Simple celebration bakes
by
Penny Mathebula
May 2026
When it’s time to celebrate, sweet treats make every occasion that much more special – birthdays, graduations, and everything in between. This bake is guaranteed to be a hit.
Birthday cake cinnamon rolls (like Funfetti cake!)
Soft, sprinkle-filled rolls with a buttery cinnamon-sugar swirl perfect for any celebration!
What you’ll need
To make the dough:
180ml warm full cream milk
50g sugar
2 packets of yeast
43g unsalted butter
2 eggs
1 teaspoon vanilla extract
½ teaspoon salt
4½ cups flour (some extra if needed)
Oil or nonstick spray
For the filling:
43g unsalted butter
67g sugar
1 teaspoon vanilla extract
1 tablespoon cinnamon
Sprinkles (avoid nonpareils)
For the icing:
113g softened cream cheese
80g icing sugar
A splash of milk
1 teaspoon vanilla (optional sprinkles)
How to make it
Bloom yeast: Mix warm milk 38°C, 2 tbsp sugar, and yeast; rest 5 minutes until foamy.
Mix dough: Beat in remaining sugar, butter, eggs, vanilla, and salt. Add flour gradually until a soft dough forms.
Knead: 5 minutes (mixer hook or by hand) until slightly tacky and elastic; add flour, 1 tsp at a time only if very sticky.
First rise: Place in greased bowl, cover, and rise for 2 hours until doubled.
Shape: Grease a 23x33 cm pan. Roll dough to a 30×46 cm rectangle.
Fill and roll: Mix filling (butter, dry ingredients, vanilla and sprinkles). Spread butter on dough, sprinkle cinnamon and filling, roll into a log, and cut 12 rolls.
Second rise: Cover and rise for 1 hour until puffy or refrigerate 8 to 12 hours (see notes).
Bake: 177°C for 25 to 28 minutes until lightly browned; tent with foil halfway if browning fast. Cool for 10 minutes.
Ice: Beat cream cheese, icing sugar, milk, and vanilla, and then spread on warm rolls.
Notes
Overnight option: After slicing and placing in pan, cover and refrigerate for 8-12 hours (max 16). Next day, rise 1-2 hours at room temp, then bake.
Freezing: Freeze shaped rolls (before 2nd rise) up to 3 months; thaw overnight in fridge, then rise 1.5-2 hours before baking.
Milk: Full cream milk is best, but lower-fat or non-dairy works in a pinch (avoid non-fat if possible).
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