This Labor Day weekend, September 3rd to be exact, the bakery turns six years old! I can't believe that we have been open for six whole years, it seems like time has just flown by! We will be doing lots of things to celebrate in the shop, but Delaney and I have been celebrating all month. He even bought me a surprise gift that I came home to the other day. It was wrapped and on the kitchen table with a note that said "Happy Bake-A-versary". When I opened it, I found an adorable pug painting on canvas that is now hanging in our foyer.
So, I thought I'd share the recipe for these Birthday Cinnamon Rolls now so you could make them for the upcoming Labor Day weekend. These are the perfect breakfast or treat for any special occasion! The dough is made from scratch and it's so easy to make you'll wonder why you ever bought cinnamon rolls before.
Birthday Cinnamon Rolls
7 grams (2 teaspoons) active dry yeast
1/2 teaspoon organic cane sugar
1/4 cup hot water
1/4 cup (57 grams) organic salted butter
3/4 cup organic milk
446 grams (3 1/2 cups) organic all purpose flour
57 grams (1/4 cup) organic cane sugar
1 teaspoon fine sea salt
1 organic large egg
45 grams (1/4 cup) all natural rainbow sprinkles (find here)
1/4 cup (57 grams) organic salted butter, softened
142 grams (1/2 cup plus 2 tablespoons) organic packed dark brown sugar
2 tablespoons organic cinnamon
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
1/4 cup organic milk
All natural rainbow sprinkles (find here)
Method To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, 1/2 teaspoon cane sugar, and hot water. Stir to combine and let sit for 3 to 5 minutes or until bubbly.
In a medium pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.
Add the flour, sugar and salt to the mixing bowl in that order. Add the egg and milk mixture and knead on speed 2 to 4 for 5 minutes.
Place the dough in a greased bowl, add the rainbow sprinkles and knead in with your hands until they are completely incorporated.
Cover the bowl with plastic wrap and let rise for 1 to 3 hours or until doubled in size.
Preheat the oven to 350°F.
To make the filling: In a bowl, add the brown sugar and cinnamon and mix to combine completely.
On a floured surface, roll out the dough to a rectangle that is about 12 x 16-inches. Using a butter knife or spatula spread the butter all over the rolled out dough. Sprinkle the brown sugar and cinnamon mixture to completely cover the butter.
Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 8 cinnamon rolls. Place in a greased baking dish.
Bake for 40 minutes or until golden brown.
To make the glaze: In a mixing bowl, add the powdered sugar and milk and whisk until you have a smooth glaze. Pour the glaze over the top of the warm cinnamon rolls, about 10 minutes after coming out of the oven. Sprinkle with more rainbow sprinkles.
Store in the fridge for up to 3 days.
High Altitude - Bake at 350°F for 35 minutes or until golden brown.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!