Sweet Funfetti Cinnamon Rolls (Print Version)
# Ingredients:
→ Soft Yeast Dough
01 -
1 envelope of active dry yeast
02 -
1 cup of warm unsweetened almond milk
03 -
½ cup granulated sugar
04 -
5 tablespoons softened butter
05 -
2 large eggs at room temperature
06 -
1 teaspoon fine salt
07 -
1 teaspoon pure almond extract
08 -
4 to 5 cups all-purpose flour
09 -
2 tablespoons colorful rainbow sprinkles
→ Sweet Cinnamon Filling
10 -
4 tablespoons room temperature butter
11 -
⅓ cup packed light brown sugar
12 -
½ cup granulated sugar
13 -
1 teaspoon almond extract
14 -
1 tablespoon rainbow sprinkles
15 -
2 tablespoons all-purpose flour
→ Cream Cheese Glaze
16 -
½ cup softened butter
17 -
4 ounces cream cheese at room temperature
18 -
2 to 3 cups powdered sugar
19 -
2 tablespoons almond milk
20 -
1 teaspoon almond extract
21 -
1 tablespoon colorful sprinkles for decoration
# Instructions:
01 -
Gently whisk the active dry yeast into warm almond milk heated to exactly 110-115°F using a meat thermometer. Allow the mixture to sit and become foamy as the yeast comes alive.
02 -
In a spacious mixing bowl, cream together the softened butter and sugar until light and fluffy. Pour in your activated yeast mixture along with the eggs and salt, beating everything together. Stir in the almond extract for that lovely flavor.
03 -
Slowly incorporate the flour and sprinkles, folding gently until a soft dough comes together. Start with 4 cups of flour, adding more tablespoon by tablespoon if the dough feels too sticky to handle.
04 -
Knead the dough for 6-8 minutes using a folding motion - bring the dough toward you, then push it away with your palm's heel. The dough should become smooth and elastic.
05 -
Place your kneaded dough in a cooking spray-greased bowl, cover with plastic wrap or a clean kitchen towel. Let it rise in a cozy warm spot for 2 hours until it triples or quadruples in size.
06 -
After the dough has beautifully risen, punch it down gently and roll it out on a floured surface to about ¼ inch thickness. You want it thin enough to roll easily but thick enough to hold all that delicious filling.
07 -
Preheat your oven to 350°F. Combine all filling ingredients in a bowl, mixing until you get a wonderfully crumbly, sweet mixture that's perfect for spreading.
08 -
Using a rubber spatula, spread the filling evenly across your rolled dough, leaving about ½ inch border around the edges. Starting from the shorter side, carefully roll the dough into a tight log, keeping the filling secure inside.
09 -
Using a sharp serrated knife, slice your beautiful log into 12 even pieces. Each cut should be clean and decisive to maintain the pretty spiral pattern.
10 -
Arrange your rolls in a generously greased 9x13 inch baking dish in three neat rows of four. Bake for 25-28 minutes until golden brown, adding a quick 1-2 minute broil if you want extra color.
11 -
While the rolls bake, beat together all frosting ingredients until silky smooth. An electric mixer works wonderfully here to get the perfect consistency.
12 -
Top your warm cinnamon rolls with the cream cheese frosting - applying it while they're still warm creates a beautiful glazed effect that melts slightly into every crevice.
# Notes:
01 -
Roll your cinnamon rolls nice and tight to prevent the delicious filling from escaping onto your baking pan bottom.
02 -
These festive treats stay fresh in an airtight container in the refrigerator for up to 3 days.
03 -
You can make the dough ahead of time and let it rise overnight in the fridge - just make sure it's completely covered to prevent drying out.
04 -
For meal prep, you can assemble the rolls completely, cover the pan, and bake fresh in the morning.
05 -
Only freeze these beauties after they're fully baked - freezing raw dough will interfere with the rising process.