*Plan ahead... needs to rise.
Dough
1/2 c. milk
1/3 c. sugar
3/4 Tbsp. active dry yeast
1/4 c. unsalted butter, softened to room temperature
1 eggs
1/4 tsp. salt
2 1/4 c. flour, plus more for dusting
Filling
1/4 c. sugar
1/3 c. flour
1 Tbsp. non-fat dry milk powder
1/8 tsp. salt
1/8 c. unsalted butter, cold, and cut into 2 pieces
1/2 tsp. vanilla
1/4 c. sprinkles
3 Tbsp. unsalted butter, softened to room temperature
1/2 Tbsp. ground cinnamon
Glaze
1/2 c. confectioners' sugar
1 1/2 Tbsp. heavy cream
1/2 tsp. vanilla
To make the dough: In a small saucepan, warm the milk over low heat until lukewarm. Pour the
warm milk into the bowl of a stand electric mixer fitted with the dough
hook attachment and manually stir in the sugar and yeast. Cover with a
towel and let stand until the yeast is foamy, about 5-10 minutes.
Add
the softened butter, eggs, and salt. Scrape down the sides and manually
stir as needed. Chunks of butter will remain. Gradually add the flour
and beat at medium speed until a soft dough forms. Increase speed to
medium-high and beat until the dough is soft and supple, about 6 minutes
longer.
Transfer the dough to a lightly floured surface and knead it with your
hands for about 2 minutes. Form the dough into a ball and transfer it to
a lightly greased bowl. Cover the dough and let sit in a warm place
until doubled in size, 1 to 2 hours.
Line the bottom of an 8x8 baking dish with parchment paper, leaving
room on the sides. Turn the dough out onto a lightly floured work
surface and, using a rolling in, roll into a 5x12 inch rectangle. Make sure the dough is smooth and evenly
thick, even at the corners.
To make the filling: In a food processor, combine the sugar, flour, milk powder, and salt.
Process for 10 seconds. Add the pieces of butter and pulse for 10 more
seconds. Add the vanilla over the top and pulse until the mixture is
crumbly, about 10 more seconds. Toss in the sprinkles with a fork.
Spread dough with 3 Tablespoons of softened butter and top with
cinnamon. Sprinkle 3/4 cup of the cake mix filling over the top. There will
be some leftover. Tightly roll up the
dough to form a 12-inch-long log. Cut into 9 even rolls. Arrange them in the prepared baking pan, cut
sides up. Cover the rolls and let them rise in a warm place until they
are puffy, about 2 hours.
Preheat the oven to 400 F degrees. Cover the rolls with aluminum foil and
bake for about 25 minutes, until they are golden. Transfer the pan to a
rack to cool for about 15 minutes.
To make the glaze: In a small bowl, whisk the confectioners' sugar, heavy cream, and
vanilla until smooth. Add more sugar or cream, depending how thick you
want the glaze. Pour glaze over the rolls and serve warm.
This recipe is easily doubled to make 15-18 cinnamon rolls.
Here's a link to the recipe I used:
http://sallysbakingaddiction.com/2013/03/25/cake-batter-cinnamon-rolls-without-cake-mix/
