Funfetti Cinnamon Rolls (Print Version)

# Ingredients:

→ For the Cinnamon Roll Filling

01 - 1/2 cup (100g) packed light brown sugar
02 - 1 tablespoon (6g) ground cinnamon
03 - 1 teaspoon (3g) cornstarch (optional, helps filling stay in place while baking)
04 - 1/4 cup (56g) unsalted butter, softened (for spreading on dough)

→ For the Funfetti Dough

05 - 3 1/2 cups (438g) all-purpose flour, plus up to 1/2 cup additional as needed
06 - 2 1/4 teaspoons (7g, 1/4 oz) or 1 packet instant dry yeast
07 - 1 teaspoon (6g) salt
08 - 1 cup (240g) whole milk
09 - 1/2 cup (100g) granulated sugar
10 - 1/4 cup (56g) butter, room temperature
11 - 1 large egg (56g), room temperature and beaten
12 - 1 cup (175g) rainbow sprinkles, divided

→ For the Vanilla Frosting

13 - 1/4 cup (56g) or 1/2 stick unsalted butter, room temperature
14 - 1 teaspoon (4g) vanilla extract
15 - 1 teaspoon (4g) almond extract
16 - 1/4 teaspoon (1g) salt
17 - 1 cup (125g) powdered sugar
18 - 1 tablespoon (15g) whole milk

# Instructions:

01 - Preheat your oven to 200°F (95°C). You'll turn it off later for the rising step.
02 - In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups flour, instant dry yeast, and salt.
03 - In a separate heat-proof bowl, combine milk, butter, and granulated sugar. Microwave for 60-90 seconds until warm to the touch and butter is melted. Stir to combine.
04 - Slowly add the warm milk mixture to the flour mixture, mixing with a dough hook on medium speed between additions. Add the beaten egg and mix on low until a sticky dough forms. Continue mixing on medium-low for 2-3 minutes until more elastic.
05 - Add more flour 1 tablespoon at a time until the dough begins to leave the sides of the bowl. The dough should feel tacky but not sticky - when you poke it, no residue should stick to your finger.
06 - Cover the bowl with plastic wrap and let the dough rest for 10 minutes to relax the gluten.
07 - While the dough rests, mix together brown sugar, cinnamon, and cornstarch in a medium bowl. Set aside.
08 - Generously flour your counter and roll out the dough. When halfway through rolling, sprinkle with 1/2 cup rainbow sprinkles and gently press them into the dough. Fold the dough in thirds like a letter and continue rolling into a 12×18-inch rectangle about 1/2 cm thick.
09 - Sprinkle the remaining 1/2 cup of rainbow sprinkles on top and gently roll or press them into the dough.
10 - Partially melt the 1/4 cup butter and pour over the dough, spreading it with a pastry brush or rubber spatula. Leave about 1/2 inch uncovered on one long edge. Spread the cinnamon-sugar filling evenly over the buttered area.
11 - Tightly roll the dough horizontally toward the uncovered strip. Cut the log into 9 equal pieces using dental floss and place in a greased 8×8-inch square pan.
12 - Turn off the oven completely. Cover the pan with foil and place in the warm (but off) oven for 30 minutes until the rolls have risen.
13 - Remove the pan from the oven and take off the foil. Preheat the oven to 350°F (175°C), then bake for 26-32 minutes until rolls are golden brown.
14 - While the rolls bake, mix butter, vanilla extract, almond extract, and salt in a medium bowl until combined. Add powdered sugar and milk, then mix until smooth.
15 - Let the cinnamon rolls cool for 10-20 minutes, then spoon the frosting over each roll. Serve warm.

# Notes:

01 - You can make these rolls the night before and bake them the next morning - just refrigerate after cutting and let them warm up 1-2 hours before baking
02 - Use dental floss instead of a knife for cleaner cuts when slicing the cinnamon roll log

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