Confetti Cinnamon Rolls

In a stand mixing bowl, combine the following dry ingredients: Flour, yeast, and sugar. Lightly mix, then set aside.

In a microwave safe bowl, combine the milk, salt, and butter. Heat for 30 seconds, until warm and the butter is mostly melted. The mixture should be warm, not hot. Overheating can kill the yeast and prevent your cinnamon roll dough from rising (a lesson learned the hard way on my part).

Add the warm milk mixture and egg to the flour mixture. Using a stand mixer fitted with a dough hook, mix until the dough begins to come together.

Turn on your oven light to create a warm environment. Cover the bowl with a clean dish towel or clear plastic shower cap (trust me it may sound strange, but it works!) and let the dough rise for about 1 hour, or until slightly puffed.

As you near the one hour mark, lightly flour a clean surface and transfer your dough onto it. Kneed the dough for about 5 minutes, slowly add in your sprinkles.

Lightly oil the same bowl or a clean large bowl and return the dough to it. Cover again with a towel or clear shower cap and place it back int he oven with the light on. Let the dough rise for about an hour, or until doubled in size.

While the dough rises, prepare the cinnamon roll filling. In a small bowl, combine the brown sugar, cinnamon, and churro seasoning. Mix well then set it aside.

Line a baking dish with parchment paper then set aside.

Once the dough has risen, transfer it to a floured surface for the last time and roll it out with a rolling pin into a long rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar filling on top. Gently press the filling into the dough so it sticks.

Starting at one end, roll the cinnamon roll dough tightly into a log. Once rolled, place your hands at each end and gently squeeze to seal and even it out.

For even cinnamon roll buns, use unflavored dental floss. Slide a piece of floss under the dough log, cross the ends over the top, and pull through to slice. Repeat until the entire log is cut into rolls.

Arrange the rolls evenly in your baking dish. It’s perfectly fine if the rolls are toughing (this helps create soft, pull apart cinnamon rolls once baked).

This is the final rise! Loosely cover the baking dish with a clean kitchen towel and place it in a warm spot, such as your oven with the light on. Let the rolls rise for 30 minutes to 1 hour, until slightly puffed.

Preheat your oven to 350°F.

Bake the cinnamon rolls for 25-30 minutes, or until the tops are light golden brown. While the rolls cool slightly, prepare your ricing. Spread it generously over the warm rolls and enjoy!