Gooey Birthday Cinnamon Rolls w/ Extra Cream Cheese Frosting

Shhh…the only thing that makes these “birthday” is the fact that there are sprinkles on top, and that’s exactly how I like it.

My husband is 100% anti-birthday cake and instead requests desserts like banana bread, chocolate chip cookies, and this year, cinnamon rolls. My daughter, on the other hand, is 100% pro-all-kinds-of-cake, but especially birthday cake, so I unapologetically informed my husband that yes I’d make his cinnamon rolls, but I was going to have to add a little something-something to make it feel more festive for our toddlers. Isn’t it funny how after you have kids, everything–even your own birthday–becomes about making them happy? I wouldn’t have it any other way.

So, I present to you my absolute favorite cinnamon roll recipe, made with love and extra cream cheese frosting, and topped with sprinkles if you so desire. I used a Fancy Sprinkles mix and I must say that they taste better than all other sprinkles I’ve tried, and they hold their crunch, as well.

Gooey Birthday Cinnamon Rolls

5 from 1 vote

Traditional cinnamon rolls with sprinkles on top and double cream cheese frosting, as God intended.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Rise Time 2 hours hrs 15 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings: 9

Ingredients Method

Ingredients

  

Rolls

• 3/4 cup whole milk
• 1 packet instant dry yeast
• 1/4 cup granulated sugar
• 4 tbsp salted butter, melted
• 1 egg
• 1 egg yolk
• 3 cups bread flour (or all-purpose)
• 1 tsp salt

Cinnamon Filling

• 5 tbsp salted butter, softened
• 3/4 cup brown sugar
• 2 tbsp ground cinnamon

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 3 tbsp salted butter, softened
• 1¼ cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Method

 

For the dough:

1. Warm milk in the microwave until temperature registers at 115 degrees. Transfer milk to standing mixer bowl and sprinkle packet of yeast on top. Add sugar, melted butter, egg, and egg yolk, and mix with a wooden spoon until combined.
2. Add flour and salt slowly, mixing as you go, until there are no white streaks left and it becomes hard to mix.
3. Return bowl to stand mixer and attach dough hook. Mix on low-medium using the dough hook for 6 minutes. If the dough is still sticking to the bottom of the bowl toward the end of the 6 minutes, sprinkle in more flour 1 tablespoon at a time until the dough pulls away from the bowl.
4. Grease a large bowl with olive oil. Remove dough from mixer, shape into a ball, and place in greased bowl; cover completely with a warm towel, and allow to rise for 60-90 minutes.
5. After dough has risen, dust your work surface with plenty of flour. Roll your dough into a 12×18 inch rectangle, about 1/4 to 1/2 inch thick.

For the filling:

1. Mix brown sugar and cinnamon in a small bowl.
2. Spread the softened butter over the entirety of your dough rectangle. Top with your cinnamon sugar mixture and rub the mixture into the butter.

Once assembled:

1. Line a 9×9 pan with parchment paper.
2. From the short side of the rectangle, tightly roll up the dough, pinching the dough at the edge to seal. Slice off the very edges of each side of the log, and use a serrated knife to cut the dough into nine evenly sized slices, about 1 inch wide.
3. Place the rolls into the lined pan. Cover with a towel and allow to rise for about an hour.
4. Preheat oven to 350 degrees.
5. After rising, remove the towel from the pan and bake rolls for 25 minutes. If you want the rolls to be as perfect as possible, insert a food thermometer into the middle roll and remove the pan once the temperature hits 195 °F.

For the frosting:

1. While the rolls bake, make your cream cheese frosting. Use your stand mixer's whisk attachment to thoroughly combine cream cheese and butter until smooth and creamy. Slowly incorporate powdered sugar and vanilla, beating for about two minutes until smooth.
2. Spread frosting over warm rolls and top with your favorite sprinkles.