Ingredients
Method
- Combine the warmed milk, 2 tablespoons of the granulated sugar, and all the yeast in the bowl of a stand mixer fitted with the dough hook or paddle attachment, then cover loosely and let sit undisturbed for about 5 minutes until the surface turns foamy and fragrant.
- With the mixer running on medium speed, add the remaining granulated sugar and the softened butter pieces, mixing until the butter begins to break up — it won't fully incorporate yet, which is normal.
- Add the eggs, vanilla extract, and salt to the mixer and continue beating on medium speed until the mixture comes together.
- Reduce the mixer to low speed and add the flour one cup at a time, fully incorporating each addition before adding the next; after all 4½ cups have been added, beat for about 3 more minutes until the dough pulls cleanly away from the sides of the bowl and forms a soft, slightly tacky mass.
- Switch to the dough hook if you haven't already and knead on medium speed for 5 full minutes, or turn the dough onto a lightly floured surface and knead by hand for 5 minutes, adding flour only by the teaspoon if the dough becomes too sticky — it should feel soft but not wet, and spring back slowly when poked.
- Lightly oil a large clean bowl, place the dough inside, and turn it to coat all sides; cover tightly with plastic wrap, foil, or a kitchen towel and let rise in a warm spot for about 2 hours, or until the dough has doubled in size.
- While the dough rises, grease the bottom and sides of a 9×13-inch baking pan or line it with parchment paper, then set aside.
- Once risen, punch the dough down to deflate, transfer to a lightly floured surface, and roll it out with a floured rolling pin into a smooth, even 12×18-inch rectangle — if the dough keeps snapping back, cover it and let it rest for 10 minutes before continuing.
- To make the filling, melt 2 tablespoons of the butter and set the remaining 6 tablespoons aside; in a bowl, whisk together the flour, both sugars, the powdered coffee creamer, and salt, then use a fork to mix in the melted butter and vanilla until the mixture is crumbly, then stir in the sprinkles.
- Spread the softened 6 tablespoons of butter evenly over the entire surface of the dough, then sprinkle the cinnamon across it, followed by an even layer of the sprinkle crumble mixture.
- Starting from the long edge closest to you, roll the dough up tightly into an 18-inch log, then use a sharp knife to slice it into 12 equal rounds, each about 1½ inches thick, and arrange them cut-side up in the prepared baking pan.
- Cover the pan snugly and allow the rolls to puff up and rise for about 1 hour, then preheat your oven to 350°F (177°C) while they finish rising.
- Bake the rolls for 25 to 28 minutes, until the tops are lightly golden, tenting a sheet of aluminum foil over the pan halfway through to prevent overbrowning; remove from the oven and set the pan on a wire rack for 10 minutes.
- While the rolls cool, beat the softened cream cheese in a bowl using a hand or stand mixer until completely smooth, then add the confectioners' sugar, milk, and vanilla and beat on low for 30 seconds before increasing to high speed and beating for 1 full minute until the icing is creamy and spreadable.
- Spread the cream cheese icing generously over the warm rolls, scatter extra sprinkles on top if desired, and serve immediately while the icing is still soft and gooey.
Nutrition
Notes
These rolls are the birthday breakfast nobody knew they needed — part celebration, part pure comfort. Make them the night before and let the fridge do the second rise so all you have to do in the morning is bake, ice, and dig in. The powdered coffee creamer in the filling is the secret that makes it taste uncannily like birthday cake batter — don't skip it.