AuthorMarla MeridithEnjoy these delicious Confetti Cinnamon Rolls with a hot cup of coffee or chilled glass of milk.
In a measuring cup stir together the water, milk, yeast and 1 tablespoon of sugar. Let sit for 7 minutes until frothy.
In the bowl of a stand mixer, whisk together the yeast mixture, remainder of the sugar and eggs. Change to the dough hook, add 2 cups of the flour mixture. Mix on low speed until combined. Add 1 more cup of flour and the butter, combine well. Add the last cup of flour. Knead until the dough pulls away from the edges of the mixer bowl.
Remove the dough from the mixer and transfer to a clean, lightly floured surface. With clean hands, knead in the confetti sprinkles. Clean the mixer bowl.
Place the dough in a large, lightly greased bowl, cover with plastic wrap and let rise for one hour at room temperature. The dough should double in size.
Pre-heat the oven to 350 degrees with the rack in the middle.
Punch down the dough and place the dough back on the lightly floured work place. Roll out to about 1/4 inch thick rectangle (about 20x14 inches)
In a bowl combine the sugar, cinnamon & salt.
With a spatula, layer on the softened butter to cover the entire rectangle. Next, sprinkle on the sugar, cinnamon and salt.
With the long end facing you, start to roll the dough until you have a log. Cut the log into 12 equal slices.
Spray or wipe some canola oil generously onto your cast iron skillet. Place the rolls into the skillet so they are in a single layer, they will fit snuggly. Cover the rolls and let them sit at room temperature for 30 minutes to rise some more.
Uncover and bake for 30-35 minutes until golden brown. Let cool about 10 minutes.
While the rolls are baking make the frosting. In your mixer, beat together the cream cheese and butter until smooth. With the speed on low, add in the powdered sugar, vanilla and salt. Beat until smooth and well combined.
With a spatula, frost the rolls and top with the rest of the confetti sprinkles. Serve warm or at room temperature.
This recipe adapted from "The Little Epicurean" https://www.thelittleepicurean.com/2016/07/funfetti-cinnamon-rolls.html
Ingredients
Directions
In a measuring cup stir together the water, milk, yeast and 1 tablespoon of sugar. Let sit for 7 minutes until frothy.
In the bowl of a stand mixer, whisk together the yeast mixture, remainder of the sugar and eggs. Change to the dough hook, add 2 cups of the flour mixture. Mix on low speed until combined. Add 1 more cup of flour and the butter, combine well. Add the last cup of flour. Knead until the dough pulls away from the edges of the mixer bowl.
Remove the dough from the mixer and transfer to a clean, lightly floured surface. With clean hands, knead in the confetti sprinkles. Clean the mixer bowl.
Place the dough in a large, lightly greased bowl, cover with plastic wrap and let rise for one hour at room temperature. The dough should double in size.
Pre-heat the oven to 350 degrees with the rack in the middle.
Punch down the dough and place the dough back on the lightly floured work place. Roll out to about 1/4 inch thick rectangle (about 20x14 inches)
In a bowl combine the sugar, cinnamon & salt.
With a spatula, layer on the softened butter to cover the entire rectangle. Next, sprinkle on the sugar, cinnamon and salt.
With the long end facing you, start to roll the dough until you have a log. Cut the log into 12 equal slices.
Spray or wipe some canola oil generously onto your cast iron skillet. Place the rolls into the skillet so they are in a single layer, they will fit snuggly. Cover the rolls and let them sit at room temperature for 30 minutes to rise some more.
Uncover and bake for 30-35 minutes until golden brown. Let cool about 10 minutes.
While the rolls are baking make the frosting. In your mixer, beat together the cream cheese and butter until smooth. With the speed on low, add in the powdered sugar, vanilla and salt. Beat until smooth and well combined.
With a spatula, frost the rolls and top with the rest of the confetti sprinkles. Serve warm or at room temperature.
