Confetti Cinnamon Roll
What if I told you that there was a way to make cinnamon rolls taste and look even better? I know it sounds impossible, but anything is possible with a little bit of confetti and color. These cinnamon rolls have a soft and gooey center with crisp edges that instantly make you smile.
It’s always so exciting to put a twist on classic desserts especially ones that remind me of my childhood. I remember always insisting that every breakfast is not complete until I got a bite of something sweet and cinnamon rolls were typically the go-to.
Ingredients You Will Need:
To make these delicious cinnamon rolls, you will need all-purpose flour, our confetti cake mix, yeast, milk, butter, and eggs. For the yeast, I recommend using the brand Red Starr. I am very impatient and do not like to wait long, so I love that this yeast is quick rising.
The star of the show on every cinnamon roll is the filling. The filling is very simple and consists of light brown sugar, butter, cinnamon, rainbow sprinkles, and heavy cream. I use rainbow sprinkles often, especially because I am always making confetti desserts. so I buy in bulk. Now I don’t know if I am alone in this thought but I have to share it in hopes of finding the answer. The only difference between vanilla and confetti cake is the addition of rainbow sprinkles. Yet, they taste entirely different. Why? Whenever I am baking with sprinkles, this question stays on my mind.
The last component of this treat is the cream cheese icing, arguably the best frosting ever. It is also extremely easy to make, all you need is cream cheese, softened butter, powdered sugar, vanilla, and a dash of salt. If there is one tip I can give you, it’s that the vanilla extract you use is very important. Make sure to use a high-quality one because it does impact the taste.
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Preparing The Dough:
This dough is easy to make and only takes a few simple steps. To the bowl of a stand mixer or a large bowl mix together 3 cups of flour and yeast. If baking is something you enjoy, I highly recommend that you invest in a stand mixer. They truly do make your life easier and I feel get the job done better. All of mine are kitchen aids, and I find them to be the best and very good quality. However, feel free to find one that works best for you and your needs.
The next thing to do is warm up milk and 1/3 cup of butter. Once it has reached about 120 degrees Fahrenheit it is done. This mixture is going to then slowly be added to the flour. Be sure to stir while it is being poured in. After it is well combined, add in the 3 eggs one at a time. Mix this on high with a paddle attachment (this is my favorite one) or with a wooden spoon for about 3-5 minutes. When the time is up, switch out the paddle attachment for a dough hook or the wooden spoon for your hands. Pour or knead the cake mix into the dough until it has become smooth and elastic. If the dough is sticky, feel free to add additional flour. In the end, you want the dough the be soft and smooth. Shape your dough into a ball, and place it into a greased bowl, turning it once. Cover it with a cloth, and bring it into a warm place so that it can rest. You’ll know when it is done when it has doubled in size which typically takes about 1-1.5 hours.
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Rolling The Dough:
Here comes the fun part! After the dough has doubled in size, punch the dough down. You’ll know if you did everything correctly if the dough reacts to your punch as it did below. If everything checks off, you can begin to roll out your dough. Roll it out into a 14-inch square. To prevent the dough from sticking to the surface or your rolling pin, lightly cover it in flour.
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The Filling:
I recommend making the filling while you wait for the dough to rest for maximum efficiency. To make the filling, combine the brown sugar, butter, and cinnamon in a bowl. Mix it until it has a consistency similar to a paste.
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At this point, both your dough and filling should be ready to be put to use. You are going to want to completely cover the 14-inch square with this cinnamon mixture. Be sure to spread it evenly throughout while leaving about a 1-inch border all around. I used an offset spatula to spread it out. It is a great tool to ensure a smooth and even spread which is why I use it often when baking cakes. To that you will also want to sprinkle additional brown sugar and rainbow sprinkles.
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Rolling The Roll:
Once the fillings are all in place, you have to securely roll them into a log. Be sure to roll tight and pinch the sides of the edges to seal it all in. We do not want all the goodness to leak out. I like to cut mine into 8 pieces to get large cinnamon rolls, but as always you can do whatever size you please. Be sure to slice it with floss or a sharp serrated knife so that they are clean cuts.
Baking The Rolls:
Take the 8 rolls and separate them into cooking pans. I always use a 10-inch cake pan because I love baking with them, they are the best. Make sure to leave little to no space between them. They should all be touching. Once again it has to rest, so cover it with a cloth and leave it be for an hour.
If you would like to cook these in the morning or the day after you make them, at this stage just cover the pan in plastic wrap and place it in the fridge. Take them out 45 minutes before you plan on baking them and then bake as follows.
Cover the rolls in heavy cream, be sure to hit all of them. I find that this makes a huge difference so if you’ve made cinnamon rolls in the past and never did this step then you are missing out. Doing this keeps them extra moist while baking and if we are being honest, heavy cream makes everything better. Bake the cinnamon rolls at 350 degrees Fahrenheit for about 30 minutes or until golden and bubbly.
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Top It Off:
Take your cinnamon rolls out of the oven and let them cool for about 5 minutes. Once cooled you can top it off with cream cheese frosting. To make this frosting, my favorite frosting, combine the cream cheese and butter until it is a smooth consistency. Add in the remaining ingredients; powdered sugar, vanilla, salt, and mix until well combined. Make sure to coat these rolls very generously. There can never be too much icing. Then for decor and taste, garnish with extra rainbow sprinkles.
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If you loved our Confetti Cake mix, this will make you fall even more in love. I've always separated cake and cinnamon rolls but combining the two was the best decision I have ever made. Not only does it save you time but it adds a delicious touch and keeps the rolls moister than ever before.
Confetti Cinnamon Roll
What you will need:
Dough:
2 3/4 cups all-purpose flour
1 cup milk
⅓ cup butter
3 large eggs (at room temperature)
Filling:
¾ cup packed light brown sugar and some for sprinkling
½ cup melted butter cooled
2 tablespoons Cinnamon ( I like to eyeball it)
½ cup Rainbow Sprinkles
3 tablespoons heavy cream
Cream Cheese Frosting:
8 oz pack of Cream Cheese softened
1 stick of softened butter
1 cup powdered sugar
2 tsp vanilla
Dash of salt
Make the Dough:
Mix together the cake mix and yeast.
Warm the milk and butter (⅓ cup) together until about 120 degrees Fahrenheit.
Slowly add the milk mixture to the flour mixture. Add in the eggs one at a time. Mix on high for about 3-5 minutes using the paddle attachment.
Switch out to a dough hook and gradually add in the flour. Knead the dough for another 3-5 minutes or until the dough is smooth and elastic. You may need to add more flour if the dough is still super sticky.
Shape the dough into a ball and place it in a greased bowl and turn once. Cover with a cloth and let rise in a warm place until it has doubled in size (about 1 to 1.5hours)
While the dough is rising prepare the filling by getting all the ingredients ready.
Punch the dough down and roll it out to about a 14-inch square. Use a lightly floured surface and rolling pin to prevent sticking.
Create a 1-inch border all around the square and cover only the center with melted butter.
Sprinkle brown sugar, cinnamon, and rainbow sprinkles over the butter. I typically don’t measure this step I just add it until it looks delicious!
Roll into a log, making sure to tightly pinch the sides to seal the dough.
Cut the dough into 8 equal pieces by using a sharp serrated knife.
Place into a 13 x 9 x 2-inch greased cake pan (or any will work) leaving very little space between each dough. Cover the dough and let rise for another hour. (Bonus tip: if you want to cook them for the following morning cover them in plastic wrap and place them in the fridge. Take out 45 minutes ahead the following day and bake as normal)
Cover the rolls with heavy cream and bake at 350 degrees for 20-30 minutes or until bubbly and golden.
Cream Cheese Frosting:
Combine together the cream cheese and butter until smooth and creamy. Add in the remaining ingredients and mix until combined.
Cover your rolls completely in the cream cheese mixture while still warm. Top with extra rainbow sprinkles! Enjoy!
Rolls are best consumed warm and any leftovers can be stored in the refrigerator! Need video instructions? Check out our quick video tutorial!