So I have this little routine I do every night. Before I go to sleep, I always do two thing: browse Pinterest, and then read the Good Book. Can you think of a better way to end the day? Inspiring Ideas followed by the Word of God? I think not!
Well, a while back I came across this recipe on the "Six Sister's Stuff" blog and HAD TO MAKE IT!!!! The only substitution I made was I used Funfetti Cake Mix. . . because I have two little girls who absolutely adore all things sparkly and fun. . and the closest things to sparkles in your food, is of course, sprinkles in your food! I had to go a little further though. . .and add in another whole container of sprinkles!
Yeah. . . they were pretty delicious. It made a rather large batch though. . .so we had some lovely friends who were gifted with a pan of 9 rolls as well! The texture isn't your typical gooey bread consistency, and it's not really like cake either. It's right in between. Just where it should be. I'm sad to say that I didn't get a picture of these with the frosting on top (and of course MORE sprinkles) but I was able to snap a quick pick when they came out of the oven!
Now the recipe on the Six Sister's Blog calls for a CAN of cream cheese frosting. . . but that stuff don't fly in this house! I made homemade cream cheese frosting, and there's no comparison to anything you can buy in a can: and I should admit, that when you make it at home the batch of frosting you get is rather large, so you can freely slather that goodness on nice and thick!
Funfetti Cinnamon Rolls!
Ingredients:
Cinnamon Rolls:
1 box of white or yellow cake mix
2 packages of active dry yeast
2 1/2 cups of warm water
1 teaspoon vanilla
1 teaspoon salt
5 cups flour
Filling:
2 cups brown sugar
Cinnamon
1/2 cup butter, softened
1. Mix yeast and warm water until dissolved.
2. Combine cake mix, salt and
flour in a large bowl.
3. Add warm water/yeast mixture and vanilla to cake
mix, salt and flour mixture. Mix well. This may require kneading with
your hands a bit to completely combine ingredients. UNLESS you have a nice big Kitchenaid mixer. . . then it will gladly do the work for you!
4. Cover tightly.
Let rise for one hour. Punch down and let rise again for another 30-60
minutes.
5. On a floured surface, roll dough into a rectangle shape, approx 1/4″ thick.
5. On a floured surface, roll dough into a rectangle shape, approx 1/4″ thick.
6. Once dough is rolled out, brush with softened butter. Sprinkle
with brown sugar. Sprinkle with cinnamon – use as little or as much as
you like.
7. Starting at end opposite from you, roll the dough towards you
until all dough is rolled into one long piece. Slice dough into 24
equal sized pieces.
8. Place rolls in two greased 9×13 pans. Cover and let rise until doubled in size. I usually sit my rolls on my stove top while my oven preheats to 350 degrees. This allows them time to rise and provides a bit of warmth from the oven warming.
8. Place rolls in two greased 9×13 pans. Cover and let rise until doubled in size. I usually sit my rolls on my stove top while my oven preheats to 350 degrees. This allows them time to rise and provides a bit of warmth from the oven warming.
9. Bake at 350 degrees for 15-25 minutes or
until golden brown.
10. Remove from oven and let
cool slightly. If you prefer your frosting to melt into your rolls,
frost after rolls have cooled for 10-15 minutes. If you prefer your
frosting to stay on top of your rolls, wait until rolls have cooled
until frosting. With all that cream cheese frosting I made. . .I frosted once when warm. . .and then did a follow up layer of delicousness!
No comments:
Post a Comment