Funfetti cinnamon rolls frosted with sweet cream cheese. With the addition of colorful sprinkles, classic cinnamon rolls are elevated to a whole new level of fun and excitement.
Within the past few years we have seen fried croissants, rainbow bagels, and over the top milkshakes.
It’s time to put a fun spin on cinnamon rolls. Since it’s my birthday week, we’re adding sprinkles!
My funfetti obsession began last year when I made this funfetti doughnut cake for my 30th birthday. It looks like my 30s will be fondly known as “the confetti decade.”
Birthday Cinnamon Rolls
On the outside, these look like your average cinnamon rolls simply sprinkled with confetti on top.
But once you grab a slice, you’ll notice the all the color hidden on the inside!
How to make funfetti cinnamon rolls:
There are quite a few confetti/funfetti cinnamon rolls out there. Most of them add the sprinkles to the filling.
This version has colorful sprinkles kneaded into the dough. The sprinkles melt into the dough creating this beautiful tie-dye marbling effect.
NOTE: In order to get this effect, you must use the right kind of sprinkles!
After dough has time to proof, the confetti sprinkles dissolve into the dough. You end up with this very cool tie-dye effect. (The mixture of colors remind me of rainbow sherbet!)
Does it matter what kind of sprinkles you use?
YES. IT DOES.
These “round sprinkles” will not work. There are tiny white balls coated with color. The color will rub off the dough and you will end up with strange crunchy bits in the baked rolls.
Also known as “cylinder sprinkles.” These sprinkles are also coated with color. While they make dissolve a little slower than nonpareils, they’re still a bad choice.
These crystal sugar sprinkles will simply dissolve into the dough. You’ll end up with grey color dough. No one wants that, unless you’re going for a spooky Halloween themed cinnamon roll…
YES. These are the sprinkles you need. As the same suggests, these sprinkles look like round paper confetti.
Sometimes they are called “confetti quins.” They come in all sorts of different confetti shapes: from traditional circles to flowers to stars and more.
(I buy my pastel colored confetti sprinkles from Smart and Final.)
Even after baking, the colors will still peak through the dough. All the drama and excitement is further heightened once you start slicing into the cinnamon rolls.
Make Ahead Options
- Overnight Cinnamon Rolls
Make the dough the night before serving. Follow up to step 6.
Instead of letting the dough rise, cover with plastic wrap. Place in the fridge to slow proof overnight.
The following morning, remove rolls from the fridge. Keep covered. Let sit at room temperature for about 45 minutes to 1 hour (sometimes longer depending on ambient temperature) until dough is no longer cold, and dough has puffed up.
Bake as directed. Top with frosting before serving!
- Bake Ahead and Reheat
Follow the steps all the way though. Bake the rolls as directed. Cool to room temperature.
Tightly wrap in room temperature cinnamon rolls in plastic wrap. For additional protection, wrap in aluminum foil or place in a large zip-top plastic bag.
Freeze for up to 2 months. Defrost at room temperature for about 30 minutes, or slowly defrost in the fridge overnight.
Gently reheat in a 325 degree F oven until warm. Top with frosting before serving.
Storage and Leftovers
Fresh baked rolls can be left at room temperature for 24 hours. Once frosted, it can left at room temperature for 10-12 hours.
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave for 20-30 second intervals with a cup of water. The water will prevent the bread from turning gummy.
Alternatively, reheat in a toaster over.
For longer storage, cut and separate the rolls into individual portions. Wrap portions tightly in plastic wrap. Then, place in a resealable freezer bag. Store in the freezer for up to 2 months.
Funfetti Cinnamon Rolls
- ½ cup warm water, about 110°F
- ½ cup whole milk, room temperature
- 2 ¼ teaspoon dry active yeast
- ¼ cup + 1 Tablespoon granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon kosher salt
- 4 cups all-purpose flour
- 5 Tablespoons unsalted butter, room temperature
- ½ cup confetti sprinkles (I used pastel colors)
Cinnamon Sugar Filling:
- ⅓ cup unsalted butter, softened
- ⅓ cup granulated sugar
- ⅓ cup dark brown sugar, packed
- 1 Tablespoon ground cinnamon
- pinch kosher salt
Cream Cheese Frosting:
- 4 oz cream cheese
- ¼ cup unsalted butter, room temperature
- 1 ½ cup powdered sugar
- pinch kosher salt
- additional confetti sprinkles, to garnish
- Dough: Sprinkle yeast over water and milk. Add 1 tablespoon sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and active.
- In the bowl of a stand mixer, whisk together yeast mixture, remaining sugar, egg, and egg yolk. Whisk salt into flour. Add 2 cups of flour to mixing bowl. Use the dough hook attachment to mix together. Add another 1 cup of flour. Continue to knead on low speed, add softened butter 1 tablespoon at a time. Add remaining cup of flour and knead until the dough is smooth and cleans the sides of the bowl. Add confetti sprinkles and mix until evenly distributed in the dough.
- Transfer dough to a lightly greased bowl. Cover with plastic wrap and let dough rest at room temperature for about an hour until double has doubled in volume.
- Punch down risen dough. Transfer to a lightly floured working surface. Roll dough into a 20 x 14-inch rectangle. Spread 1/3 cup softened butter over dough.
- Cinnamon Sugar Filling: In a bowl, mix together sugar, brown sugar, and cinnamon. Distribute cinnamon sugar filling and gently press into dough. Sprinkle sea salt.
- Roll dough into a log, starting at the longer side. Slice the log into 12 equal parts. Place rolls in a greased 9 x 12-inch baking pan. Cover with plastic wrap and let rolls rest for 30-45 minutes at room temperature to allow rolls to rise.
- Preheat oven to 350°F. Remove plastic wrap and bake rolls for 30-35 minutes until golden brown on top and the internal temperature of the rolls hit 185°F. Allow rolls to rest for 5 minutes to slightly cool.
- Cream Cheese Frosting: Beat together cream and butter until smooth. Add sifted powdered sugar and beat until smooth and thickened. Spread over warm cinnamon rolls. Top rolls with additional confetti sprinkles, if desired.
- Cinnamon rolls can be enjoyed warm or at room temperature.
- To reheat in the microwave: place one bun on a microwave safe plate along with a mug filled with about 1/2 cup water. Cook for 20 second intervals until bread is soft and warm. (the water will prevent the bread from getting gummy)
- Alternatively, reheat bun in a toaster oven until warm.