Heeeeey! Hi guys! I’m still here. I’m still baking. I know it didn’t seem that way, because I haven’t posted anything new in WEEKS (the longest I’ve ever gone). But. I’m here, and I have Funfetti Cinnamon Rolls!
It has been a crazy eventful few weeks for me. As you know, my husband has already moved to Michigan and I’m down here in Texas handling this whole “we have a house and three kids” thing on my own. It’s been stressful. I think if you had asked me weeks ago, I would have said that I was fine and I have everything handled. While my type-A-self really does have everything under control…I’m not fine. My anxiety–which is usually but a blip on my radar–has been out of control. I’ve started grinding my teeth at night. My body knows I’m not fine.
So, get this: I took a break. I know it sounds simple, but this is huge progress for me! Thankfully, we’ve accepted an offer on the house in Texas! Although I still worry about the whole deal falling through, I don’t HAVE to keep the house spotless! I don’t HAVE to post new content all the time (although usually I like to)! I’m trying to cut myself a break. And you know what? It’s working. I’m starting to feel like myself again 🙂
Oh yeah…and I turned 40 a few weeks back. That happened. I can’t say I care for the label “40”, but I’m not really upset about it. I made myself some Funfetti Cinnamon Rolls to celebrate! They were so good, I had to share the recipe with you!
These beauties are soft, gooey, super cinnamony, and slathered in cream cheese glaze! <3 They’re also all dressed up for any occasion with lots of rainbow sprinkles!
This recipe requires no special ingredients or equipment! You do want to be careful not to introduce too much flour into the dough as you knead/roll it out. Because of that, I do use a pastry mat. If you’re looking for one, you can find them online here. The hardest part of this whole recipe is that you need to let the dough proof in the refrigerator overnight (8-24 hours)! The time in the fridge builds excellent flavor, so be sure to leave yourself the extra time!
That is all for now. Sorry I turned today’s post into my diary. I swear I’m getting back on track and you won’t have to hear me whine (as much) anymore. 😉
Other posts you may like:
Funfetti Cinnamon Rolls
- 1 cup sour cream
- 6 Tbsp unsalted butter
- 1 tsp salt
- ¼ cup sugar (+1 tsp sugar to activate yeast)
- ⅓ cup water, warm (100°F-110°F)
- 2¼ tsp yeast (1 envelope)
- 2 eggs
- 4 cups flour
- ¼ cup rainbow sprinkles
- 1½ cups brown sugar, packed
- ½ cup unsalted butter, at room temperature (1 stick)
- 3 Tbsp ground cinnamon
Cream Cheese Glaze:
- 4 oz cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature (½ stick)
- 1 tsp vanilla extract
- 1 cup powdered sugar, sifted
- In a small saucepan, combine sour cream, butter, salt, and ¼ cup sugar. Warm mixture over medium-low heat just until the butter melts. Remove from the heat, and set aside to cool to 110°F-115°F, about 10 minutes.
- In a small bowl, combine the warm water, yeast, and 1 teaspoon sugar. Set aside until foamy, about 5 minutes.
- Combine sour cream mixture, yeast mixture, and eggs in the bowl of a stand mixer. Using the dough hook attachment on medium-low speed, gradually add the flour until a soft dough forms. Add the sprinkles and mix just to incorporate, being careful not to overmix and smash all the sprinkles. The dough will pull away from the sides of the bowl, but will still stick to the bottom.
- Turn the dough out onto a floured work surface and knead until dough is smooth and elastic, about 10 minutes. Try to add as little flour as possible while kneading.
- Place the dough in a greased bowl, turning the dough over to grease the top. Cover the bowl and refrigerate the dough overnight (8-24 hours).
- After refrigerating, turn the dough out onto a lightly floured work surface and roll into a 20"x16" rectangle. Introduce as little additional flour as possible. Alternatively, you can roll the dough out on a nonstick pastry mat (see note).
- Combine all filling ingredients in the bowl of a stand mixer. Mix until thoroughly combined, scraping down the sides of the bowl as needed.
- Spread the filling mixture over the dough evenly, leaving a 1" border on the long sides with no filling.
- Roll the dough up from a long edge. Trim rough ends, if necessary, and discard. Using a thin, serrated knife, cut the roll into 12 equal pieces.
- Place the cut pieces in a greased 9"x13" pan. Cover the pan and let the rolls rise until doubled, about 1-1½ hours.
- Preheat oven to 350°F. Bake cinnamon rolls about 20 minutes, or until the tops are golden.
- Combine all glaze ingredients in a microwave safe bowl. Stir to combine. Microwave briefly until mixture is smooth and pourable. Pour over cinnamon rolls, and garnish with additional rainbow sprinkles, if desired.Enjoy!