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Funfetti Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 152 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 25 minutes plus 8 hours proofing
  • Yield: 9 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Funfetti Cinnamon Rolls combine the rich, buttery softness of classic brioche dough with festive rainbow sprinkles for a delightful twist. Featuring a cinnamon-sugar filling and a smooth vanilla cream frosting topped with more sprinkles, they’re perfect for celebratory breakfasts, brunches, or any fun occasion. The dough is proofed overnight for deep flavor and texture, then baked until golden and finished with a sweet frosting that melts into the rolls.

Ingredients

Dough Ingredients

  • ¼ cup full fat milk (or whole milk, warmed to 104°F/40°C)
  • 2¼ tsp dry active yeast
  • 1 tbsp granulated sugar (or caster sugar)
  • 1 tsp salt
  • 1 cup all purpose flour (or plain flour)
  • ¾ cup bread flour
  • 3 large eggs (ideally room temperature, one divided into yolk and white)
  • ½ cup unsalted butter (softened at room temperature, cut into small chunks)
  • ¼ cup sprinkles

Filling Ingredients

  • 6 tbsp unsalted butter (softened at room temperature)
  • ½ cup granulated sugar (or caster sugar)
  • 2 tsp ground cinnamon
  • 2 tbsp sprinkles

Frosting Ingredients

  • 1½ cups powdered sugar (or icing sugar, sifted not necessary)
  • 3 tsp vanilla extract
  • 6 tbsp heavy cream (or double cream)
  • 2 tbsp sprinkles

Instructions

  1. Activate yeast: Sprinkle the yeast and 1 teaspoon sugar over the warmed milk at 104°F (40°C). Stir gently and set aside for 10 minutes until the yeast foams, indicating it is active.
  2. Mix dry ingredients: In a stand mixer bowl fitted with a dough hook, combine all-purpose flour, bread flour, salt, and remaining sugar. Stir briefly to mix.
  3. Combine yeast mixture and eggs: Pour the activated yeast mixture into the flour mix, then add two whole eggs and one egg white. Reserve the leftover egg yolk for an egg wash.
  4. Knead the dough: Knead on low speed for about 15 minutes until the dough forms and pulls away from the bowl sides.
  5. Add butter: Gradually add softened butter pieces a few at a time while mixer continues kneading on low speed.
  6. Knead with butter and sprinkles: After all butter is incorporated, knead for 7-8 minutes, then add ¼ cup sprinkles. Continue kneading another 7-8 minutes until sprinkles are evenly distributed and dough pulls from sides again.
  7. Proof the dough: Transfer the dough to a greased bowl, cover with plastic wrap, and refrigerate for about 8 hours or overnight until doubled in size.
  8. Prepare baking pan: Line a square baking pan with parchment paper and set aside.
  9. Make filling: In a small bowl, mash softened butter, sugar, and cinnamon into a thick, spreadable paste.
  10. Roll out dough: Remove dough from fridge, place on a floured surface, press into a rectangle, and roll out to approximately 12" by 15".
  11. Apply filling and sprinkles: Spread the cinnamon butter mixture evenly over the dough, leaving a small border. Sprinkle 2 tbsp rainbow sprinkles over the filling.
  12. Form rolls: Roll the dough tightly from bottom to top into a log shape.
  13. Trim ends and cut: Use flavorless dental floss or thin kitchen twine to trim off uneven ends, then mark and cut the log into 9 equal pieces using the floss.
  14. Second proof: Place rolls into the lined pan, cover with a clean towel, and let rise at room temperature for about 2 hours until doubled in size.
  15. Preheat oven and prepare egg wash: Heat the oven to 350°F (175°C/155°C fan). Prepare egg wash using reserved egg yolk if desired.
  16. Apply egg wash and bake: Brush rolls lightly with egg wash, then bake for 25-30 minutes until risen and golden brown.
  17. Prepare frosting: While rolls cool for 10 minutes, whisk powdered sugar, heavy cream, and vanilla extract until smooth.
  18. Frost and decorate: Spread frosting over warm rolls and sprinkle generously with remaining sprinkles.
  19. Serve: Enjoy rolls warm and soft directly from the pan or transfer using parchment to a serving plate.

Notes

  • Ensure milk is warmed to about 104°F (40°C) to properly activate the yeast without killing it.
  • Slow kneading helps develop gluten and gives the brioche dough its soft, airy texture.
  • Overnight cold proofing enhances flavor and dough structure.
  • Using dental floss to cut rolls provides clean edges without squashing the dough.
  • Egg wash is optional but enhances golden color and shine on the rolls.
  • You can adjust sprinkle amounts to taste or omit for a classic cinnamon roll.
  • Serve rolls fresh and warm for the best texture and flavor experience.

Find it online: https://ivysrecipes.com/funfetti-cinnamon-rolls-recipe/