Birthday Crumble Rolls
Total Time: 4 hours
Yields: 9-12 rolls
Ingredients
Dough:
595 g all-purpose flour (4 ¼ - 4 ½ c.)
30 g. (3 TB) dry yellow cake mix*
1 tsp. kosher salt
150 g. sugar (¾ c.)
12 oz. (1 ½ c.) warm whole milk (100-110 F)
2 ¼ tsp. active dry yeast
1 large egg + 1 egg yolk
30 ml (2.5 TB) neutral oil
1 tsp. clear vanilla extract*
1 tsp. pure vanilla extract
dash of cinnamon (optional)
Filling:
130 g. (10 TB) softened, salted butter
30 g. (3 TB) dry yellow cake mix*
100 g. sugar (½ c.)
50 g. light brown sugar (¼ c.)
1 tsp. Pure vanilla extract
1 tsp. Clear vanilla extract
1/2 c. rainbow sprinkles (for sprinkling on top of filling after rolling out dough)
Birthday Crumble:
3 TB. dry yellow cake mix
70 g. (½ c.) all-purpose flour
1 TB. cornstarch
1 TB. sugar
½ tsp. Kosher or sea salt
55 g. salted butter, melted (4 TB)
2 TB. rainbow sprinkles
Frosting:
55 g. softened, salted butter (4 TB)
113 g. cream cheese, room temp. (4 oz)
115 g. powdered sugar (1 c.)
2 TB. milk powder (optional)
1 tsp. clear vanilla extract
1 tsp. pure vanilla extract
3-4 TB heavy cream or milk
Pinch of kosher salt
¼ c. rainbow sprinkles (for topping after frosting the rolls)
*Clear Vanilla is essential for the classic “birthday” flavor. If you don’t have clear vanilla, pure vanilla extract is still a delicious substitute.
*You may use any cake mix of your choice for this recipe. I personally enjoy using Yellow Cake mix from Duncan Hines or Pillsbury.
Preparation
The Dough
In a large bowl, combine your flour, dry cake mix, sugar, active dry yeast, salt and cinnamon. Whisk until combined, and create a well at the center. If you are measuring your ingredients using cups, start with 4 ¼ cups of flour. Adjust as needed with the remaining ¼ cup.
To the well, add your warm milk, egg and egg yolk, vanilla and oil.
Mix the ingredients together to create a sponge. You want to make sure all the ingredients are well incorporated, and all the flour has been coated and hydrated. If you plan to knead your dough by hand, allow your mixture to sit covered in a warm place for 15 minutes. If using a stand mixer, begin mixing right away at medium low with the hook attachment.
If kneading by hand, move your sponge to a well oiled surface. Set aside another ¼ cup of flour in case you need to add more. (I suggest adding no more than a few tablespoons to prevent drying out your dough). Be sure to oil your hands, and begin kneading until a soft dough forms.
Be patient when kneading your dough and take breaks if necessary. When kneading by hand, the dough can take about 15 - 20 minutes to come together. The dough will be sticky at first. Continue to oil your surface and your hands to prevent sticking. If you are kneading your dough using a mixer, it should come together in about 5-10 minutes.
After your soft dough has come together, roll it into a tight ball and place it in a well oiled bowl. Cover with a tea towel and allow to rise and double in a warm place, about 1.5-2 hours.
The Crumble
While the dough is rising, prepare your birthday crumble. In a bowl, combine your flour, dry cake mix, sugar, salt, cornstarch and sprinkles.
Whisk your dry ingredients together, then add your melted butter.
Combine your ingredients until crumbles form, varying from a ¼ - ½ inch in size. If you find you’re struggling to get the right texture, or your mixture is too wet, add 1 TB. of flour until the correct texture is achieved.
Sprinkle crumbles evenly onto a baking sheet lined with parchment paper, and bake at 250 F for 18-20 minutes. Your crumble will be soft at first, but do not bake any longer than 20 minutes. As the crumble cools, it will harden slightly.
Set your crumbles aside.
The Filling
For the filling, place the softened salted butter in a bowl with the sugar and dry cake mix. Using a rubber spatula, combine well until a spreadable consistency is achieved.
Add your vanilla extracts, and mix in until blended well.
Assembling the Rolls
Turn your risen dough out onto a clean, lightly oiled surface and begin rolling out with a lightly oiled or floured rolling pin.
Try to not roll out your dough too thin. A thickness of about ¼ inch is ideal.
Spread your filling onto your dough evenly. Spread as closely to the edges as you possibly can.
Sprinkle and distribute your rainbow sprinkles evenly over the dough, leaving about an inch gap from the edges.
Begin rolling your dough from the edge closest to you. As you roll and tuck, pull the dough towards yourself before you roll again to create a tight spiral.
After you’ve formed a log, trim the edges, and cut 9-12 rolls of your preferred size using a serrated knife or unflavored dental floss.
Place your rolls into a 9 x 13 inch baking pan that has been lightly greased with butter, oil or baking spray. Cover with a tea towel and allow to rise again for 45 minutes to an hour, or until doubled.
After the rolls have doubled in size, bake in a 350 F preheated oven for 26-32 minutes or until golden brown. Internal temperature of the most center roll should read 195-200 F.
The Frosting
In a bowl, add your room temperature cream cheese and butter. Whip until pale and fluffy, using a hand mixer or paddle attachment of a stand mixer.
Add your powdered sugar and milk powder (if using) gradually, mixing the ingredients until well incorporated. I recommend adding in 3 increments.
Add a few tablespoons of heavy cream to thin out your frosting, along with your vanilla extracts and salt.
Continue to whip the frosting until thick and fluffy, like the kind you would frost on a birthday cake.
Spread the frosting on top of your warm rolls, and finish them with a sprinkling of the birthday crumbles, and the additional ¼ c. of rainbow sprinkles.
Add some candles if you’d like and enjoy this really fun birthday breakfast treat.
Enjoy your rolls! I really hope y’all like this recipe!
Thank you. -Chanel
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