Everyone enjoys celebrating their special day! Start the day off right celebrating in a very special way with these Happy-Birthday Breakfast Rolls! Homemade sweet rolls rise to new heights when loaded with a brown sugar-cinnamon and rainbow sprinkle filling, that includes a surprise powdered guest (you will be in awe!). The creamy, lip-licking, cream cheese-vanilla icing on top is really something to celebrate, too. Go ahead and give 3 cheers to yourself and these Happy-Birthday Breakfast Rolls! It’s all worth celebrating!
Ingredients
For the dough:
- 1 cup whole milk, warmed to 100 degrees F
- 2 tablespoons plus 1/2 cup granulated sugar, divided
- 1 1/2 tablespoons active dry or instant yeast
- 1/2 cup unsalted butter, room temperature, cut into 4 pieces
- 2 large eggs, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 4 1/2 cups all-purpose, spooned and leveled, plus more, to taste, for dusting a work surface and a rolling pin
- 2 teaspoons canola oil
For the filling:
- 1/2 cup unsalted butter, room temperature, divided
- 2/3 cup all-purpose flour, spooned and leveled
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons powdered coffee creamer or non-fat instant dry milk
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup rainbow sprinkles
- 2 teaspoons ground cinnamon
For the cream cheese icing:
- 4 ounces full-fat cream cheese, room temperature
- 1 cup confectioners’ sugar
- 1 tablespoon whole milk or heavy cream
- 1/2 teaspoon pure vanilla extract
- rainbow sprinkles, to taste, for garnish
Directions
Step 1 –In the bowl of an electric stand mixer with the dough hook attached, add 1 cup of the warm milk, 2 tablespoons of the granulated sugar, and the yeast and whisk to combine.
Step 2 –Cover the yeast mixture with a clean kitchen towel and let it sit until it is foamy on top, about 5 minutes.
Step 3 –Add 1/2 cup of the granulated sugar and 1/2 cup of the softened butter to the yeast mixture and beat on medium speed until it is slightly broken up.
Step 4 –Add the eggs, 1/2 teaspoon of the vanilla extract, and 1/2 teaspoon of the salt and beat until combined. It is okay for the butter to remain in pieces and not blend in.
Step 5 –Reduce the mixer speed to low.
Step 6 –With the mixer running, gradually add 4 cups of the flour, 1 cup at a time, to the dough mixture and let it beat after each addition until it is fully incorporated.
Step 7 –Add 1/2 cup of the flour to the dough and beat until it comes together, pulls away from the sides of the bowl, and is soft, about 3 minutes.
Step 8 –Beat the dough in the stand mixer on low speed until the dough slowly bounces back when touched, about 5 minutes.
Step 9 –Coat the sides and bottom of a large bowl with the canola oil.
Step 10 –Add the dough to the prepared bowl and turn it to coat all sides with the oil.
Step 11 –Cover the bowl with a clean kitchen towel and let the dough rise until it has doubled in size, about 2 hours.
Step 12 –Grease a glass 9×13-inch baking dish.
Step 13 –Punch down the risen dough to release the air.
Step 14 –Use the extra flour to lightly dust a work surface and a rolling pin.
Step 15 –Add the dough to the prepared work surface and use the prepared rolling pin to roll it into a 12×18-inch rectangle that is smooth and of an even thickness. If the dough shrinks when rolled out, cover it lightly and let the dough rest, about 10 minutes. Then, continue to roll it out.
Step 16 –In a small pan over medium heat, melt 2 tablespoons of the butter.
Step 17 –In a second large bowl, add the remaining 2/3 cup of flour, the remaining granulated sugar, the brown sugar, the powdered coffee creamer, and the remaining salt and whisk to combine.
Step 18 –Add the melted butter and 1 teaspoon of the vanilla extract to the filling mixture and stir with a fork to combine.
Step 19 –Add 1/2 cup of the rainbow sprinkles to the filling mixture and stir to combine.
Step 20 –Spread the remaining 6 tablespoons of the room temperature butter over the dough rectangle and sprinkle with the cinnamon.
Step 21 –Sprinkle the filling mixture on top of the cinnamon layer.
Step 22 –Tightly roll the dough up to form an 18-inch-long log.
Step 23 –Cut the log into 12 even rolls, slicing each one about 1 1/2-inches-thick.
Step 24 –In individual rows, place the rolls in the prepared baking dish. Cover it tightly and let the rolls rise until they are puffy, about 1 hour.
Step 25 –Preheat the oven to 350 degrees F.
Step 26 –Bake the rolls, covering with foil halfway through to prevent burning, until they are lightly browned on top, about 25-28 minutes.
Step 27 –Transfer the baking dish to a wire rack and let the rolls cool, about 10 minutes.
Step 28 –In a medium bowl, add the cream cheese and beat with an electric hand mixer until it is smooth and creamy.
Step 29 –Add the confectioners’ sugar, the remaining milk, and the remaining vanilla extract to the cream cheese and beat with an electric hand mixer on low speed, about 30 seconds.
Step 30 –Increase the mixer to high speed and beat the icing, about 1 minute.
Step 31 –Spread the icing over the warm rolls and sprinkle with the remaining sprinkles.
Step 32 –Serve warm.
