Funfetti Cinnamon Rolls

The best part of pulling a cinnamon roll apart is finding the soft, buttery layers at the center. With these Funfetti Cinnamon Rolls, those layers have little flecks of rainbow jimmies, too, and the cream cheese frosting catches in every swirl. They’re festive without asking you to change the way you make a good homemade roll.

I knead the dough until it’s smooth and tacky, then fold the jimmies in gently at the end. That keeps the dough tender and the sprinkles scattered through it instead of worked hard into the mixture. A cinnamon-brown sugar filling brings the familiar warm spice, while the frosting adds a tangy finish. Serve them warm, when the centers are soft and the frosting is just beginning to melt over the tops.

Why a Golden Top Doesn’t Tell You the Center Is Baked

Cinnamon rolls brown from the outside in, so the tops can look ready while the thick, tucked-in centers still need time. That matters with a pan of 12 rolls: the pieces touch as they rise, and the middle rolls don’t have the same exposed edges as the ones around the sides. A beautiful golden color is a useful cue, but it isn’t the only one to watch.

Use the full baking window as a guide, then check that the centers are cooked through before taking the pan out. If you pull the rolls as soon as the tops color, the middle can stay doughy beneath the cinnamon filling. Give the center time to finish, and you’ll get soft, distinct spirals instead of a raw-tasting seam. The outside should be golden, not deeply browned, when the pan comes out.

What Gives These Funfetti Rolls Their Soft Dough and Cinnamon Swirl

• Whole milk and active dry yeast — The milk gives the dough richness, and the yeast provides its lift. Two-percent milk works in the same quantity if that’s what you have; the dough will be a little less rich. Check that the milk is warm, not hot, before stirring in the yeast.
• Egg and all-purpose flour — The egg helps make a tender, enriched dough, while all-purpose flour keeps the rolls soft rather than especially chewy. Bring the egg to room temperature so it blends smoothly into the milk mixture. There isn’t a dependable one-for-one gluten-free flour swap for this yeasted dough; the texture and rise would change substantially.
• Rainbow jimmies — Long sprinkles hold their shape better than tiny round nonpareils when folded into soft dough. Use the kind you like for color; there’s no need for a specialty brand. If all you have are nonpareils, save them for the topping and use jimmies in the dough for cleaner flecks.
• Brown sugar, cinnamon, and unsalted butter — The butter helps the cinnamon-sugar mixture cling to the rolled dough, and packed light brown sugar gives the filling its soft, caramel-like sweetness. Fresh, fragrant cinnamon makes the filling taste brighter; a basic ground cinnamon works just fine. If you only have salted butter, the finished rolls will taste a little saltier, so unsalted is the better choice here.
• Cream cheese and vanilla — Cream cheese gives the frosting a gentle tang that balances the sweet filling. Full-fat block-style cream cheese is the most reliable for a thick, smooth frosting; softer tub-style cream cheese can make it looser. Use a vanilla extract you enjoy, since its flavor comes through clearly in the frosting.

From Yeast Foam to Frosted Cinnamon Spirals

Wake Up the Yeast and Mix the Dough

Warm the milk to 105–110°F, then stir in the active dry yeast and granulated sugar. Let the mixture stand for 5–10 minutes until it looks foamy; if it stays flat, the yeast may not be active enough to raise the dough. Whisk in the egg, melted and cooled butter, vanilla, and salt, then mix in the flour until a shaggy dough forms. Keep the melted butter cooled so it doesn’t go into the yeast mixture hot.

Knead Until Smooth, Then Fold in the Jimmies

Knead by hand for 8–10 minutes or use a stand mixer with a dough hook for 6–8 minutes. Add the extra flour gradually, only as needed, until the dough feels smooth and tacky rather than wet or stiff. Fold in the jimmies gently once the kneading is finished, distributing them without continuing to work the dough hard. Set it in a bowl coated with 1 teaspoon of oil, cover, and let it rise in a warm spot until doubled, about 1–1½ hours.

Spread the Filling and Shape the Rolls

Coat a 9×13-inch baking dish with the remaining oil. Stir the brown sugar and cinnamon together, then roll the dough on a lightly floured surface into a 12×18-inch rectangle. Spread the softened butter over the dough and sprinkle the cinnamon-sugar mixture evenly across it. Roll from a long edge into a tight log, cut it into 12 rolls, and set them cut-side up in the dish.

Let Them Puff, Bake, and Finish with Frosting

Cover the pan and let the shaped rolls rise for 30–45 minutes, until they look puffy. Bake at 350°F for 25–30 minutes, watching for golden tops and centers that are cooked through. Let the pan rest for 10 minutes while you beat the softened cream cheese and butter until smooth, then beat in the powdered sugar, milk, and vanilla until creamy. Spread the frosting over the warm rolls and scatter the remaining jimmies on top.

Easy Changes for a Different Sprinkle or Frosting

Questions That Come Up While Making Funfetti Cinnamon Rolls

Funfetti Cinnamon Rolls

Funfetti cinnamon rolls are soft, yeast-risen rolls filled with cinnamon sugar and rainbow jimmies, then topped with cream cheese frosting. Bake them in a 9x13-inch dish until golden on top and finish with extra sprinkles.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 30 minutes mins

Proofing and resting 2 hours hrs 35 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the dough

• 1 cup whole milk
• 2.25 tsp active dry yeast
• 0.25 cup granulated sugar
• 1 egg large, at room temperature
• 0.25 cup unsalted butter melted and cooled
• 1 tsp vanilla extract
• 1 tsp salt
• 3.75 cup all-purpose flour plus up to 0.25 cup for kneading
• 0.33 cup rainbow jimmies
• 1 tbsp neutral oil divided

For the filling

• 0.5 cup unsalted butter softened
• 0.75 cup light brown sugar packed
• 1 tbsp ground cinnamon

For the frosting

• 4 oz cream cheese softened
• 2 tbsp unsalted butter softened
• 1 cup powdered sugar
• 1 tbsp milk
• 0.5 tsp vanilla extract
• 2 tbsp rainbow jimmies

Equipment

• 1 9x13-inch baking dish
• 1 stand mixer

Method

 

Make the dough

1. Warm the milk to 105–110°F.
2. Stir in the yeast and granulated sugar, then let stand for 5–10 minutes until foamy.
3. Whisk in the egg, melted butter, vanilla, and salt.
4. Mix in 3 3/4 cups flour until a shaggy dough forms.
5. Knead for 8–10 minutes by hand or 6–8 minutes with a stand mixer and dough hook, adding up to 1/4 cup more flour as needed until the dough is smooth and tacky.
6. Gently fold in the 1/3 cup jimmies until distributed.
7. Coat a large bowl with 1 teaspoon oil and place the dough inside.
8. Cover and let rise in a warm spot for 1–1 1/2 hours until doubled in size.

Fill and bake

1. Coat a 9x13-inch baking dish with the remaining 2 teaspoons oil.
2. Stir the brown sugar and cinnamon together.
3. Roll the dough on a lightly floured surface into a 12x18-inch rectangle.
4. Spread the softened butter over the dough.
5. Sprinkle the cinnamon-sugar mixture evenly over the butter.
6. Roll the dough up tightly from a long edge and cut into 12 rolls.
7. Arrange the rolls cut-side up in the prepared dish.
8. Cover and let rise for 30–45 minutes until puffy.
9. Bake at 350°F for 25–30 minutes, until the rolls are golden on top and the centers are cooked through.
10. Let rest for 10 minutes.

Make the frosting

1. Beat the cream cheese and softened butter until smooth.
2. Beat in the powdered sugar, milk, and vanilla until creamy.
3. Spread the frosting over the warm rolls.
4. Scatter the remaining 2 tablespoons jimmies on top.

Notes

For soft rolls, add the extra flour gradually and stop when the dough is smooth and tacky. Store frosted rolls covered in the refrigerator for up to 4 days; freezer: yes. For a dairy-free variation, use plant-based milk, butter, and cream cheese.