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These Funfetti cinnamon rolls bring all the birthday vibes to your breakfast table. Swirled with a classic brown sugar cinnamon filling, packed with lots of rainbow sprinkles, and finished with a rich cream cheese frosting, they’re the ultimate sweet rolls for birthdays, brunches, or any day you want a little extra color. With a soft, fluffy dough, a glossy glaze, and festive flair, this is your new go-to recipe for homemade cinnamon rolls that are anything but basic.
The Chemistry of Funfetti Cinnamon Rolls
Great cinnamon rolls start with a strong yeast base. The room-temperature water and room-temperature milk create the perfect environment for instant yeast to bloom, aided by a small amount of sugar. The combo of melted butter, room-temperature eggs, and heavy cream in the dough enriches it for a soft, tender bite. Brown sugar, cinnamon, and cornstarch in the filling create a gooey texture that stays put while baking. The confetti sprinkles are gently pressed in to keep them intact. Finally, the simple syrup helps lock in moisture before frosting.
Recipe Troubleshooting
Many bakers struggle with their dough rising, typically because the yeast mixture wasn’t properly activated or the dough wasn’t placed in a warm place. A good spot for your dough to rise is in an OFF oven with the oven light on or in a microwave that isn’t running. Also, make sure your yeast is active. It typically only lasts 3 months after opening.
Others find that their confetti sprinkles melt too much; choosing sprinkles labeled “bake-safe” can help.
In some recipes, the rolls come out dry; this usually happens when too much flour is used or the baking time exceeds 25-30 minutes. Also, be careful not to add too much flour when rolling out, and ensure you complete the simple syrup step.
Slicing the dough can be tricky, too; a sharp serrated knife or dental floss helps cut equal pieces without squishing the spiral.
If the dough is sticky, it may not have been kneaded for long enough. Roll the dough out on a lightly floured surface.
What kind of sprinkles should I use? Use Funfetti sprinkles or jimmies that don’t bleed color. If sprinkles discolored the dough, you are probably overworking them in the dough. Press them in lightly.
Can I make these the night before? Yes, refrigerate after the second rise, and bake the following morning.
How do I get the perfect fluffy dough? Let the dough rest properly and avoid adding too much additional flour.
Can I use active dry yeast instead of instant yeast? Yes, but give it longer to bloom. Active dry yeast is dried more aggressively, so it typically has more dead yeast and doesn’t rise as well.
What frosting works best? A homemade cream cheese frosting gives the perfect balance.
Not sweet enough. Then adjust the powdered sugar in your frosting.
Serving Suggestions
These rainbow cinnamon rolls are a twist on traditional birthday cake cinnamon rolls, making them ideal for a colorful spring dessert or party celebration. These are bursting with delicious cinnamon, have a fluffy texture, and are topped with cream cheese icing.
Serve at your birthday brunch or when you need a rainbow food recipe. These are great for Easter, Funfetti holiday rolls, and kids’ birthday breakfast spreads. Serve warm with cream cheese frosting and extra sprinkles on top. They pair well with strawberry milk, birthday cake ice cream, or a vanilla latte.
For a party, place on bright-colored dishes or stack high with a candle on top. Add a drizzle of white chocolate, top with whipped cream, or serve in a pastel baking tin with parchment for brunch. These rolls shine as a centerpiece sweet roll.
Storage Tips
Store in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave before serving.
Freezer– Yes! Freeze unfrosted rolls wrapped in plastic wrap and aluminum foil. Thaw overnight and reheat at 300°F, then frost.
Make Ahead– Make dough and assemble rolls through the second rise. Cover tightly and refrigerate. Bake the next morning and frost fresh.
Recommended Product
Colorful Funfetti Cinnamon Rolls
These fluffy Funfetti cinnamon rolls are everything a celebration breakfast should be: sweet, soft, swirled with color, and topped with luscious frosting. Whether you’re baking for birthdays, brunches, or just a weekend treat, these rolls are a guaranteed way to spread joy. The entire process is worth it, from that first sprinkle press to the final bite of frosted cinnamon roll perfection.
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Birthday-Ready Funfetti Cinnamon Rolls
Ingredients
Rolls
- 2 tbsp instant yeast
- 1/2 cup heavy whipping cream
- 1 cup +1 tbsp granulated sugar
- 1 cup warm water
- 1 cup unsalted butter **melted
- 3 eggs
- 1 tbsp fine sea salt
- 7 cups all-purpose flour
- 1 cup rainbow sprinkles
Filling
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/4 cup cinnamon
- 1/4 cup cornstarch
- 1/2 cup unsalted butter
Simple Syrup
- 1 cup water
- 1 cup granulated sugar
Frosting
- 8 ounces cream cheese
- 1 cup unsalted butter
- 5 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Instructions
Rolls
- Add 1 cup warm water & 1/2 cup warm heavy whipping cream in a small bowl. Ensure the mixture is warm but not hot; if it is too hot, the yeast will die. Add 1 tablespoon of sugar & 2 tablespoons instant yeast. Whisk and let it sit for 5-10 minutes until it bubbles. If the mixture doesn’t bubble, your yeast is dead and you must start with new yeast.
- In a standing mixer with the dough hook attachment, add 1 cup granulated sugar, 1 cup room temperature unsalted butter, 3 eggs & 1 tablespoon fine sea salt. Mix until combined.
- Add the bubbly yeast mixture to the standing mixer, stir until combined
- Add 7 cups all-purpose flour & knead in mixer on medium speed until it is one ball of dough
- Cover the bowl with plastic wrap or a kitchen towel and let sit for 2-3 hours or until doubled in size
Filling
- In a small bowl, mix 1 cup brown sugar, 1 cup granulated sugar, 1/4 cup ground cinnamon and 1/4 cornstarch.
Assemble
- Once the dough has doubled in size, roll out your dough on a lightly floured surface into a large rectangle. I like my dough about ¼ inch thick. Sprinkle the 1 cup of sprinkles all over the rolled out batter and press them in with the rolling pin.
- Spread 1/2 cup melted butter all over your dough.
- Sprinkle sugar filling mixture and spread it out until it's evenly distributed on top of the dough
- Start from the dough's long side, tightly roll it up into a spiral.
- Cut the dough into even large rolls. This recipe only makes 16 rolls.
- Place the rolls on 2 light metal colored, greased 9×13 pans, I put 8 in each pan. Make sure they are deep pans to circulate heat around the entire rolls.
- Cover the pans lightly with plastic wrap and let sit for another 2 hours
Simple Syrup
- In a medium-sized sauce pan, add 1 cup water and 1 cup granulated sugar. Turn the heat on medium high and whisk until the sugar is fully dissolved.
- Turn the heat up to high and allow the mixture to come to a boil
- Boil until it reduces into half. This takes about 5-7 minutes. Allow the syrup to cool completely. In fact, it is easiest to make ahead of time and store in the fridge. Simple Syrup can keep for up to 1 week.
Baking
- Preheat your oven to 350 degrees, bake for 27-30 minutes until set and lightly golden
- After you remove the cinnamon rolls from the oven, drizzle the simple syrup over the top and allow it to soak into the rolls.
Frosting
- While baking, mix all the frosting ingredients in a standing mixer with the paddle attachment. 8 ounces of softened cream cheese, 1 cup room temperature unsalted butter, 5 cups powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon heavy whipping cream. Once the ingredients are combined, turn the mixer on high and beat for 2 minutes until fluffy
- Scoop the frosting onto the rolls while they are still warm. Spread until an even layer is on each roll. Sprinkle additional sprinkles on top and enjoy!
Nutrition
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