Description
Sweet and playful funfetti cinnamon rolls bring childhood nostalgia to classic breakfast pastries. Colorful sprinkles dance through buttery dough, creating a whimsical twist that delivers pure joy with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups (438g-500g) all-purpose flour
- 1 cup (240g) whole milk
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 cup (175g) rainbow sprinkles
Dough Ingredients:
- 2 ¼ teaspoons (7g, ¼ ounce) instant dry yeast
- 1 teaspoon (6g) salt
- ¼ cup (56g) butter, room temperature
- 1 large egg, room temperature and beaten
- 1 tablespoon (6g) ground cinnamon
- 1 teaspoon (3g) cornstarch (optional)
Frosting Ingredients:
- ¼ cup (56g) unsalted butter, room temperature
- 1 cup (125g) powdered sugar
- 1 tablespoon (15g) whole milk
- 1 teaspoon (4g) vanilla extract
- 1 teaspoon (4g) almond extract
- ¼ teaspoon (1g) salt
Instructions
- Craft the cinnamon roll filling by combining light brown sugar, ground cinnamon, and cornstarch in a medium mixing bowl.
- Activate the oven to a gentle 200°F (95°C) for the initial dough rising process.
- Merge flour, instant dry yeast, and salt in a large mixing container.
- Warm milk with softened butter and granulated sugar in a heat-proof vessel until butter melts completely.
- Gradually incorporate the warm milk mixture into the flour blend, using a dough hook to create a cohesive mixture.
- Introduce the beaten egg and knead until an elastic, slightly tacky dough forms, adding minimal flour if excessive stickiness occurs.
- Allow the dough to rest, covered, for a brief 10-minute relaxation period.
- Dust the work surface generously with flour and roll the dough into a spacious rectangular shape.
- Distribute rainbow sprinkles across the dough surface, gently pressing them into the soft texture.
- Fold the dough in thirds, mimicking an envelope, then continue rolling to maintain an even thickness.
- Melt butter slightly and spread evenly across the dough, leaving a small border on one long edge.
- Distribute the prepared cinnamon filling uniformly, patting down gently with a utensil.
- Roll the dough tightly towards the uncovered edge, creating a compact log.
- Slice the log into nine consistent portions using dental floss or a sharp knife.
- Transfer rolls to a greased square pan and let rise in a warm environment for 30 minutes.
- Remove covering and bake in a preheated 350°F (175°C) oven until achieving a golden-brown complexion.
- Whip room temperature butter with vanilla and almond extracts until smooth.
- Gradually integrate powdered sugar and milk, whisking until achieving a creamy consistency.
- Allow rolls to cool slightly before generously draping with the prepared vanilla frosting.
- Serve warm, celebrating the delightful blend of sprinkles and cinnamon.
Notes
- Plan ahead by having all ingredients at room temperature for smooth mixing and better dough development.
- Use dental floss for precise, clean cuts when slicing the rolled dough to maintain perfect roll shapes.
- Activate the yeast carefully by ensuring the milk mixture is warm (not hot) to prevent killing the yeast.
- Prevent dry edges by covering the dough during rising and using a light butter layer to keep the rolls moist.
- Rainbow sprinkles add festive color and texture, transforming traditional cinnamon rolls into a playful, celebratory treat.
- Check doneness by looking for golden-brown color and soft, pillowy texture when gently pressed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 305
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg