Is there any better smell than freshly cooked cinnamon rolls in the morning? These funfetti cinnamon rolls are not only tasty but beautiful as well! Soft, topped with a cream cheese frosting, and loaded with sprinkles! They can be made the night before so all you have to do is pop them in the oven in the morning. You can also make and eat them the same day. I always tend to do the overnight method, but the choice is yours!
The recipe has a lot of steps but it is easy to do! Once you master homemade cinnamon rolls you'll never want store bought again!
How to Make Funfetti Cinnamon Rolls
Preparing the Dough
Start by warming the milk in a microwave for 40 seconds. Then transfer to a large bowl or bowl of your stand mixer. Add in the yeast and sugar. Gently stir and let rest for 10 minutes or until you seem bubbles form. This will activate the yeast.
Once the yeast is activated Add in egg, egg yolk, salt, and melted butter. Mix with a whisk until ingredients are well combined.
Add the flour into the bowl and mix together. If using a stand mixer add on the dough hook attachment. Once dough comes together knead for 5 minutes. Dough should come together into a nice ball and be slightly sticky. If dough is too sticky to handle add a little more flour. I find bread flour gives the cinnamon rolls a chewier texture but I've made them with all purpose flour and they're still great!
Once dough is kneaded lightly grease your bowl with some vegetable oil. Form dough into a ball and turn dough around in the bowl to make sure the top of the ball gets coated as well. Cover with plastic wrap and a kitchen towel, place somewhere warm, and let it rise for 1 & 1/2 hour or until doubled in size.
Assembling the Rolls
After dough has risen gently punch it down and transfer to a well floured surface. Using a rolling pin, roll dough into a 9×12 inch rectangle.
Sprinkle half of the sprinkles on top of the dough and press in with the rolling pin.
Fold dough up in thirds and then fold then fold the rectangle up into thirds again, like an envelope.
Roll out dough again into a 9 x14 inch rectangle. Add remaining sprinkles on top of the dough and press in with the rolling pin.
Use a rubber spatula to spread softened butter over the dough.
In a small bowl whisk together cinnamon and brown sugar. Once mixed add sugar mixture on top of the buttered dough. Use a rubber spatula to spread the sugar mixture over the butter.
Starting at the 12 inch sides closest to you, tightly roll dough together to create a log.
Using a serrated knife, evenly cut dough into 9 rolls.
Place rolls into either a 9 inch cake pan or 9×9 inch square baking pan. Be sure to grease the edges of the pan with butter and line the bottom of the pan with parchment paper.
For Overnight Cinnamon Rolls
Overnight Cinnamon rolls allow you to do all the prep work the day before. The the rolls rise in the fridge overnight so all you have to do in the morning is bake them.
To do this, after the rolls are assembled cover pan with plastic wrap and place in the fridge over night. Before baking remove rolls from the fridge and set on top of the oven while it preheats.
For Same Day Cinnamon Rolls
Cover pan of the assembled rolls with plastic wrap and a kitchen towel and place somewhere warm to rise for another hour.
Preheat over to 350 F. Remove plastic wrap and bake for 27-30 minutes or until edges turn golden brown.
Making the Frosting
While cinnamon rolls are baking use an electric mixer or stand mixer to combine cream cheese, butter, powdered sugar, and vanilla extract. Beat mixture until it is smooth and fluffy. I beat mine for about 7 minutes.
Once rolls are cooked allow them to cool 10 minutes before adding on the frosting. Top with a few more sprinkles.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Funfetti Cinnamon Rolls!
If you make these cinnamon rolls you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
Funfetti Cinnamon Rolls
Ingredients
Dough
- 3/4 C warm whole milk
- 3 tbsp white sugar
- 2 & 1/4 tsp active dry yeast
- 1 egg and 1 egg yolk at room temperature
- 1/4 C unsalted butter melted and cooled to room temperature
- 3 C bread flour all purpose flour works too
- 3/4 tsp salt
- 3/4 C sprinkles to be added after dough has risen
Filling
- 2/3 C brown sugar
- 2 tsp ground cinnamon
- 1/4 C butter softened
Frosting
- 4 oz cream cheese at room temperature
- 3 tbsp butter softened
- 1 C powdered sugar
- 1/2 tsp vanilla extract
Instructions
Making the Dough
- Warm milk in a microwave for 40 seconds. Then transfer to a large bowl or bowl of your stand mixer.
- Add the yeast and sugar. Gently stir and let rest for 10 minutes or until you seem bubbles form.
- Add in egg, egg yolk, salt, and melted butter. Mix with a whisk until ingredients are well combined.
- Add flour into the bowl and mix together. If using a stand mixer add on the dough hook attachment. Once dough comes together knead for 5 minutes. Dough should come together into a nice ball and be slightly sticky. If dough is too sticky add a little more flour.
- Once dough is kneaded lightly grease your bowl with some vegetable oil. Form dough into a ball and turn dough around in the bowl to make sure the top of the ball gets coated as well. Cover with plastic wrap and a kitchen towel, place somewhere warm, and let it rise for 1 & 1/2 hour or until doubled in size.
Assembling the Rolls
- After dough has risen gently punch it down and transfer to a well floured surface. Using a rolling pin, roll dough into a 9×12 inch rectangle.
- Sprinkle half of the sprinkles on top of the dough and press in with the rolling pin.
- Fold dough up in thirds and then fold then fold the rectangle up into thirds again, like an envelope. See pictures above.
- Roll out dough again into a 9 x14 inch rectangle. Add remaining sprinkles on top of the dough and press in with the rolling pin.
- Use a rubber spatula to spread softened butter over the dough.
- In a small bowl whisk together cinnamon and brown sugar. Once mixed add sugar mixture on top of the buttered dough. Use a rubber spatula to spread the sugar mixture over the butter.
- Starting at the 12 inch sides closest to you, tightly roll dough together to create a log.
- Using a serrated knife, evenly cut dough into 9 rolls.
- Place rolls into either a 9 inch cake pan or 9×9 inch square baking pan. Be sure to grease the edges of the pan with butter and line the bottom of the pan with parchment paper.
For Overnight Cinnamon Rolls
- Cover pan with plastic wrap and place in the fridge over night. Before baking remove rolls from the fridge and set on top of the oven while it preheats.
For Same Day Cinnamon Rolls
- Cover pan with plastic wrap and a kitchen towel and place somewhere warm to rise for another hour.
- Preheat over to 350 F. Remove plastic wrap and bake for 27-30 minutes or until edges turn golden brown.
Frosting
- While cinnamon rolls are baking use an electric mixer or stand mixer to combine cream cheese, butter, powdered sugar, and vanilla extract. Beat mixture until it is smooth and fluffy. I beat mine for about 7 minutes.
- Once rolls are cooked allow them to cool 10 minutes before adding on the frosting. Top with a few more sprinkles.
- These rolls are best served warm, enjoy!
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