Funfetti Cinnamon Rolls

For the birthday brunch, I made these delicious Funfetti Cinnamon Rolls. When I first looked at the recipe I almost called it quits from the start. I thought it would take me forever to cook, but good news... it was a lot simpler than I thought! I was also able to make the dough the night before, which made morning prep really easy!

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

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

Directions: 
Mix 4 cups of flour, cake mix, yeast and water until soft dough forms. You can add extra flour as needed. Knead dough until soft and elastic, about 5 minutes.

Place in greased bowl and turn over once, greasing all sides of dough. Cover and place in fridge overnight to let dough rise. You can also leave on counter for 45 minutes to rise quickly. 

Once the dough is ready (or the next morning) divide in half and roll half out on a cool floured surface. Preheat your oven to 400 degrees. Spray two 9 x 13 baking sheets with non stick cooking spray.

Cover dough with butter, cinnamon, and sugar. {I used squirt butter so it would spread smoothly.}

Next, begin rolling up dough jelly-roll style.

Slice dough into small 1 inch sections. 

Place rolls on greased cookie sheet and let rise for 25 minutes. 

This is where you can make your icing. Mix cream cheese, butter, milk, vanilla, and confectioners' sugar until smooth. Set aside until rolls are ready to icing! 

Bake in 350 degree oven for 20-25 minutes, or until golden brown. 

Spread cream cheese icing on warm rolls and top with sprinkles. 

Enjoy!! This recipe makes about 36-40 rolls.. Next time I'll cut the recipe in half or maybe find a way to freeze half the dough for later. I also think they would be good with a lighter icing... maybe just confectioners' sugar and milk.