1 Hour Sourdough Discard Birthday Cake Cinnamon Rolls
Some mornings feel worth celebrating, even if it’s just the quiet hum of a summer kitchen and sunlight spilling across the table. And on those mornings? Sprinkles are just the thing. This recipe is the second in my Mini Sourdough Discard Cinnamon Roll Series, and it might just be the most cheerful yet: fluffy, gooey birthday cake cinnamon rolls, made with wholesome, real ingredients and naturally-colored sprinkles. If you missed the first recipe — my classic sourdough discard cinnamon rolls — you can find it here.
These birthday cake cinnamon rolls take everything we love about the original: soft, pillowy rolls, gooey swirls, and subtle tang from sourdough discard, and give them a party-ready twist. Naturally colored sprinkles are folded into the dough and filling, then topped with a cloud of glossy 7-minute frosting for a marshmallow-y finish.
And yes, they’re still done in under an hour.
Why You’ll Love This Recipe
Naturally festive: real-food sprinkles and marshmallow frosting make these birthday cake cinnamon rolls feel like a true treat.
Fluffy and flavorful: thanks to sourdough discard and a quick-rise dough.
Easy to make: no yeast, no long rise time, and no artificial ingredients.
Perfect for special occasions: birthdays, brunches, or just because.
What Makes These Birthday Cake Cinnamon Rolls Different?
If you’ve already made my original mini sourdough discard cinnamon rolls, here’s how this birthday cake version stands out:
- Cinnamon is dialed back to let the vanilla and sprinkles shine.
- Naturally-colored sprinkles are folded into the dough and sprinkled in the filling for pops of color.
- Cream cheese frosting is swapped for a fluffy, glossy white 7-minute frosting. Perfectly marshmallow-like and festive.
- Slightly less sugar in the filling, to balance the sweeter topping.
These little changes make the rolls lighter, brighter, and more celebratory. Just like a confetti cake, but in cinnamon roll form.
How to Make Birthday Cake Cinnamon Rolls
The process is nearly identical to the classic version. Here are a few tips to help you get the best results:
- Gently fold the sprinkles into the dough at the very end so they don’t bleed.
- Roll the dough into a long rectangle, then cut in half before rolling up so the rolls stay mini-sized.
- Sprinkle a few more sprinkles over the filling before rolling for colorful swirls.
- Bake until golden brown on top, then frost while still slightly warm so the frosting melts just a little into the rolls.
I love using a stand mixer for the dough. It comes together beautifully with the dough hook attachment, but you can also knead by hand on a floured surface.
Variations and Special Occasion Tips
- Bake the birthday cake cinnamon rolls in a round pan, add a candle in the middle, and serve as a birthday breakfast centerpiece.
- Swap sprinkles for naturally-colored dried fruit bits for a different spin.
- Make-ahead option: assemble the rolls, cover with plastic wrap, and refrigerate overnight. Bake the next morning and frost fresh.
FAQ
What kind of sprinkles do you use?
I use naturally-colored sprinkles made with plant-based dyes. These and these are my favorites. No artificial colors in my kitchen.
Does 7-minute frosting hold up?
It’s best enjoyed the day you make it, but it holds beautifully for several hours at room temperature.
Can I make these with cream cheese frosting instead?
Absolutely — if you prefer the tang of cream cheese, feel free to frost them just like the classic recipe.
Can I use an active starter instead of discard?
Yes — just adjust the flour and liquid slightly if your starter is bubbly and active.
Storage and Reheating Tips
- Store leftover birthday cake cinnamon rolls in an airtight container at room temperature for up to one day.
- Refrigerate for up to 3 days and reheat gently before serving.
- Freeze unfrosted rolls if needed — then frost after thawing for best texture.
Sourdough Discard Birthday Cake Cinnamon Rolls
Ingredients
For The Dough
- 3¾ cups all-purpose flour plus more for dusting
- 1 cup sourdough discard unfed
- ¾ cup whole milk room temperature
- 1 large egg
- ¼ cup honey
- ⅓ cup unsalted butter melted
- 1 tsp baking soda
- 2½ tsp baking powder
- 1 tsp fine sea salt
For The Filling
- 6 tbsp softened butter
- ¾ cup brown sugar
- 1 tbsp cinnamon optional
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- 2 tbsps naturally-colored sprinkles (sprinkled over top of mixture)
7 Minute Frosting
- 2 large egg whites
- 1½ cups granulated sugar
- ⅓ cup water
- ¼ teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon pure vanilla extract (mix in at the finish)
Instructions
- Make the dough: In a large bowl or the bowl of a stand mixer, whisk together flour, baking soda, baking powder, and salt. In a small bowl, whisk sourdough discard, milk, egg, honey, and melted butter. Pour wet ingredients into dry and mix on low until a shaggy dough forms. Knead on medium speed for 2–3 minutes, until smooth. Cover and let rest for 10 minutes.
- Roll and fill: On a lightly floured surface, roll dough into a 10×29” rectangle. Use a bench scraper or sharp knife to cut the rectangle in half crosswise, creating two shorter rectangles. Mis softened butter, brown sugar, cinnamon, and vanilla together. Evenly spread over surface, top with sprinkles.
- Shape and slice: Roll each rectangle tightly from the long edge into a log. Trim ends with unflavored dental floss or a sharp knife, then cut each log into about 12–13 mini rolls (roughly 1” each). I dipped each top into sprinkles before placing in baking dish to really add a some extra sparkle.
- Bake: Arrange rolls in a parchment-lined baking dish or cast iron skillet, leaving a little space between. Bake at 375°F for 20–22 minutes, until golden brown.
- Make the frosting: After rolls are done baking, combine egg whites, sugar, water, cream of tartar, and salt in a double boiler or glass bowl over pot halfway filled with water. Beat with a hand mixer on medium for about 7 minutes, until thick, glossy, and fluffy. Remove from heat and beat in vanilla.If you don't have a hand mixer (like me) whisk mixture until it reaches 140F, then pour into kitchen aid mixer and set timer for 7 minutes.
- Frost and serve: Let rolls cool until just warm to the touch before generously swirling frosting over the tops. Serve warm, topped with lots of sprinkles.
Notes
- Use naturally-colored sprinkles (plant-based dyes) for real-food results.
- Best enjoyed the same day, as the frosting is delicate.
- Make-ahead option: assemble rolls the night before, refrigerate, and bake fresh in the morning.
You may also enjoy:
One Hour Mini Cinnamon Rolls (with sourdough discard)
Homemade Poptarts (with sourdough discard)
Graham Crackers (With sourdough discard)
Meet Eryn
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
