If you couldn’t tell already, I’m clearly obsessed with Funfetti Cake Mix. I’m just convinced that it makes everything taste ten times better when you add it to your batter! This recipe was a result of my insomnia but despite being over tired, I think it was one of my best ideas yet! Enjoy!
Funfetti Rolls
Adapted from Mel’s Kitchen Cafe
Rolls
- ½ cup warm water
- 2 tablespoons active dry yeast
- 2 tablespoons sugar
- 1 cup Funfetti Cake Mix
- ½ cup butter, melted
- 2 eggs
- 1 teaspoon salt
- 5 cups flour
- 1/2 cup water (more may be needed)
Filling
- 1/2 cup unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 2 (3.4 ounce) packages instant vanilla pudding
Cream Cheese Glaze
- 8 ounces cream cheese, room temperature
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside
- In large bowl, mix cake mix, butter, eggs and salt. Mix well. Then add yeast mixture. Blend
- Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled
- Roll out on floured board to 34 X 21 inches in size. Take 1/2 cup soft butter and spread over surface. In bowl, mix the butter, cream cheese, and sugar until light and fluffy. Beat in the vanilla pudding mix until incorporated. Spread evenly over dough. Roll up very tightly
- With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again
- Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Makes about 24 very large rolls
- Beat cream cheese and confectioners’ sugar (1 cup at a time) until smooth. Mix in milk until desired consistency is reached. Spread over rolls
Honestly, rolling out this much dough was hard work! I didn’t even have enough counter space!
Pre-baked
Post-baked
looks yummy!