Rainbow Sprinkle Rolls (Print Version)

# Ingredients:

→ Cinnamon Roll Filling

01 - 1/2 cup (100g) of brown sugar, packed tightly
02 - 1 tablespoon (6g) of ground cinnamon
03 - 1 teaspoon (3g) of cornstarch—only if you want a firmer filling
04 - 1/4 cup (56g) of softened unsalted butter for spreading over the dough

→ Funfetti Dough

05 - 3 1/2 cups (438g) of plain all-purpose flour, plus up to another 1/2 cup if needed
06 - 1 cup (240g) of whole milk
07 - 1/4 cup (56g) of softened butter
08 - 2 1/4 teaspoons (7g, 1/4 oz) or one packet of instant dry yeast
09 - 1 teaspoon (6g) of salt
10 - 1/2 cup (100g) of regular white sugar
11 - 1 large egg (56g), beaten and at room temperature
12 - 1 cup (175g) of colorful rainbow sprinkles, split into two portions

→ Vanilla Icing

13 - 1/4 cup (56g) or half a stick of unsalted butter, softened
14 - 1 teaspoon (4g) of vanilla flavoring
15 - 1 teaspoon (4g) of almond flavoring
16 - 1/4 teaspoon (1g) of regular salt
17 - 1 cup (125g) of fine powdered sugar
18 - 1 tablespoon (15g) of whole milk

# Instructions:

01 - Preheat the oven to 200°F (95°C). You’ll switch it off later for letting the dough rise.
02 - In a big mixing bowl (or the one for your stand mixer), mix together the flour, yeast, and salt.
03 - In a separate heat-safe bowl, stir together the milk, butter, and sugar. Warm it in the microwave for 1–1.5 minutes until it’s warm but not too hot. Ensure the butter melts as you stir.
04 - Gradually pour the warmed milk mixture into the dry ingredients while mixing at medium speed with a dough hook. Then, pour in the beaten egg and keep mixing until you get a dough that's slightly sticky. Continue mixing for 2–3 more minutes on low to make it smoother.
05 - Sprinkle in a tablespoon of flour at a time until the dough starts pulling away from the bowl’s edges. It should be tacky but not sticky—poke it, and your finger should come off clean.
06 - Cover the bowl with some plastic wrap and let the dough sit for around 10 minutes. This gives the gluten time to relax.
07 - While the dough is resting, mix the brown sugar, cinnamon, and cornstarch together in a medium bowl. Set it aside until needed.
08 - Dust your work area with flour. Roll the dough into a rectangle, stopping halfway to scatter half of the sprinkles over it. Press the sprinkles in gently, then fold the dough into thirds like a letter. Roll it out again until it's about 12x18 inches and a little less than 1/4 inch thick.
09 - Take the remaining sprinkles and spread them across the rolled dough. Press them lightly so they stick.
10 - Soften the 1/4 cup of butter slightly, then spread it all over the dough except for a 1/2-inch strip along one long side. Cover the buttered sections evenly with the cinnamon sugar mix.
11 - Roll the dough up tightly towards the bare edge. Cut the log into 9 evenly sized rolls using unflavored dental floss for a clean cut. Place the rolls in a greased 8x8-inch square pan.
12 - Turn off the oven and cover the pan loosely with foil. Put the pan inside and let the rolls rise for 30 minutes until puffed up.
13 - Take the pan out of the oven and remove the foil. Preheat the oven to 350°F (175°C) and bake the rolls for 26–32 minutes until they're golden.
14 - While the rolls bake, mix the butter, vanilla, almond flavoring, and salt in a bowl. Add the powdered sugar and milk, whisking it all until it’s creamy.
15 - Let the cinnamon rolls cool for 10–20 minutes. Then, smear the icing over them and serve while warm.

# Notes:

01 - You can prep these rolls the night before. Refrigerate after rolling and cutting, then bring to room temp for 1–2 hours before baking.
02 - Using dental floss instead of a knife will make cutting the cinnamon roll log much easier and cleaner.

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