Funfetti Cake Rolls

Le sigh.
That was a sigh of relief, I promise. Because…

It’s my summer break.

I know, I know what y’all are thinking – I’m so lucky to still be a student, and I need to cherish the little free time I have left. All that good stuff. But you know what? I’m thoroughly looking forward to occupying my time with all sorts of eclectic tasks. As of now, I plan on filling my schedule with:

-starting an organic herb garden
-guerrilla gardening (look it up)
-reading every Murakami book
-just reading, reading anything
-working at a cooking school for children :)
and…

baking, all day every day.

What I missed most during the school year was time. What a novel concept.
And now that I’ve got all the time in the world, I decided to tackle one of the recipes I’ve had in my list of “MAKE THESE AS SOON AS YOU HAVE FREE TIME”  recipe queue.
Without further ado, here’s the how to:

 

Funfetti Rolls
(adapted from Carly Klock)

Ingredients
2 pkgs yeast
1 cup warm (not too hot) water
1 tsp. sugar
6 tb. shortening
1 cup sugar
3/4 cup Funfetti cake mix
6 1/2 cups all purpose flour (cake flour works as well)
2 cups warm water
2 eggs
1 tb . salt
______

1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar
2 tb. cinnamon
rainbow sprinkles

Measure out 1 cup of warm water in measuring cup, then add the yeast packets and 1 tsp of sugar. Let this mixture sit for about 5 minutes, until it becomes frothy on top and increases in size.

Cream the shortening with 1 cup sugar for about a minute on medium speed. Add the cake mix and half of the flour, and combine until smooth. Add the two beaten eggs and salt and mix until incorporated. Add the rest of the flour, mixing with a wooden spoon until dough is spongy but not too sticky.

Let dough rise for 30 minutes, covered with damp towel.

Roll out dough onto cutting board. You’ll want it to be ~1/2 an inch thick, depending on how thick you want your rolls. Spread with butter (I did it by hand, nbd). Combine sugars with cinnamon, and sprinkle evenly over dough. Top with rainbow sprinkles. Roll up dough into cylinder, and cut into 3/4 in. thick rolls. Place in greased, circular cake pan.

Bake for 10 minutes in 425 degree oven, then reduce temperature to 350 degrees and bake for 10-15 more minutes. Remove from oven and let cool about half an hour before icing.

Funfetti Icing
(adapted from Krissy Winnick) 

Ingredients
1 cup powdered sugar
4 tb. Funfetti cake mix
2 tb. vanilla extract
3-4 tb. milk, depending on desired consistency
rainbow sprinkles

Combine all ingredients in bowl with electric mixer. Depending on desired consistency, either thin with more milk or thicken by adding extra powdered sugar. For extra thick icing, add a few tablespoons of cream cheese. And don’t be afraid to go overboard with the sprinkles – no such thing as too much color in these. ;)

I recommend eating these noms with a cup of dark, Sumatra coffee on a sunny afternoon. Now if you’ll excuse me, I’m going to go re-read “The Second Bakery Attack” by Murakami. All these cinnamon rolls are making me nostalgic. Adieu ’til the next post!

Happy nomming, as always,

Danny

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8 responses to “Funfetti Cake Rolls

  1. when do you make these into rolls? this seems to be left out of directions.

    thanks

    • Added a few sentences to clarify. Essentially just roll up the rectangle of dough with filling, and cut into rolls of whatever thickness is desired. I recommend using a string of dental floss as a no-mess method of cutting out the rolls, but a knife will work all the same. Thanks for commenting!

      • Awesome. Thanks for letting me know :) Newby breakfast treat baker here so I’m trying!

  2. Baking all day every day… (sigh) I want that too! Enjoy summer break :D

  3. These look AMAZING! What a fun idea :)

  4. Pingback: scratchpaperstudio » Weekend Wanderlust

  5. i love funfetti! these are simply amazing!

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