Funfetti Cake Rolls


Funfetti Rolls
(adapted from Carly Klock)

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) 

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.

I recommend eating these noms with a cup of dark, Sumatra coffee.