Funfetti Cinnamon Rolls


This recipe is adapted from the  2004 Taste Of Home Cook Book


For the Cinnamon Rolls:
•5 to 6 cups all-purpose flour
•1 package of funfetti cake mix or yellow
•2 packages (1/4 ounce each) quick rise yeast
•2-1/2 cups warm water (120 to 130 degrees)
•1/4 cup butter, melted
•1/2 cup sugar
•1 teaspoon cinnamon
•2 tablespoons sprinkles

For the Cream Cheese Frosting:
•8 ounces cream cheese, softened
•1/2 cup butter, softened
•2-1/2 tablespoons milk
•1-1/2 teaspoon vanilla extract
•3-3/4 cups confectioners’ sugar
•garnish – 4 tablespoons sprinkles, for the top of the cinnamon rolls


For the Cinnamon Rolls:
1.Preheat oven to 400 degrees.
2.Spray 2 – 9-inch x 13-inch baking pans with non stick cooking spray.
3.In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth.
4.Add enough remaining flour to form a soft dough.
5.Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes.
6.Place in a greased bowl, turning once to grease top.
7.Cover and let rise until doubled, about 45 minutes.
8.Punch dough down.
9.Turn onto a lightly floured surface; divide in half.
10.Roll each portion into a 14-inch x 10-inch rectangle.
11.Brush with butter; sprinkle with sugar and cinnamon.
12.Roll up jelly-roll style, starting with the long side.
13.Cut each roll into 12 slices; place cut side down into prepared baking pans.
14.Cover and let rise until almost doubled, about 20 minutes.
15.Bake for 15 minutes or until golden brown.
16.Cool for 20 minutes.
17.Frost warm rolls.

For the Cream Cheese Frosting:
18.Beat the cream cheese and butter until fluffy, add the milk and vanilla and mix until well combined.
19.Add the confectioners’ sugar 1 cup at a time.
20.Two ways to frost 1. Pull apart the rolls and frost individually. 2. Leave in the pan and pour the frosting over all the rolls.
21.Sprinkle with sprinkles.


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