Colorful Breakfast Spirals (Printable Recipe)
# What You’ll Need:
→ For the Cinnamon Filling Mix
01 -
1/2 cup (100g) light brown sugar, firmly packed
02 -
1 tablespoon (6g) cinnamon powder
03 -
1 teaspoon (3g) cornstarch (optional, keeps filling from leaking while baking)
04 -
1/4 cup (56g) soft unsalted butter, for coating dough
→ For the Colorful Sprinkle Dough
05 -
3 1/2 cups (438g) all-purpose flour, with extra 1/2 cup on hand if needed
06 -
2 1/4 teaspoons (7g, 1/4 oz) or 1 packet quick-rise dry yeast
07 -
1 teaspoon (6g) salt
08 -
1 cup (240g) whole milk
09 -
1/2 cup (100g) white sugar
10 -
1/4 cup (56g) butter at room temp
11 -
1 large egg (56g), beaten and at room temp
12 -
1 cup (175g) rainbow sprinkles, split into two parts
→ For the Sweet Topping
13 -
1/4 cup (56g) or 1/2 stick soft unsalted butter
14 -
1 teaspoon (4g) vanilla extract
15 -
1 teaspoon (4g) almond extract
16 -
1/4 teaspoon (1g) salt
17 -
1 cup (125g) powdered sugar
18 -
1 tablespoon (15g) whole milk
# Step-by-Step Directions:
01 -
Set your oven to 200°F (95°C). We'll shut it off soon for the dough rising stage.
02 -
Put 3 1/2 cups flour, quick-rise yeast, and salt together in a big bowl or your stand mixer bowl.
03 -
In another microwave-safe bowl, put milk, butter, and white sugar. Heat for 60-90 seconds till warm and butter melts. Stir everything together.
04 -
Add the warm milk mix bit by bit to your flour mix, using a dough hook at medium speed between additions. Drop in the beaten egg and mix on low till you get a sticky dough. Keep mixing on medium-low for 2-3 minutes till it gets stretchy.
05 -
Sprinkle in more flour 1 tablespoon at a time until dough starts pulling away from the bowl sides. It should feel slightly sticky but not wet – your finger shouldn't get dough stuck on it when you poke it.
06 -
Cover bowl with plastic wrap and let dough sit for 10 minutes so the gluten can chill out.
07 -
While dough sits, stir brown sugar, cinnamon, and cornstarch together in a medium bowl. Put aside for later.
08 -
Flour your counter well and start rolling the dough. Halfway through, scatter 1/2 cup rainbow sprinkles over it and lightly push them in. Fold dough in thirds like a letter and keep rolling till you get a 12×18-inch rectangle about 1/2 cm thick.
09 -
Toss the other 1/2 cup rainbow sprinkles on top and gently press or roll them into the dough surface.
10 -
Slightly melt the 1/4 cup butter and pour it over the dough, spreading with a brush or spatula. Leave about 1/2 inch bare along one long edge. Sprinkle cinnamon-sugar mix evenly across the buttered area.
11 -
Roll dough tightly from side to side toward the bare strip. Cut log into 9 even pieces using dental floss and put them in a greased 8×8-inch baking dish.
12 -
Turn the oven off completely. Cover dish with foil and stick it in the warm (but turned off) oven for 30 minutes until rolls puff up.
13 -
Take dish out of oven and remove foil. Heat oven to 350°F (175°C), then bake for 26-32 minutes till rolls turn golden brown.
14 -
While rolls bake, mix butter, vanilla, almond extract, and salt in a medium bowl until smooth. Add powdered sugar and milk, then blend till creamy.
15 -
Let rolls cool for 10-20 minutes, then drizzle frosting over each one. Serve while still warm.
# Additional Notes:
01 -
You can prep these rolls at night and bake them next morning – just pop them in the fridge after cutting and let them sit out 1-2 hours before baking
02 -
Dental floss works better than a knife for cutting the roll log without squishing it