Rainbow Confetti Rolls
Posted: | Categories: Recipes | Tags:dessert
Rainbow Confetti Rolls
Melissa Ben-Ishay
Sweet Recipes
Admittedly, I’m not a huge fan of breakfast. But a breakfast that doubles as dessert is the best, right? That’s exactly what these rolls are—sugary sweet, studded with rainbow sprinkles, and rolled into a swirl. They’re a bit more of a time commitment than other breakfasts (like mybrioche french toast) but are a fun activity to make and enjoy with little ones. (Many thanks to Ambitious Kitchen for the dough recipe!)
Ingredients
For the dough
- ¾ cup warm milk, between 105°F and 115°F (if it’s too hot, it will kill the yeast)
- 2 ¼ teaspoons quick rise or active yeast
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- ¼ cup unsalted butter, melted
- 3 cups bread flour, plus more for dusting
- 3/4 teaspoon salt
- ½ cup rainbow sprinkles
For the filling
- 1 box Funfetti cake mix
- 1 stick unsalted butter (melted)
- ~¼ cup water
For the icing
- ½ block cream cheese (4 oz), softened
- 1 cup confectioner’s sugar
- ~1/4 milk
- ¼ cup rainbow sprinkles
Directions
Grease a 9 x 9 glass pan with butter and line it with parchment paper.
- Add the milk, yeast, butter, and eggs to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until combined.
- Add the sugar, flour, and salt to the bowl and combine. Knead on low for 8 minutes, until a ball forms and the dough pulls away from the sides of the bowl.
- Fold in the sprinkles and place the dough ball in a large oiled bowl. Cover and let rest for 1 hour, until the dough has doubled in size.
- While the dough rises, mix together the Funfetti cake mix and melted butter. Add the water one tablespoon at a time until it reaches a spreadable consistency.
- Once the dough has risen, roll out the dough on a lightly floured surface into a large rectangle, about 14” x 9”.
- Spread the Funfetti mixture over the dough and roll from the long side. Cut the roll into 1” pieces and place in the prepared pan.
- Cover the rolls with a tea towel and let rest for 35 minutes. Meanwhile, preheat the oven to 350°F.
- After the second proof, remove the tea towel and bake the rolls for 40 minutes.
- While the rolls bake, whisk together the cream cheese and confectioner’s sugar, adding one teaspoon of milk at a time until it reaches a thick, pourable consistency.
- Remove the rolls from the oven and let cool. Spread the icing over the cooled rolls and top with sprinkles.
