Funfetti Cinnamon Rolls

image of a funfetti cinnamon roll made with sprinkles and topped with vanilla icing

4.89 from 27 ratings

Funfetti Cinnamon Rolls

This recipe for funfetti cinnamon rolls is packed with sprinkles and is the perfect cinnamon roll flavor for a fun brunch with friends and family!

Prep Time15

Cook Time26

Additional Time30

Total Time1 11

Course: Bread & Cinnamon Rolls

Cuisine: American

Servings: 9

Calories: 788kcal

Author: Chelsey White

Ingredients

Cinnamon Roll Filling

1/2 cup packed light brown sugar 100g
1 Tbsp ground cinnamon 6g
1 tsp cornstarch optional, but helps the filling stay in place while the rolls bake (3g)
1/4 cup unsalted butter, softened 56g - to be spread on the dough

Funfetti Cinnamon Roll Dough

3 1/2 cups all-purpose flour + up to 1/2 cup addition flour to be added later in process 438g-500g
2 1/4 tsp or 1 packet instant dry yeast 7g, 1/4 oz.
1 tsp fine salt 6g
1 cup whole milk 240g
1/2 cup granulated sugar 100g
1/4 cup butter, room temperature 56g
1 large egg, room temperature and beaten 56g
1 cup rainbow sprinkles 175g - to be added after the dough is made

Vanilla Frosting

1/4 cup (1/2 stick) unsalted butter, room temperature 56g
1 tsp vanilla extract or vanilla bean paste 4g
1 tsp almond extract 4g
1/4 tsp fine salt 1g
1 cup powdered sugar 125g
1 Tbsp whole milk 15g

Instructions

Cinnamon Roll Filling

While the dough rises, make the cinnamon roll filling.
In a medium-sized bowl, mix together 1/2 cup packed light brown sugar, 1 Tablespoon ground cinnamon, and 1 tsp cornstarch. Set aside.

Funfetti Cinnamon Roll Dough

Preheat your oven to 200 F / 95 C.
In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups of flour, 1 packet of instant dry yeast, and 1 tsp salt.
In a separate, heat-proof bowl, add 1 cup milk, 1/4 cup softened butter, and 1/2 cup granulated sugar into a microwave-safe bowl.
Heat on high power for 60-90 seconds, until the mixture is warm to the touch and the butter is melted. Stir to combine the ingredients.
Add the warm milk mixture slowly to the flour mixture, mixing on medium speed with a dough hook between additions.
Add 1 large egg and mix on low speed until a sticky dough ball forms. Continue mixing on medium-low speed for 2-3 minutes until the dough becomes more elastic.
As the dough mixes, add additional flour 1 Tbsp at a time until the dough begins to leave the sides of the bowl. My favorite way to know if my dough is ready is to poke it with my finger. It should feel tacky but not sticky. As you pull your finger away, there should be no residue on your finger.
Once the dough reaches this stage, cover the bowl with plastic wrap and let it rest for 10 minutes. This will relax the gluten and make the dough easier to roll out.
Generously flour your counter and roll out the dough ball.
When you're about halfway through rolling, sprinkle the dough with 1/2 cup of rainbow sprinkles and gently press them into the dough.
Fold the dough in thirds (like a letter) and continue to roll it into a large rectangle 12 inches x 18 inches. It should be about 1/2 cm thick.
Sprinkle the remaining 1/2 cup of rainbow sprinkles on top of the dough and gently roll or press them into the dough.
Heat the remaining 1/4 cup of room temperature butter in the microwave for 10-15 seconds, to partially melt it.
Pour the partially melted butter over the dough, and gently spread it over the sprinkles with a pastry brush or the back of a rubber spatula. Be sure to leave about 1/2 inch of dough on the long side of the rectangle uncovered. This will help you seal off the roll and keep it tight.
Spread the cinnamon roll filling (instructions above) evenly over the buttered area and pat down with the back of a spoon or spatula.
Tightly roll the dough horizontally, toward the uncovered strip.
Cut the dough log into 9 equal pieces with dental floss (you can cut it into more pieces if you want smaller/shorter cinnamon rolls), and place in a greased square pan (mine is 8in x 8in).
Turn the oven off! I REPEAT, TURN THE OVEN OFF.
Cover the cinnamon roll pan with foil and place in the oven for 30 minutes (until the cinnamon rolls have risen).
Remove the pan from the oven and take off the tinfoil. Turn the oven back on, and heat to 350 degrees.
Once the oven has preheated to 350 F, bake for 26-32 minutes or until rolls are golden brown.

Cinnamon Roll Frosting

To make the cinnamon roll frosting, place 1/4 cup of unsalted butter, 1 tsp vanilla extract, 1 tsp almond extract, and 1/4 tsp salt in a medium-sized bowl. Mix with a whisk or hand mixer until combined.
Add in 1 cup of powdered sugar, then pour in 1 Tbsp of milk. Mix until smooth.
Let the cinnamon rolls cool for 10-20 minutes, then spoon the frosting over each cinnamon roll. Serve warm.

Video

Notes

Using the Right Type of Yeast: Active vs. Instant Yeast

Be sure you are using instant yeast! It comes in small packets that can usually be found in the refrigerated section of your grocery store.

You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate it with a bit of warm water and sugar before adding it into the dough and allow the dough to rise for longer (active yeast takes longer to rise than instant).

Tips for Making the Best Funfetti Cinnamon Rolls

Use a ruler to make sure your dough is rolled out to the right size (12 in x 18 in) and cut into even pieces.
Use dental floss to easily cut each cinnamon roll rather than a knife.
If you're struggling to cut your cinnamon rolls, place the cinnamon roll log on a baking sheet and chill it in the fridge for 20-30 minutes. It will make it easier to cut.
Cut 9 equal-sized cinnamon rolls from your log to make sure they all bake evenly.
Try to let the cinnamon rolls cool for about 10-20 minutes, then add the glaze. This will allow it to perfectly melt over your cinnamon rolls!

Making these Funfetti Cinnamon Rolls in Advance

This recipe can be made the evening before and baked the following morning.

You can refrigerate these cinnamon rolls after they have been cut in a greased or lined pan. Cover the cinnamon roll pan tightly with plastic wrap, making sure the seal is airtight.

The morning you want to bake them, take them out 1-2 hours before you plan to bake them to let them warm up and rise a bit. Then follow the recipe instructions to bake in step 21.

Nutrition