1. Can I make Birthday Cake Cinnamon Rolls the night before?

Absolutely! After shaping the rolls, cover them tightly and refrigerate overnight. The next morning, let the Birthday Cake Cinnamon Rolls rise for 1–2 hours at room temperature before baking as usual.

2. What can I use instead of powdered coffee creamer?

If you're out of powdered coffee creamer, substitute with nonfat dry milk powder . However, to truly capture that nostalgic, cake batter flavor, the creamer is a signature part of what makes these Birthday Cake Cinnamon Rolls stand out.

3. Can I use non-dairy milk in the dough?

Yes! You can use almond, oat, or soy milk — just warm it to about 100°F to activate the yeast. It won’t affect the soft, rich texture of your Birthday Cake Cinnamon Rolls .

4. What sprinkles are best for Birthday Cake Cinnamon Rolls?

Use jimmies , the rod-shaped sprinkles. Avoid nonpareils — they tend to bleed color and can create a murky look inside your Birthday Cake Cinnamon Rolls .

5. Can I freeze these cinnamon rolls?

Yes, and that’s part of what makes Birthday Cake Cinnamon Rolls perfect for prepping ahead. Freeze before the second rise or after baking. To serve, thaw overnight and bake or reheat when ready.

6. Do I have to use cream cheese icing on Birthday Cake Cinnamon Rolls?

Not at all! While cream cheese frosting is popular, you can also top your Birthday Cake Cinnamon Rolls with vanilla glaze, buttercream, or even a fruity drizzle like strawberry or lemon icing.

7. How do I know when the dough is ready to bake?

After rising, the dough should double in size and spring back slowly when poked. Properly risen dough ensures your Birthday Cake Cinnamon Rolls bake up fluffy and light.

8. How long will Birthday Cake Cinnamon Rolls stay fresh?

Store at room temp (tightly covered) for 2 days or refrigerate for up to 5. Reheat briefly before serving to revive that soft, gooey texture we all love in Birthday Cake Cinnamon Rolls .

9. Can I make a gluten-free version?

Yes, but results vary. Use a 1:1 gluten-free baking blend, and know that the texture may not be identical to classic Birthday Cake Cinnamon Rolls made with regular flour.

10. Can I double the Birthday Cake Cinnamon Rolls recipe?

Definitely! Just use two 9×13 pans and rotate halfway through baking. Double the fun, double the sprinkles!

Birthday Cake Cinnamon Rolls – 7 Irresistible Funfetti Tips!

Description

These Birthday Cake Cinnamon Rolls combine the nostalgic flavor of Funfetti cake with the gooey, buttery swirl of a classic cinnamon roll. Made with a soft homemade dough, a sprinkle-loaded cake batter-style filling, and topped with cream cheese or vanilla icing, they’re perfect for birthdays, brunches, or any celebration. Make them fresh or prep the night before for an easy, festive morning treat.

Ingredients

Scale

Dough:

1 cup (240ml) whole milk, warmed to 100°F
2/3 cup (135g) granulated sugar, divided
1½ tbsp (14g) active dry or instant yeast (2 packets)
½ cup (113g) unsalted butter, softened
2 large eggs, at room temp
½ tsp pure vanilla extract or vanilla bean paste
½ tsp salt
4½ cups (563g) all-purpose or bread flour
2 tsp canola/vegetable/olive oil for greasing

Filling:

½ cup (113g) unsalted butter, softened & divided
2/3 cup (84g) all-purpose flour
¼ cup (50g) granulated sugar
¼ cup (50g) packed brown sugar
2 tbsp (16g) powdered coffee creamer or nonfat dry milk
¼ tsp salt
1 tsp vanilla extract
½ cup (85g) rainbow sprinkles (jimmies)
2 tsp ground cinnamon

Cream Cheese Icing:

4 oz (113g) full-fat cream cheese, softened
1 cup (120g) confectioners’ sugar
1 tbsp (30ml) whole milk or heavy cream
½ tsp vanilla extract or paste
Optional: extra sprinkles for garnish

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Instructions

Activate yeast: Mix warm milk, 2 tbsp sugar, and yeast. Let sit 5 mins until foamy.
Make dough: Beat in remaining sugar, butter, eggs, vanilla, salt. Gradually add flour. Knead until smooth.
1st Rise: Transfer to greased bowl, cover, and rise for 2 hours.
Make filling: Mix melted butter, flour, sugars, powdered creamer, vanilla, salt, and sprinkles.
Roll & fill: Roll dough into 12×18″ rectangle. Spread with butter, sprinkle cinnamon, then sprinkle filling.
Shape rolls: Roll into log and cut into 12 pieces. Arrange in greased 9×13 pan.
2nd Rise: Let rise for 1 hour (or refrigerate overnight).
Bake: Bake at 350°F for 25–28 mins. Tent with foil halfway.
Make icing: Beat cream cheese, sugar, milk, and vanilla. Spread on warm rolls.
Serve: Top with extra sprinkles and serve immediately.

Notes

For make-ahead: Refrigerate shaped rolls up to 16 hours before final rise.

For freezing: Freeze before 2nd rise OR after baking.

Use jimmies-style sprinkles to avoid color bleeding.

Powdered coffee creamer adds authentic cake batter flavor. Don’t omit!

Prep Time: 3 hours 30 minutes (includes rising time)
Cook Time: 25 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 365
Sugar: 22g
Sodium: 210mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 6g
Cholesterol: 55mg