Introduction

These Funfetti Cinnamon Rolls bring a playful twist to a classic favorite with colorful sprinkles baked right into the fluffy dough. Perfect for special occasions or any day you want a sweet, festive treat that’s as delightful to look at as it is to eat.

A metal baking tray holds twelve cinnamon rolls placed close together in a 3 by 4 grid. Each roll has three visible layers: the bottom golden-brown baked dough with a light swirl pattern, a smooth, thick layer of white cream cheese frosting spread on top, and a final layer of small round pastel-colored sprinkles scattered across the frosting. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup warm water (about 110°F)
½ cup whole milk (room temperature)
2 ¼ teaspoons 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
⅓ cup unsalted butter (softened)
⅓ cup granulated sugar
⅓ cup dark brown sugar (packed)
1 Tablespoon ground cinnamon
pinch kosher salt
4 oz cream cheese
¼ cup unsalted butter (room temperature)
1 ½ cup powdered sugar
pinch kosher salt
additional confetti sprinkles, to garnish

Instructions

Step 1: Sprinkle yeast over warm water and milk. Add 1 tablespoon of sugar and stir to combine. Let sit for 5–7 minutes until mixture bubbles and activates.
Step 2: In a stand mixer bowl, whisk together the yeast mixture, remaining sugar, egg, and egg yolk. In a separate bowl, whisk salt into the flour.
Step 3: Add 2 cups of flour to the mixer bowl and mix using the dough hook attachment. Add another cup of flour, then knead on low speed, adding softened butter 1 tablespoon at a time. Add remaining flour and knead until dough is smooth and cleans the sides of the bowl.
Step 4: Fold in the confetti sprinkles until evenly distributed throughout the dough.
Step 5: Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rest at room temperature for about 1 hour until it doubles in volume.
Step 6: Punch down the dough and transfer it to a lightly floured surface. Roll it into a 20×14-inch rectangle. Spread ⅓ cup softened butter evenly over the dough.
Step 7: In a bowl, mix together granulated sugar, brown sugar, cinnamon, and a pinch of sea salt. Sprinkle this cinnamon sugar filling over the buttered dough and gently press it in.
Step 8: Roll the dough into a log starting from the longer side. Slice into 12 equal rolls. Arrange the rolls in a greased 9×12-inch baking pan, cover with plastic wrap, and let them rise for 30–45 minutes at room temperature.
Step 9: Preheat oven to 350°F. Remove plastic wrap and bake the rolls for 30–35 minutes until golden brown and the internal temperature reaches 185°F. Let cool for 5 minutes.
Step 10: For the frosting, beat cream cheese and butter until smooth. Add sifted powdered sugar and a pinch of salt, beating until thick and smooth. Spread frosting over warm rolls and garnish with additional confetti sprinkles.

Tips & Variations

Use high-quality confetti sprinkles made specifically for baking to prevent color bleeding in the dough.
For a richer flavor, substitute whole milk with half-and-half or cream in the dough.
Try adding a teaspoon of vanilla extract to the dough for extra aroma.
Make smaller rolls for bite-sized treats perfect for parties.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for about 20 seconds or in a warm oven until soft. For longer storage, freeze the baked rolls without frosting for up to 2 months; thaw overnight and frost before serving.

How to Serve

A metal tray holds twelve square cinnamon rolls arranged in a 4 by 3 grid on a white marbled surface. Each cinnamon roll has one visible layer of golden-brown dough spiraled tightly with a light brown cinnamon filling swirled inside. The top of every roll is covered with a thick layer of creamy white icing that is smooth but slightly uneven. Bright, round confetti sprinkles in various pastel colors—pink, yellow, green, purple, blue, and orange—are scattered evenly over the icing, adding a playful touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it doesn’t require proofing, mix it directly with the flour and reduce the initial water temperature slightly to avoid killing the yeast.

Will the sprinkles bleed color during baking?

Using high-quality, bakery-safe sprinkles minimizes color bleeding. Avoid natural or non-coated sprinkles to keep the colors bright and intact in the rolls.