• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Live to Sweet
  • Contact
  • About
    • About
    • Privacy Policy
  • Recipe Index
  • Work with Me
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sweet Rolls

    Funfetti Cinnamon Rolls

    February 27, 2020 by Amee 8 Comments

    Jump to Recipe Print Recipe

    Heeeeey! Hi guys! I'm still here. I'm still baking. I know it didn't seem that way, because I haven't posted anything new in WEEKS (the longest I've ever gone). But. I'm here, and I have Funfetti Cinnamon Rolls!

    Funfetti Cinnamon Rolls

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    It has been a crazy eventful few weeks for me. As you know, my husband has already moved to Michigan and I'm down here in Texas handling this whole "we have a house and three kids" thing on my own. It's been stressful. I think if you had asked me weeks ago, I would have said that I was fine and I have everything handled. While my type-A-self really does have everything under control...I'm not fine. My anxiety--which is usually but a blip on my radar--has been out of control. I've started grinding my teeth at night. My body knows I'm not fine.

    So, get this: I took a break. I know it sounds simple, but this is huge progress for me! Thankfully, we've accepted an offer on the house in Texas! Although I still worry about the whole deal falling through, I don't HAVE to keep the house spotless! I don't HAVE to post new content all the time (although usually I like to)! I'm trying to cut myself a break. And you know what? It's working. I'm starting to feel like myself again 🙂

    Funfetti Cinnamon Rolls

    Oh yeah...and I turned 40 a few weeks back. That happened. I can't say I care for the label "40", but I'm not really upset about it. I made myself some Funfetti Cinnamon Rolls to celebrate! They were so good, I had to share the recipe with you!

    Funfetti Cinnamon Rolls

    These beauties are soft, gooey, super cinnamony, and slathered in cream cheese glaze! <3 They're also all dressed up for any occasion with lots of rainbow sprinkles!

    Funfetti Cinnamon Rolls

    This recipe requires no special ingredients or equipment! You do want to be careful not to introduce too much flour into the dough as you knead/roll it out. Because of that, I do use a pastry mat. If you're looking for one, you can find them online here. The hardest part of this whole recipe is that you need to let the dough proof in the refrigerator overnight (8-24 hours)! The time in the fridge builds excellent flavor, so be sure to leave yourself the extra time!

    Funfetti Cinnamon Rolls

    That is all for now. Sorry I turned today's post into my diary. I swear I'm getting back on track and you won't have to hear me whine (as much) anymore. 😉

    Other posts you may like:

    S'mores Sweet Rolls

    Mocha Sweet Rolls

    Cinnamon Roll Bars

    Funfetti Wacky Cake

    Vanilla Bean Blondie Cheesecake

    Chocolate Caramel Sweet Rolls

    Funfetti Cinnamon Rolls

    Amee
    These Funfetti Cinnamon Rolls are soft, gooey, super cinnamony, and topped with a cream cheese glaze! They're also all dressed up for any occasion with lots of rainbow sprinkles! Note that the dough proofs in the refrigerator overnight (8-24 hours) for best flavor, so make sure to leave yourself time!
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Breakfast, Brunch
    Cuisine Cinnamon Rolls, Sweet Rolls
    Servings 12 cinnamon rolls
    Prevent your screen from going dark while you bake!

    Ingredients
      

    Cinnamon Rolls

    • 1 cup sour cream
    • 6 tablespoon unsalted butter
    • 1 teaspoon salt
    • ¼ cup sugar (+1 teaspoon sugar to activate yeast)
    • ⅓ cup water, warm (100°F-110°F)
    • 2¼ teaspoon yeast (1 envelope)
    • 2 eggs
    • 4 cups flour
    • ¼ cup rainbow sprinkles

    Cinnamon Filling:

    • 1½ cups brown sugar, packed
    • ½ cup unsalted butter, at room temperature (1 stick)
    • 3 tablespoon ground cinnamon

    Cream Cheese Glaze:

    • 4 oz cream cheese, at room temperature
    • ¼ cup unsalted butter, at room temperature (½ stick)
    • 1 teaspoon vanilla extract
    • 1 cup powdered sugar, sifted

    Instructions
     

    For Dough:

    • In a small saucepan, combine sour cream, butter, salt, and ¼ cup sugar. Warm mixture over medium-low heat just until the butter melts. Remove from the heat, and set aside to cool to 110°F-115°F, about 10 minutes.
    • In a small bowl, combine the warm water, yeast, and 1 teaspoon sugar. Set aside until foamy, about 5 minutes.
    • Combine sour cream mixture, yeast mixture, and eggs in the bowl of a stand mixer. Using the dough hook attachment on medium-low speed, gradually add the flour until a soft dough forms. Add the sprinkles and mix just to incorporate, being careful not to overmix and smash all the sprinkles. The dough will pull away from the sides of the bowl, but will still stick to the bottom.
    • Turn the dough out onto a floured work surface and knead until dough is smooth and elastic, about 10 minutes. Try to add as little flour as possible while kneading.
    • Place the dough in a greased bowl, turning the dough over to grease the top. Cover the bowl and refrigerate the dough overnight (8-24 hours).
    • After refrigerating, turn the dough out onto a lightly floured work surface and roll into a 20"x16" rectangle. Introduce as little additional flour as possible. Alternatively, you can roll the dough out on a nonstick pastry mat (see note).

    For Filling:

    • Combine all filling ingredients in the bowl of a stand mixer. Mix until thoroughly combined, scraping down the sides of the bowl as needed.

    Assembly/Baking:

    • Spread the filling mixture over the dough evenly, leaving a 1" border on the long sides with no filling.
    • Roll the dough up from a long edge. Trim rough ends, if necessary, and discard. Using a thin, serrated knife, cut the roll into 12 equal pieces.
    • Place the cut pieces in a greased 9"x13" pan. Cover the pan and let the rolls rise until doubled, about 1-1½ hours.
    • Preheat oven to 350°F. Bake cinnamon rolls about 20 minutes, or until the tops are golden.

    For Glaze:

    • Combine all glaze ingredients in a microwave safe bowl. Stir to combine. Microwave briefly until mixture is smooth and pourable. Pour over cinnamon rolls, and garnish with additional rainbow sprinkles, if desired.
      Enjoy!

    Notes

    Note on pastry mat: Rolling the dough out on a pastry mat keeps the dough from sticking to your counter (and it won't stick to the pastry mat!) without introducing additional flour to the dough. If you're looking for one, you can find them online here.
    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
    « Butterscotch Banana Muffins
    Chocolate Hazelnut Cheesecake »

    Reader Interactions

    Comments

    1. Lindsey G

      February 27, 2020 at 3:51 pm

      YUM! Good to see you posting again. Can't wait to try these. Z will have fun sampling them too.

      Reply
      • Amee

        February 28, 2020 at 1:43 pm

        Sweet of you to say! I hope you (and Ms. Z) love them! <3

        Reply
    2. Amber

      January 06, 2022 at 1:45 pm

      Hi , do I add the sprinkles before resting over night ?

      Reply
      • Amee

        January 06, 2022 at 5:40 pm

        Hi, Amber! Yes! You add the sprinkles along with the flour. So sorry that wasn't clear!

        Reply
    3. Marianne

      March 13, 2022 at 2:33 pm

      5 stars
      My family loved these! I made them for my husband's birthday, and they were just perfect for the celebration!

      Reply
      • Amee

        March 14, 2022 at 8:50 am

        Oh yay! I made these for my birthday, too! Happy belated birthday to your husband, and thanks for your review, Marianne!

        Reply
      • Lisa

        May 02, 2022 at 4:07 pm

        Could these work if I replace the flour with 1:1 gluten free flour?

        Reply
        • Amee

          May 28, 2022 at 9:37 am

          Hi Lisa! I'm sorry I don't have much experience in gluten-free baking! These rolls are quite bread-like and seem like they'd need gluten to hold up, but I know that 1:1 gluten-free flours can still work for many recipes! If you try it, I'd love to know if it works out!

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Picture of Amee, founder of Live to Sweet.

    Hi, I'm Amee! Here at Live to Sweet you'll find unique and flavorful dessert recipes. Always delicious, and always from scratch!

    Click for More About Me -->

    New & Seasonal Recipes

    • Honey Lavender Latte Cookies
    • Blackberry Buttermilk Muffins
    • Strawberry Cheesecake Cookies
    • Blueberry Angel Food Cake
    • Lavender Lemon Cake
    • Strawberry Thyme Blondies

    Follow Along with Me!

    • Instagram
    • Facebook
    • Twitter
    • Pinterest
    • TikTok

    Popular Recipes

    • Honey Cookies
    • Blackberry Cream Pie
    • Raspberry Tartlets with Pistachio Crust
    • Strawberry Angel Food Cake

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Live to Sweet © 2018-2022. All Rights Reserved.