Cinnamon Roll Birthday Cake Recipe

I turned classic cinnamon rolls into a showstopping Cinnamon Rolls Birthday Cake that hides a surprise cinnamon-maple layer at its heart.

I never planned to turn cinnamon rolls into a birthday cake but here we are. Who doesn’t love cinnamon rolls!?!?!?

I wanted something showy, not too twee, a centerpiece that smells like cinnamon and brown sugar yet feels unexpected. I riff on the familiar, stacking swirls into a cake that people stare at and then fight over.

This is my take on Cinnamon Rolls Birthday Cake and it’s one of those Desert Ideas At Home you bring when you want applause. I use whole milk and a little cream cheese for richness so it stays sticky, buttery and totally craveable, even with a few happy mistakes.

Ingredients

• Whole milk: adds richness and moisture, supplies calcium, protein, makes dough tender.
• Active dry yeast: gives rise and chew, feeds on sugar, small protein boost.
• All purpose flour: main carbohydrate, builds structure, not much fibre or vitamins.
• Brown sugar: makes it sweet, adds molasses flavor and slight moisture.
• Cinnamon: bright warm spice, little nutrition but big aroma and flavor punch.
• Cream cheese: tangy frosting base, adds fat and protein, makes it feel decadent.
• Powdered sugar: pure sweetness for glaze, mostly empty carbs, melts smooth.
• Sprinkles: fun colorful crunch, no real nutrition, great for birthdays.

Ingredient Quantities

• 1 cup whole milk
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 1/4 tsp active dry yeast (1 packet)
• 3 1/2 to 4 cups all-purpose flour
• 1 large egg
• 1/2 tsp fine salt
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup packed light brown sugar
• 2 tbsp ground cinnamon
• Pinch of salt (for filling)
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened (for frosting)
• 1 to 1 1/2 cups powdered sugar
• 1 tsp vanilla extract (for frosting)
• 1 to 2 tbsp milk or heavy cream (to thin frosting)
• 1/3 cup rainbow sprinkles, optional

How to Make this

1. Heat 1 cup whole milk until warm to the touch, about 105 to 115°F, then stir in 1/4 cup granulated sugar, 1/4 cup softened unsalted butter and 2 1/4 tsp active dry yeast; let sit 5 to 10 minutes until foamy so you know the yeast is alive.

2. Whisk 1 large egg, 1/2 tsp fine salt and 1 tsp vanilla extract into the foamy milk, then slowly add 3 1/2 to 4 cups all-purpose flour until a soft dough forms.

3. Turn dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic; if it’s sticky add flour a tablespoon at a time. Put dough in a greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.

4. While dough rises make the filling: beat 1/2 cup softened unsalted butter, 1 cup packed light brown sugar, 2 tbsp ground cinnamon and a pinch of salt until creamy. Microwave the butter a few seconds if it’s not soft enough, works every time.

5. Punch down the risen dough, roll it into a roughly 12 by 18 inch rectangle on a floured surface, spread the cinnamon filling evenly leaving a 1/2 inch border.

6. Roll the dough tightly from the long side into a log, pinch the seam shut, then cut into 10 to 12 equal rolls. Grease a 9 inch round cake pan and arrange the rolls spiral-side up snugly in the pan for a birthday cake look.

7. Cover the pan and let the rolls rise again 30 to 45 minutes until puffy while you preheat the oven to 350°F (175°C).

8. Bake 25 to 30 minutes until golden brown and set in the middle; if the tops brown too fast tent with foil for the last 5 to 10 minutes.

9. Beat 4 oz softened cream cheese with 1/4 cup softened unsalted butter until smooth, then add 1 to 1 1/2 cups powdered sugar, 1 tsp vanilla extract and 1 to 2 tbsp milk or heavy cream to reach a spreadable frosting. Cool the cake about 10 minutes, spread the frosting so it melts into the swirls and sprinkle 1/3 cup rainbow sprinkles on top if you want it extra festive.

Equipment Needed

1. Measuring cups and measuring spoons (for milk, sugar, flour, spices)
2. Instant read thermometer (to get milk to about 105 to 115°F)
3. Small saucepan or microwave safe bowl (to warm the milk)
4. Large mixing bowl
5. Whisk and a silicone spatula or wooden spoon
6. Electric hand mixer or stand mixer (makes the frosting and filling way easier)
7. Rolling pin
8. Bench scraper or sharp knife (to cut the roll into pieces)
9. 9 inch round cake pan (greased for the spiral arrangement)
10. Clean kitchen towel or plastic wrap and a cooling rack (for rising and cooling)

FAQ

Cinnamon Roll Birthday Cake Recipe Substitutions and Variations

• Whole milk: swap 1:1 with 2% milk or unsweetened oat milk, or make quick buttermilk by stirring 1 tbsp lemon juice or vinegar into the cup of milk and let sit 5 min, it gives a bit more tang and a softer crumb.
• Active dry yeast (2 1/4 tsp): use instant/rapid-rise yeast in the same amount and you can mix it straight into the flour (no proofing), or use fresh yeast at about 3 times the weight (roughly 21 g fresh for one packet).
• Unsalted butter: salted butter works fine, just cut the recipe salt by about 1/4 tsp; for dairy-free use a 1:1 vegan butter or stick margarine, flavor and texture will be very similar.
• Cream cheese (4 oz): mascarpone substitutes 1:1 and gives a milder, silkier frosting; ricotta or strained full-fat Greek yogurt can work in a pinch but will be looser, so add a bit more powdered sugar to thicken.

Pro Tips

1) Check the milk temp with a thermometer or your wrist, about 105 to 115°F is perfect, if it’s hotter you’ll kill the yeast so be careful. If your kitchen is cold let the foaming step take an extra 5 to 10 minutes, patience here saves a flat dough.

2) Aim for a soft, slightly tacky dough not a rock, it’ll make the rolls tender. Instead of dumping more flour when it’s sticky try oiling your hands and the surface a bit, that keeps the crumb soft instead of dry and dense.

3) For an even filling spread use an offset spatula or the back of a spoon and keep a 1/2 inch border so the sugar doesn’t leak out while rolling. If your butter for the filling is too cold zap it a few seconds in the microwave, but dont melt it, just soften.

4) Let the baked rolls rest about 8 to 12 minutes before frosting so the center sets but the buns are still warm enough for the frosting to melt into the swirls the right amount. If the tops brown too fast tent with foil for the last few minutes, this keeps them soft.

5) Frosting texture matters, start with the smaller amount of milk or cream and add more a teaspoon at a time until spreadable, then taste and adjust sugar. If you want them to look neater, sprinkle the sprinkles right after you frost so they stick, dont wait or they might slide off.