Rainbow Confetti Rolls

Directions

1. Grease a 9 x 9 glass pan with butter and line it with parchment paper.

2. 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.
3. 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.
4. 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.
5. 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.
6. Once the dough has risen, roll out the dough on a lightly floured surface into a large rectangle, about 14” x 9”.
7. 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.
8. Cover the rolls with a tea towel and let rest for 35 minutes. Meanwhile, preheat the oven to 350°F.
9. After the second proof, remove the tea towel and bake the rolls for 40 minutes.
10. 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.
11. Remove the rolls from the oven and let cool. Spread the icing over the cooled rolls and top with sprinkles.