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Funfetti Rolls

Funfetti Rolls by Wood and Spoon. These are morning sweet buns filled with a birthday cake flavored filling that makes breakfast feel like a party. This overnight dough can be made ahead and the bun are baked and frosted with a cream cheese sprinkle icing. Using Milk Bar birthday cake crumbs, butter and sugar as the filling, these "cinnamon rolls" are the most fun way to do brunch. Find the recipe by Kate Wood on thewoodandspoon.com

5 from 1 reviews

These funfetti rolls have all the birthday cake flavor wrapped up in a morning roll. Topped with a sweet cream cheese and sprinkle frosting!

Scale

Ingredients

For the dough:

For the funfetti crumbs (recipe adapted from Christina Tosi):

For the rolls:

For the frosting:

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, egg yolks, clear vanilla extract, and sugar until smooth. In a small bowl, combine the flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 2 tablespoons at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 – 2 hours. Meanwhile, prepare the crumbs.

To prepare the crumbs:

  1. Preheat the oven to 300 degrees Fahrenheit and line a rimmed baking sheet with parchment or silicone baking sheet. In the bowl of a stand mixer, combine the sugar, brown sugar, cake flour, baking powder, salt, and sprinkles on low speed. Add the oil and extract all at once and continue to paddle on low speed until small clumps form throughout. Spread the crumbs out onto the baking sheet and bake for about 15 minutes, stirring twice throughout. Allow to cool completely and then use a food processor (or a plastic bag, rolling pin, and brute strength) to pulverize the clumps into a coarse, sand-like crumb. Set aside while you wait for your dough.

To prepare the rolls:

  1. Once the dough has risen, dump it out onto a lightly floured surface and use a floured rolling pin to roll it into a 10” x 22” rectangle. Spread the melted butter all over the dough and sprinkle on the sprinkles, sugar, and about ¾ of the funfetti crumbs. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into 1-1/2” sections and lay them out 2” apart in a lightly greased baking dish. Cover with plastic wrap or a tea towel and allow to rise on the counter for about 30 minutes or in the fridge overnight. Preheat the oven to 350 degrees and bake in the oven for about 22-25 minutes or until the edges are barely golden and the internal temp is 190 degrees. Remove from the oven and prepare your frosting.

To prepare the frosting:

  1. Cream the cream cheese and butter in large bowl at medium speed until smooth, about 1 minute. Add the powdered sugar and milk and beat to combine. Add additional milk to thin out the frosting or more powdered sugar to thicken it. You can also gently warm the frosting to pour over the rolls as a glaze. Sprinkle with remaining funfetti crumbs or sprinkles, if desired.

Notes