Once again it’s May, which means it’s time for month long birthday celebrations. I have always believed that your birthday should be treated as a holiday. My birthday month promises to have lots of laughter, a parade (just kidding), gifts and delicious food. I, of course, also plan an amazing personal vacation to celebrate. Nothing is too outlandish when it comes to enjoying my special day.
This year before hopping on a flight to continue my birthday extravaganza, I decided to indulge in a fabulous birthday brunch. Brunch is my absolute favorite meal of the day. I’ve always enjoyed brunch because it allows you to partake in both sweet and savory dishes. Brunch also allows you to drink champagne in the middle of the day with any side eyes. As a gemini, I am always indecisive in choosing what I want to eat for brunch. I usually end up ordering both something salty and sweet with way too much food for me to eat.
Last month I had the opportunity to enjoy a delicious brunch in Palm Desert, CA. The atmosphere was lovely and full of belly laughs, as was my stomach. I, following my own traditions, ordered way too much food. I was able to enjoy my omelet and Bellinis that I ordered, but the head-sized cinnamon roll had to be taken to-go. Once my brunch digested and I was hungry and few hours later, I thoroughly enjoyed the tasty pastry.
I decided this year I would use my favorite meal as inspiration for a new birthday recipe. I took my traditional cinnamon roll recipe and upgraded it for celebratory purposes. I wanted my birthday brunch full of color and flavor just like me. I infused Kaleidoscope Sprinkles rainbow sprinkle mix, The Wizz, into the dough, so each bite of this cinnamon concoction would feel like a party. I also used the delicious pineapple Bellinis from my Palm Dessert meal to elevate the glaze for my Rainbow Rolls.
Check out this one of a kind recipe and video of Rainbow Rolls below. I guarantee it will have you celebrating any occasion with a smile.
2- ¼ ounce package yeast
½ cup warm water (approximately 140F)
2 tbsp sugar
1/3 cup butter, melted
1 tsp salt
1 large egg, room temperature
3 1/2 to 4 cups all-purpose flour
¼ cup The Wizz Sprinkle Mix
½ cup butter, softened
¾ cup likely packed brown sugar
2 tbsp ground cinnamon
Pineapple Bellini Glaze:
8oz package of cream cheese
2 tbsp pineapple juice
¼ cup champagne/ Prosecco
1 ½ cups powdered sugar
1 tsp vanilla extract
The Wizz Sprinkle Mix, for decorating (optional)
In a large mixing bowl, dissolve yeast in warm water and allow it to set for at least five minutes until the mixture starts to bubble.
In a separate small bowl mix sugar, melted butter, salt and egg together. Add egg mixture to large bowl while yeast hook is going on medium speed.
Turn hook speed down to low and add 2 cups of flour and mix until flour is incorporated. Mix in remaining flour until dough is easy to handle and comes off the side of the bowl.
Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Add sprinkle mix to bowl and fold sprinkles into the dough.
Roll out dough on a floured surface into a 15 by 9-inch rectangle.
Spread softened butter all over dough using pastry brush. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal.
Cut into 12 slices.
Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
Preheat oven to 350 degrees. Bake for about 20-25 minutes or until nicely browned. Allow to cool.
While dough is proofing, in a medium sized bowl mix together cream cheese, juice, champagne, powdered sugar and vanilla.
Spread glaze over slightly cooled rolls. Cover with more sprinkles (optional).
Devour and Enjoy!!