funfetti cinnamon rolls

I made funfetti cinnamon rolls... because I'm a giant adult.

I was invited - or I invited myself, it's hard to keep track - over to a neighbor's house for dinner this weekend. They were already covering the pizza and salad - so I wasn't sure what to bring. They have two adorable little girls so my brain immediately jumped to funfetti cinnamon rolls. I had seen a hacky video of someone making them this week and it made perfect sense. They used like fridge dough and then cake mix? Honestly, seems more challenging than this recipe here.

These cinnamon rolls looked so good coming out of the oven that I rather immediately ate one - despite dinner being right around the corner. They were amazing warm. I always feel like cinnamon rolls like this need a glaze - but for some reason it just isn't necessary here. 

A few notes:
  • This recipe is really easy. The only things that are important are your initial water temperature (so you don't kill the yeast) and planing enough time for the dough to rise. If you need immediate cinnamon rolls, here is a recipe for that.
  • Dough cutting - I was trying to make the dough stretch enough for the hosting gift - and give me 2 or 3 rolls for testing (and eating). The original recipe says this will make 12 rolls but I probably managed to get up to 16 or so. The thinest I would slice the dough log is probably just over 1 inch.
  • Baking - I baked this recipe two ways: (1) in a muffin pan and (2) in a disposable round pan. The muffin pan is the perfect method as far as I'm concerned but the disposable pan made gifting them so much easier. I'll absolutely do this again and might even try just putting 2 or 3 rolls in a baby loaf pan as well.
Here's how it goes.
  1. In the bowl of a stand mixer, sprinkle yeast over water and milk. Add 1 Tbsp sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and active.
  2. After the yeast is foamy, mix together the remaining sugar, egg, and egg yolk.
  3. Switch to the dough hook and begin adding in flour. Add 2 cups to start, mix it, then another cup of flour.
  4. While the mixer is still on low, add in small pieces of the softened butter. I went with like 1/2 Tbsp slices. BUT - add them in one at a time. When you've finished adding in all the butter, then add the last cup of flour and knead the dough until it is smooth and pulls back from the sides of the bowl.
  5. Add in your confetti sprinkles in thirds. It doesn't have to be precise but it'll help to get the sprinkles more evenly distributed in the dough. Ideally, you can do this while the mixer is still on low - but this is how I spilled sprinkles all over the counter.
  6. Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let it rest until it has doubled in size (approx. 1 hour)
  7. Dump the risen dough on a lightly floured surface and roll into a rectangle. The dough will be so beautiful! This isn't really scientific - but it'll be maybe about 1/3 inch thick.
  8. For the filling, combine softened (or melted) butter with the sugar, brown sugar, and cinnamon. Spread this over the rolled out dough.
  9. Roll the dough into a long log and sliced into the sizing you want. 
  10. Cook in a 350F preheated oven  for about 30 minutes. The time will depend a bit on the size of rolls you cut and the pan you cook them in.
Recipe is slightly adapted from this original post on The Little EpicureanShopping List
1/2 cup warm water
1/2 cup whole milk, room temperature
2 1/4 tsp dry active yeast
1/4 cup + 1 Tbsp granulated sugar
1 large egg
1 large yolk
4 cups flour
5 Tbsp butter, room temperature
1/2 cup confetti sprinkles
Cinnamon Sugar Filling:1/3 cup butter, softened
1/3 cup granulated sugar
1/3 cup dark brown sugar, packed
1 Tbsp ground cinnamon

No comments

Post a Comment

Web Analytics
© WHAT JEN DOES • Theme by Maira G.