Rainbow Rolls

This one goes out to every kid who has ever loved a funfetti cake. To every kid who has ever loved a cinnamon roll. To every kid who just wanted the two of those things together. It is a good idea.

RAINBOW ROLLS

4 t. active dry yeast

1 cup 110 degree milk (dairy or non-dairy)

1 flax egg (or chicken egg)

1/4 c. melted butter (dairy or non-dairy)

3/4 c. sugar

4 c. flour

Filling:

1/4 c. melted butter (dairy or non-dairy)

1/4 c. brown sugar

1/4 c. granulated sugar

2 t. cinnamon

1/4 c. rainbow sprinkles

Put yeast in a big bowl (big enough to accomodate rising dough). Add the milk, making sure it is not too hot. You should be able to dip a finger in and the temp should not be uncomfortable. Stir briefly and let sit for about 5 minutes.

Add sugar, flax egg, melted (and slightly cooled) butter and stir. Add flour one cup at a time. Stirring after each addition. You can begin the knead in the bowl to incorporate the last of the flour if it feels too stiff for a spoon. Don’t break your spoon. Someone probably worked really hard on it. Once the mix holds together, transfer to a lightly floured surface and begin the knead. Work until elastic. Transfer back to bowl and put a damp kitchen cloth on top and move to a warm and draft free location until about doubled in size. Should take about an hour+ depending on weather and your kitchen environment.

Once the dough has increased in volume and holds your finger imprint, dump onto lightly floured surface. Roll out into a roughly 15”x10”x.5” thick rectanglelipse.

Make the filling by combining the cinnamon and sugars in a bowl. Melt the butter needed for filling. Spread melted butter on the dough. Add the cinnamon sugar mixture across entire surface followed by sprinkles.

Begin at one end of the slab and begin to roll up as you move horizontally across the surface. Once it is all rolled up, use a serrated knife to cut into 10-12 slices and add to a prepared pan or baking sheet.

From here, you may choose to cover and refrigerate it in order to impress your family or co-habitants with warm rainbow rolls upon their awakening. Or you proof the lot one more time in their prepared pans. Either way, lightly cover. If you plan on baking today, let the cut rolls rise another hour. If you are baking tomorrow morning, just cover and put in the fridge. Be sure to pull out of fridge at least a half hour in advance if baking tomorrow.

Turn oven on to 400 degrees f. Add a quick milk wash to rolls before you put in oven. Bake until golden brown and studded with ROYGBIV, about 10 minutes.