This month is celebrates the 4th anniversary of my company!! For a dream that started out with four women and a prayer, we’re all super excited whenever this event rolls around each year. It means we’ve managed to navigate the small business world another year and to not kill one another (smile). We usually have a party of some nature, but on the actual date this year we settled for baked goods and a bottle of champagne (not too shabby). Since I’ve somehow become the unofficial office baker, I decided to switch things up a bit and try these awesome Confetti Cinnamon Rolls!
(Please note: The link above takes you to the original posting for this recipe, which has some great suggestions, so do check it out – anything below contains my own experience and any person variations.)
Confetti Cinnamon Rolls
- 1 cup milk
- 2/3 cup sugar
- 1 1/2 tablespoons of active dry yeast (I used the recommended Red Star Platinum Yeast)
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1/2 teaspoon salt
- 4 1/2 cups all purpose flour (plus extra as needed for dusting, etc)
Equip your stand electric mixer with a dough hook attachment (if you don’t have one, you can knead the dough by hand when the time comes). In a small saucepan, warm the milk over low heat until lukewarm (don’t allow to boil!). Pour the warm milk into your mixing bowl. Add sugar and yeast, then cover with a towel and let it stand until the yeast is foamy (approx 5-10 minutes). [Note: If the yeast isn’t foamy, then it’s no good. Discard and begin again.]
Mix in the softened butter, eggs, and salt. Scrape down the sides and manually stir as needed; chunks of butter will remain. Gradually add the flour and beat at medium speed until a soft dough forms. Increase the mixer speed to medium-high and beat until the dough is soft and supple (approximately 4-6 minutes*). (If you do not have a dough hook attachment, turn the dough out onto a floured surface and knead until dough has reached desired consistency.)
Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover and let sit in a warm place for approx 1-2 hours, until the dough has doubled in size.
* I found this part to be really hard on my mixer and I think I overworked the dough going a full 5-minutes. Personally, I think a shorter time in the mixer and a longer time in the hands would be the better way to go.
- 1/2 cup sugar
- 3/4 cup all purpose flour
- 2 tablespoons dry coffee creamer (or nonfat dry milk powder)
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cut into pieces
- 1 teaspoon vanilla extract
- 1/2 cup sprinkles
- 6 tablespoons unsalted butter, room temperature
- 1 tablespoon cinnamon
In a food processor, combine sugar, flour, powdered coffee creamer, and salt. Pulse for 10 seconds. Add the pieces of cold butter and pulse for another 10-15 seconds. Add the vanilla and pulse until the mixture has a crumbly consistency. Add sprinkles and incorporate into the mixture with a fork.
Line the bottom of a 9×13 inch baking dish with parchment paper or spray liberally with non-stick spray (or butter). Turn the dough out onto a lightly floured surface and, using a rolling pin (or round drinking glass if you don’t have a rolling pin), roll dough into a 10×24 inch rectangle. [Note: I did actually use a ruler for this part for more approximate accuracy.] Make sure the dough is smooth and evenly thick.
Spread the dough with the softened butter and top with cinnamon. Sprinkle the desired amount of cake mix filling over the top. [Note: The original recipe says ¾ of filling. I decided to go all in as a personal preference.] Tightly roll the dough to form a 24-inch long log. Cut into even rolls approx 1.5 inches in width (again, I used my ruler for better accuracy). Arrange the rolls in the prepared baking pan with cut sides up. Cover the rolls and allow them to rise in a warm place until they are puffy, about 2 hours*.
Preheat the oven to 400 degrees. Cover the rolls with aluminum foil and bake approx 25-30 minutes until they are golden. Transfer the pan to a rack to cool.
* If you’re making these the night before, like myself, you can leave the covered rolls in their warm spot overnight to bake the next morning.
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
In a small bowl, whisk the powdered sugar, heavy cream, and vanilla until smooth. You can add more sugar or cream to create your desired thickness. Drizzle the glaze over the rolls. These are best served warm, but they are just as tasty either way!
I realize that this seems like a complicated process (which was my original thought), but it’s really not. If you aren’t familiar with baking with yeast or kneading, I suggest looking through the recipe’s original site for tips and tricks. Once you get the hang of it, it’s really not too difficult and believe me – it’s totally worth the effort to have these amazing treats! (smile)