Funfetti Cinnamon Rolls

By Angie Barrett

Prep Time:

Bake/Cook Time:

25m - 30m

Yield:

Serves 12

Plan for:

1+ hour rise time

Indulge your sweet tooth and transport yourself back to carefree childhood days with these irresistible Funfetti Cinnamon Rolls. Bursting with colorful sprinkles and a cinnamon-sugar swirl, this unique twist on a classic treat is sure to bring joy and nostalgia to your breakfast table.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Cinnamon Rolls

2 cups whole milk
1/2 cup vegetable oil
1 cup Imperial Sugar Extra Fine Granulated Sugar, divided
1 package Active Dry Yeast
4 cups + 1/2 cup all-purpose flour*
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon salt
1/4 cup unsalted butter, melted
3 tablespoons ground cinnamon
3 tablespoons funfetti sprinkles + extra for topping

Frosting

2 tablespoons unsalted butter, softened
8 ounces cream cheese, softened
1 tablespoon vanilla
2 tablespoons milk
1 cup Imperial Sugar Confectioners Powdered Sugar

Directions

In a large pot, heat milk, vegetable oil, and 1/2 cup sugar over medium heat until scalding. Do not let it boil.
Let mixture cool for until lukewarm, about 20 minutes.
Sprinkle yeast over milk mixture and let sit without stirring it for 2 minutes.
Stir in 4 cups of flour. Stir well, until everything is combined.
Cover with kitchen towel and let dough rise in warm place for 1 hour.
After 1 hour, add 1/2 cup flour, baking powder, baking soda, and salt. Stir well to combine.
Preheat oven to 375°F.
Lightly flour a flat surface, add dough and knead for about 5 minutes, adding little bits of flour to dough when sticky.
Once dough is no longer sticky, lightly flour a flat surface and roll dough into a large rectangle, about 15 X 9 inches.
Brush melted butter over dough.
Sprinkle cinnamon and 1/2 cup sugar over melted butter until covered well.
Sprinkle with 3 tablespoons funfetti sprinkles.
Starting at side closest to you, roll dough tightly away from you, tucking dough in as you roll.
Roll dough log so seam is face down.
With a sharp knife, cut off about an inch off ends of dough and discard. Slice remaining dough about every 2 inches to get 12 large rolls.
Butter a 9 X 13-inch dish and place rolls into dish.
Let rolls rest and rise for about 20 minutes.
Place in oven and bake for 25-30 minutes.
While rolls bake, make frosting.
Whisk together all frosting ingredients until smooth.
Remove rolls from oven and let cool 5 minutes.
Spread frosting over warm rolls and serve.