Funfetti Cinnamon Rolls (Print Version)

# Ingredients:

→ Cinnamon Filling Stuff

01 - 1/2 cup (100g) packed light brown sugar
02 - 1/4 cup (56g) softened, unsalted butter to smear on dough
03 - 1 tablespoon (6g) ground cinnamon
04 - 1 teaspoon (3g) cornstarch, purely optional as it just helps the filling stick during baking

→ The Confetti Dough Mix

05 - 1/2 cup (100g) fine white sugar
06 - 3 1/2 cups (438g) standard all-purpose flour (toss in up to 1/2 cup extra if needed)
07 - 1 cup (240g) whole milk
08 - 1 large egg (56g), whisked at room temperature
09 - 1/4 cup (56g) unsalted butter, softened
10 - 2 1/4 teaspoons (7g or 1 packet) instant dry yeast
11 - 1 teaspoon (6g) salt
12 - 1 cup (175g) multi-colored sprinkles, keep half these aside for later

→ Sweet Vanilla Frosting

13 - 1 teaspoon (4g) vanilla extract
14 - 1 teaspoon (4g) almond extract
15 - 1/4 teaspoon (1g) salt
16 - 1/4 cup (56g) of butter, softened
17 - 1 tablespoon (15g) whole milk
18 - 1 cup (125g) powdered sugar

# Instructions:

01 - Set your oven to preheat at 200°F (95°C). You'll turn this off later to use it as a cozy spot for the dough to rise.
02 - In your biggest bowl (or the bowl of a stand mixer), combine the flour, yeast, and salt, then stir them up.
03 - Mix the milk, butter, and sugar in a microwave-safe bowl. Heat it for about 1 to 1.5 minutes, then stir. The butter should be melted and the mix should feel warm but not hot.
04 - Slowly pour the warm liquid mixture into the bowl with the dry ingredients. Stir with a dough hook on medium speed as you go. Add the egg and keep mixing until the dough is a little sticky. Let the mixer do the work for a few more minutes until it feels stretchy.
05 - Keep adding a spoonful of extra flour here and there until the dough feels tacky but not sticky. When you press your finger into it, it shouldn't leave any residue.
06 - Put some plastic wrap over the bowl and leave it be for about 10 minutes to let the dough relax.
07 - While you're waiting, stir together the brown sugar, cinnamon, and cornstarch in a separate bowl. Set it aside for later.
08 - Sprinkle flour generously on your countertop and start rolling the dough out. When it's halfway rolled, scatter 1/2 cup of the sprinkles on top and gently press them into the dough. Fold the dough into thirds (like folding a letter). Keep rolling until it's a 12×18-inch rectangle around 1/2 cm thick.
09 - Take the rest of the sprinkles and spread them evenly over the top. Press them in lightly or roll them in so they stick well.
10 - Slightly melt the butter, then spread it over the dough using a spatula or brush. Leave about half an inch on one long side clean. Evenly sprinkle the brown sugar and cinnamon filling over the buttered part.
11 - Roll the dough tightly from the long edge toward the section without butter. Use plain dental floss to cut it into 9 pieces that are the same size. Place these in a greased 8×8-inch square pan.
12 - Turn the oven off completely. Cover the pan with foil and let the rolls rise inside the still-warm oven for about 30 minutes.
13 - Take the rolls out and preheat the oven to 350°F (175°C). Remove the foil, and bake the rolls for 26 to 32 minutes until they're golden brown.
14 - While the rolls are baking, mix the butter, salt, vanilla, and almond extract in a bowl until smooth. Slowly add in powdered sugar and milk, mixing well, until it's a creamy consistency.
15 - Once the rolls cool slightly, for about 10 to 20 minutes, spread the frosting over the top and enjoy them while warm.

# Notes:

01 - You can make these a day early! After you've sliced the rolls, just pop them in the fridge. The next morning, let them sit out for about an hour or two before baking.
02 - It's best to cut the dough log with dental floss—it's way cleaner than using a knife!

Back