavors of a funfetti birthday cake. With colorful sprinkles mixed into the filling and a creamy cream cheese icing, these rolls are perfect for celebrations or whenever you’re craving a sweet, comforting treat.

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

  1. Prepare the dough: Whisk the warm milk, 2 tablespoons sugar, and yeast together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and let sit about 5 minutes until foamy. If no mixer, mix in a large bowl with a wooden spoon or silicone spatula.
  2. Mix dough ingredients: On medium speed, beat in remaining sugar (1/2 cup) and softened butter until slightly broken up. Add eggs, vanilla, and salt; beat until combined. Reduce speed to low and add flour 1 cup at a time, fully incorporating each addition. After all flour is added, beat until dough pulls away from bowl sides, about 3 minutes. Dough will be soft.
  3. Knead the dough: Using the dough hook, knead for an additional 5 minutes or knead by hand on floured surface for 5 minutes. If sticky, add flour 1 teaspoon at a time. Dough should be soft and pass the windowpane test when stretched.
  4. 1st rise: Lightly grease a large bowl with oil, place dough inside, turning to coat all sides. Cover with foil, plastic wrap, or kitchen towel. Let rise in a warm area about 2 hours or until doubled in size.
  5. Prepare baking dish: Grease bottom and sides of 9×13-inch baking dish or line with parchment paper.
  6. Roll out dough: Punch down risen dough and place on floured surface. Roll into a 12×18-inch rectangle. If it shrinks while rolling, cover and rest 10 minutes, then continue rolling.
  7. Make filling: Melt 2 tablespoons butter. In a bowl, whisk flour, granulated sugar, brown sugar, powdered coffee creamer, and salt. Mix in melted butter and vanilla until crumbly. Stir in sprinkles. Cinnamon will be added in next step.
  8. Spread filling: Spread remaining butter (6 tablespoons) evenly over dough. Sprinkle with cinnamon, then the sprinkle sugar mixture evenly on top. Carefully roll dough into an 18-inch log and cut into 12 equal 1.5-inch rolls. Arrange in baking pan.
  9. 2nd rise: Cover rolls tightly and let rise until puffy, about 1 hour. Alternatively, refrigerate overnight for slower rise.
  10. Preheat oven: Set oven to 350°F (177°C).
  11. Bake: Bake rolls 25–28 minutes until lightly browned. Halfway through, tent with foil to prevent over-browning. Remove from oven and cool on wire rack 10 minutes.
  12. Make icing: Beat softened cream cheese until smooth. Add confectioners’ sugar, milk or cream, and vanilla. Beat on low 30 seconds, then high 1 minute until creamy.
  13. Frost and serve: Spread icing over warm rolls. Garnish with extra sprinkles if desired. Serve immediately.
  14. Storage: Store leftover rolls tightly covered at room temperature up to 2 days or refrigerated up to 5 days.

Notes

  • You can let the rolls rise overnight in the refrigerator after the second rise for convenience and enhanced flavor.
  • Be careful not to add too much flour while kneading—dough should remain slightly tacky and soft.
  • Use rainbow sprinkles (not nonpareils) to avoid color bleeding in the filling.
  • Do not omit the powdered coffee creamer in the filling as it helps balance sweetness and add texture.
  • Tent with foil during baking prevents the tops from over-browning while allowing rolls to cook evenly.
  • Leftover frosted or unfrosted rolls can be reheated gently before serving for freshness.

Keywords: birthday cake cinnamon rolls, funfetti cinnamon rolls, cinnamon roll recipe, cream cheese icing cinnamon rolls, festive breakfast rolls, sweet rolls

Find it online: https://thefoodrecipe.com/birthday-cake-cinnamon-rolls-like-funfetti-cake-recipe/