Funfetti Cinnamon Rolls
Prep Time2 hrs 30 mins
Cook Time30 mins
Total Time3 hrs
Servings: 14 to 16 cinnamon rolls
- 6 cups all-purpose flour + 1/4 cup more if needed
- 1/2 cup white granulated sugar
- 1 tablespoon fine-grain sea salt
- 1 cup Organic Valley Grassfed Whole Milk
- 2 tablespoons plus 3/4 teaspoons, instant yeast
- 2 tablespoons honey
- 1 1/4 cups orange juice pulp-free
- 1/2 cup Organic Valley unsalted butter cubed, at room temperature
- 1/4 cup naturally colored sprinkles plus more for garnish
- 3 tablespoons ground cinnamon
- 1 3/4 cups brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
Cream Cheese Glaze:
- 8 ounces Organic Valley cream cheese at room temperature
- 2 cups powdered sugar
- 1/2 cup Organic Valley unsalted butter at room temperature
- 1 tablespoon pure vanilla extract or 1 teaspoon pure vanilla paste
- Pinch of salt
- Splash of Organic Valley Grassfed Whole Milk
To Make the Dough:
In the bowl of a stand-up mixer with the hook attachment, mix together the 6 cups of flour, sugar and salt.
In a small saucepan, warm the milk to 100 degrees F. Remove from the heat and mix in the yeast and honey. Allow to stand for about 3 minutes, until a little foamy. Add the yeast/milk mixture, orange juice and cubed butter into the flour-bowl. Mix on medium speed for about 3 to 4 minutes, until the dough is smooth. If it’s still super wet, add about 1/4 cup more of flour and mix for an additional minute or so. Cover with a clean kitchen towel and let rise in a warm, draft-free area until doubled in bulk, about 1 hour.
Flour your work surface generously and rolling pin lightly. Divide the dough in half. Roll the first half as evenly as you can into a 1/4-inch square and add about a tablespoon of sprinkles to the top of the dough. Using your hands, press the sprinkles into the dough, fold it over and roll it out once more. Add another tablespoon of sprinkles and then fold it over again. Lastly, roll it out to a 1/4-inch thick square that’s about measures to be about 14 x 14 inches.
Using an offset spatula or clean hands, rub spread half of the butter onto the surface of the dough square, stoping 1/2-inch from the edges. Sprinkle and spread half of the filling sugar mixture until it’s one even layer. Starting from the opposite long side, roll the dough toward you, snuggly but not so tightly that you push the filling out. When rolled completely, pinch the seam together.
Lightly flour a cutting board and transfer the roll to it. Put the roll in the freezer to chill for about 10 to 15 minutes—this helps with slicing. Repeat that entire process with the second half of the dough.
With a sharp serrated knife, cut the roll crosswise into buns 1 1/2-inch thick, using a sawing motion to avoid pressing down on the roll. Transfer the buns to two lightly greased 9” cake pans and space them about 1-inch apart. (A variety of baking dishes can be used.) Repeat this entire process with the remaining dough and filling. Cover the buns with a clean kitchen towel and allow them to rise in a draft-free part of your house until they’re puffy and doubled in size, about 1 hour.
To make the glaze:
In a medium bowl, using a handheld mixer, mix together the cream cheese, powdered sugar, butter, vanilla and salt. The glaze should be thick yet pourable. If it gets too thick, mix in a splash of milk.
Preheat the oven to 350 degrees F. Uncover the cinnamon rolls and bake for 20 to 25 minutes, or until slightly firm to the touch and lightly golden brown. When the cinnamon rolls exit the oven, pour the glaze over them and add some sprinkles on top. Rolls will last 3 days when stored in an airtight container, but we all know they’ll be served warm, straight from the oven.