Here is my little twist on a classic bake - cinnamon rolls. I had some of the rainbow sprinkles/jimmies left over from the cake I made the other week. So I decided to use them to make a "birthday" inspired cinnamon roll cake. The dough has a lot of butter in it so it is almost like a brioche loaf which makes it moist and rich.
For this cake I brought some rainbow sprinkles online as I found the sprinkles from the supermarket are not as bright and colourful when baked into the cake. If you wan to use the same sprinkles as me you can get them here!
260g Strong White Flour
2 Tbsp sugar
I x Pack of Fast Action Yeast
1 Tsp Salt
60ml Milk (warmed to body temperature)
115g Soften Unsalted Butter
5 Tbsp Soft Brown Sugar
2 Tsp Ground Cinnamon
100g Icing Sugar
2 Tbsp Milk
Handful of Rainbow Sprinkles/Jimmies
1. In a large mixing bowl add the strong white flour, yeast, salt, caster sugar and eggs and mix all of the ingredients.
2. Next add the warm milk slowly until the ingredients form into a ball. Knead the dough for 5 minutes until the dough becomes smoother.
3. Then add a piece of soften butter and knead the dough until the butter is fully incorporated. Repeat this until all the butter is used up. This can be done in a stand mixer.
4. Keep on kneading the dough until it becomes smoother and glossier. Then place dough into the large mixing bowl and cover it with cling film. Let the dough prove for 1 hour. While the dough is proving mix together the soft brown sugar and cinnamon together.
5. Once the dough has doubled in sized, tip the dough onto a floured work surface and knock back the dough.
6. Next add the rainbow sprinkles/jimmies and knead the dough until all the sprinkles are evenly distributed in the dough.
7. Roll the dough out into a 30x32cm rectangle and then sprinkle the brown sugar and cinnamon mixture over the dough.
8. Tightly roll up the dough to form a log shape. Over the dough log in cling film and chill in the freezer for 30 minutes. Pre heat the oven to 180C/350F/Gas Mark 4.
9. After 30 minutes remove the dough and place onto a work surface. Cut the log into 8 even pieces (each piece should be around 4cm in length).
10. Place the rolls into a buttered and lined 25cm cake tin and prove again for 20 minutes.
11. Bake the funfetti cinnamon rolls for 20-25 minutes or until the rolls become a nice golden brown colour.
12. Once baked leave the rolls to cool on a wire rack for 30 minutes.
13. While the rolls are cooling mix together the icing sugar and milk.
14. Place the icing into a piping bag and drizzle over the cooled rolls and sprinkle the rainbow jimmies/sprinkles over the rolls
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