Where I'm from, we call them jimmies. Those colorful sprinkles you get on ice cream cones. As opposed to the sugar crystal sprinkles that we actually call "sprinkles."
Most people just go ahead and call both sprinkles, but I think it's worth it to differentiate. There's something magical about jimmies.
And magic is what birthdays are all about!
There's nothing particularly fancy about these rolls, but they sure do light up a little one's eyes!
Your favorite cinnamon roll recipe can fill in (or even those canned Pillsbury ones), but you're welcome to borrow mine. The trick is to use plenty of your favorite jimmies in celebratory colors.
You can adapt the recipe for Christmas, Fourth of July, any holiday that comes with appropriately-colored jimmies!
And the best part? You can make the rolls ahead of time (even freeze them!) and save yourself all the hassle on the morning of the big day.
Cinnamon swirls, ooey-gooey icing, and colorful
(And nothing says "Happy Birthing Day" to mama like a low-key morning and low-stress breakfast prep. I should know.)
Birthday Jimmie Rolls
Makes 16 rolls
6 1/4 c. flour (all-purpose or whole wheat)
2 t. salt
6 T sugar
5 t. instant yeast
2 c. lukewarm whole milk (2 1/4 c. if using whole wheat flour)
1/2 c. vegetable oil or melted butter
1/2 c. butter, softened
1 c. brown sugar
2 T cinnamon
1/2 c. raisins (optional)
For Icing and Decoration
1/4 c. butter, softened
1/4 c. cream cheese, softened
1-2 c. confectioners' sugar (depending on how sweet you like 'em)
1/2 t. vanilla
rainbow (or other colored) jimmies
- Combine all dough ingredients in large bowl of stand mixer, fitted with hook attachment. Mix on medium-low speed for 6 minutes.
- Remove dough from mixer. Oil bowl liberally. Return dough to bowl and cover with plastic wrap. Allow to rise in warm place until doubled.
- While dough is rising, grease 2 round 9'' cake pans. Set aside.
- Divide dough in half. Roll each half out in 9x13 rectangle. Spread each rectangle with 1/4 c. softened butter. Combine 1 c. brown sugar with 2 T cinnamon in small dish and sprinkle over butter, leaving 1/2'' gap on one of the long sides of the rectangle. Top with 1/2 c. raisins, if desired. (We do!)
- Roll, beginning at the long end that has the cinnamon-sugar mixture all the way up to the edge. Use the clean long end to seal the rolls shut. Slice each rectangle into 8 thick slices. Place in prepared pans. Cover tightly with plastic wrap. At this point, you may wrap the rolls in a second layer of plastic wrap and slip into a large zip-top baggie to freeze. Can be frozen for up to 1 month. To thaw, place in refrigerator two nights or one full day before you plan to use them. If your home is cool at night, place out on counter the night before you will be baking. Otherwise, you can set them out to warm 1-2 hours before planning to bake.
- Preheat oven to 350F.
- Bake rolls in center of oven for 15-25 minutes (cooking time will depend greatly on what pan you use - glass will back faster than metal, and aluminum disposable pans will take the longest) until golden brown on top.
- While rolls are baking, mix the butter and cream cheese together with an electric mixer. (This is important. Don't try to do it by hand with a whisk; you'll get lumps.) Incorporate confectioners' sugar and vanilla at low speed with mixer.
- Cool rolls for 10 minutes. Spread with icing. Sprinkle with jimmies. Enjoy!