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Funfetti Cream Cheese Rolls

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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
  1. In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside
  2. In large bowl, mix cake mix, butter, eggs and salt. Mix well. Then add yeast mixture. Blend
  3. 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
  4. 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
  5. 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
  6. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Makes about 24 very large rolls
  7. 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

Boston Cream Pie Cookies

I have literally been on the hunt for the instant Egg Custard Pudding Mix forever so I cannot even describe to you how excited I was when I came across it at the store the other day (I ended up buying four!). Another rarity in the grocery stores where I live is the white chocolate pudding mix, which I think I managed to find once and I made my White Chocolate Chip Pudding Cookies recipe with it. But it must have been my lucky day because I also managed to find that instant pudding mix as well! I’m not exactly sure what I plan to make with the white chocolate yet but I’ve had this plan to make chocolate chip cookies with the instant custard mix for quite some time now. However, if like me, you can’t seem to find this particular mix, the vanilla (which is literally available everywhere) or really any other flavor will do just fine!

Boston Cream Pie Cookies

Adapted from All Recipes

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 (3.4 ounce) instant custard pudding mix
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 (12 ounce) package semi-sweet chocolate chips
  1. Preheat oven to 350 degrees F
  2. Combine the flour and baking soda. Set aside
  3. Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart
  4. Bake at 350 degrees F for 8 to 10 minutes

Pre-baked. The original recipe calls for baking them at 375°, but my first batch came out too crispy on the bottom. Cookies should be baked at 350° and that’s that!

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