Delightful Funfetti Cinnamon Rolls

As seen in: Easy and Energizing Breakfast Recipes

Prepare a pillowy yeast base, mix in colorful rainbow jimmies, spread with cinnamon sugar mixture, bake to perfection, and finish with sweet almond vanilla topping for a vibrant morning treat.
Olivia from Recipes by Clare
Created By Sophie
Last modified on Sat, 26 Apr 2025 19:27:44 GMT
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My go-to brunch showstopper has become these sprinkle-loaded cinnamon rolls whenever family or pals come over. Adding rainbow jimmies turns basic cinnamon rolls into something festive and exciting - they're fantastic for special days, holidays, or just making a regular weekend more cheerful. The bright colors swirled through the dough plus that creamy vanilla topping create the happiest breakfast treat you'll ever whip up.

I started making these for my niece's birthday gathering, and now it's her yearly tradition. Even my brother-in-law who said he was 'too mature for sprinkles' wolfed down three at once then wanted to know how to make them himself. There's something magical about warm cinnamon, puffy dough, and bright colors that makes everyone feel like a kid again.

Essential Elements

  • Rainbow jimmies: Go for the longer sprinkles instead of those tiny round ones because they don't bleed colors as much during baking.
  • Brown sugar: Its molasses content helps create that sticky, caramelized center that makes you crave cinnamon rolls.
  • Instant yeast: It works faster than active dry varieties so you won't wait as long. You'll find it in small packets near the flour.
  • Almond extract: A tiny splash in the topping creates amazing flavor depth that'll have folks wondering what your trick is.
  • Cornstarch: Add this to your filling if you want - it helps keep everything from running out while baking.
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Baking Tricks

Nail the dough texture:
The secret to cloud-like cinnamon rolls is watching your dough consistency. Don't dump in too much flour at once - you'll make them tough. Your dough should feel slightly sticky but not wet. When you poke it, it should bounce back a little.
Smart sprinkle method:
Put sprinkles in at two different times (during rolling and again before serving) so they spread throughout without crushing them all. That letter-fold technique creates pretty color layers inside.
Rolling tips:
Don't roll too loose or too tight - find the middle ground. Too loose means floppy rolls; too tight makes filling squeeze out. Leave that small uncovered edge to seal everything properly.
The string trick:
Regular dental floss cuts rolls without squashing them flat. Just slide it under your log, cross the ends, and pull sideways. You'll get perfect slices every time!
Easy rising environment:
Letting rolls rise in a slightly warmed oven creates ideal conditions for yeast to work. Just don't forget to take them out before turning the oven on for actual baking!
Time your frosting:
Wait about 15 minutes after baking before adding frosting. This way it melts slightly into crevices without totally disappearing.

I came up with this recipe when my daughter asked for 'rainbow cinnamon rolls' on her birthday. After trying several batches to figure out the right amount of sprinkles and stop them from completely melting away, we finally nailed it. They've turned into our family's must-have breakfast for special days. Whenever I bake them, my house fills with amazing cinnamon smells, and everyone grins when they spot those colorful swirls at the table.

Presentation Suggestions

Bring these to the table still warm with some fresh berries and hot coffee for a perfect brunch setup. For extra wow factor, arrange them on a pretty cake stand and scatter a few more sprinkles on top right before serving. If you're making them for someone's birthday morning, stick a candle in the middle roll for a sweet surprise.

Fun Variations

Switch to chocolate sprinkles for a cocoa-flavored version. Grate some orange peel into the filling for a bright flavor that works really well with cinnamon. During holidays, pick themed sprinkle colors like red and green at Christmas or orange and black for Halloween parties.

Keeping Them Fresh

They taste best right after baking, but you can keep extras in a sealed container on your counter for about 2 days. When you want one, pop it in the microwave for 15-20 seconds to warm it up. If you need to store them longer, freeze them without frosting for up to a month, then warm in a 300°F oven and add fresh frosting before eating.

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These colorful cinnamon rolls have brought tons of happiness to our breakfast table over time. It's always magical to watch people's eyes light up when they notice those rainbow swirls and take their first warm, spicy bite. The little bit of extra work adding sprinkles pays off big time in smiles. Whether you're celebrating something big or just want to make an ordinary day special, these bright and cheerful rolls turn breakfast into something nobody will forget.

Commonly Asked Questions

→ Can I swap instant yeast with active dry?
Absolutely, just mix it with warm water and a pinch of sugar first, then let it bloom. Remember you'll need extra time for rising since active yeast works a bit slower.
→ Which sprinkles should I pick?
Go for the long rainbow jimmies - they hold their shape and color better in the dough. The tiny round ones tend to bleed and turn your dough an odd color.
→ Is it possible to prep these the night before?
Totally! Make them up to the cutting part, pop them in the fridge overnight wrapped well, then pull them out for 1-2 hours to warm up before you bake them.
→ What's the point of adding cornstarch to the filling?
It helps keep the sweet filling from running everywhere during baking. You can skip it, but your rolls won't be as neat inside.
→ Can I store these in the freezer?
For sure! Freeze them either cut but unbaked, or baked but unfrosted. Just let them thaw in your fridge overnight before you finish the next steps.

Colorful Breakfast Spirals

Airy, tender rolls packed with colorful sprinkles and swirled with sweet cinnamon sugar, finished with a creamy vanilla almond drizzle. A playful upgrade to traditional breakfast rolls!

Time to Prep
15 Minutes Required
Time to Cook
56 Minutes Required
Overall Time
71 Minutes Required
Created By: Sophie

Recipe Category: Breakfast

Skill Level: Moderate Challenge

Cuisine Type: American

Serves: 9 Number of Servings (9 cinnamon rolls)

Special Dietary Info: Vegetarian-Friendly

What You’ll Need

→ For the Cinnamon Filling Mix

Ingredient 01 1/2 cup (100g) light brown sugar, firmly packed
Ingredient 02 1 tablespoon (6g) cinnamon powder
Ingredient 03 1 teaspoon (3g) cornstarch (optional, keeps filling from leaking while baking)
Ingredient 04 1/4 cup (56g) soft unsalted butter, for coating dough

→ For the Colorful Sprinkle Dough

Ingredient 05 3 1/2 cups (438g) all-purpose flour, with extra 1/2 cup on hand if needed
Ingredient 06 2 1/4 teaspoons (7g, 1/4 oz) or 1 packet quick-rise dry yeast
Ingredient 07 1 teaspoon (6g) salt
Ingredient 08 1 cup (240g) whole milk
Ingredient 09 1/2 cup (100g) white sugar
Ingredient 10 1/4 cup (56g) butter at room temp
Ingredient 11 1 large egg (56g), beaten and at room temp
Ingredient 12 1 cup (175g) rainbow sprinkles, split into two parts

→ For the Sweet Topping

Ingredient 13 1/4 cup (56g) or 1/2 stick soft unsalted butter
Ingredient 14 1 teaspoon (4g) vanilla extract
Ingredient 15 1 teaspoon (4g) almond extract
Ingredient 16 1/4 teaspoon (1g) salt
Ingredient 17 1 cup (125g) powdered sugar
Ingredient 18 1 tablespoon (15g) whole milk

Step-by-Step Directions

Instruction 01

Set your oven to 200°F (95°C). We'll shut it off soon for the dough rising stage.

Instruction 02

Put 3 1/2 cups flour, quick-rise yeast, and salt together in a big bowl or your stand mixer bowl.

Instruction 03

In another microwave-safe bowl, put milk, butter, and white sugar. Heat for 60-90 seconds till warm and butter melts. Stir everything together.

Instruction 04

Add the warm milk mix bit by bit to your flour mix, using a dough hook at medium speed between additions. Drop in the beaten egg and mix on low till you get a sticky dough. Keep mixing on medium-low for 2-3 minutes till it gets stretchy.

Instruction 05

Sprinkle in more flour 1 tablespoon at a time until dough starts pulling away from the bowl sides. It should feel slightly sticky but not wet – your finger shouldn't get dough stuck on it when you poke it.

Instruction 06

Cover bowl with plastic wrap and let dough sit for 10 minutes so the gluten can chill out.

Instruction 07

While dough sits, stir brown sugar, cinnamon, and cornstarch together in a medium bowl. Put aside for later.

Instruction 08

Flour your counter well and start rolling the dough. Halfway through, scatter 1/2 cup rainbow sprinkles over it and lightly push them in. Fold dough in thirds like a letter and keep rolling till you get a 12×18-inch rectangle about 1/2 cm thick.

Instruction 09

Toss the other 1/2 cup rainbow sprinkles on top and gently press or roll them into the dough surface.

Instruction 10

Slightly melt the 1/4 cup butter and pour it over the dough, spreading with a brush or spatula. Leave about 1/2 inch bare along one long edge. Sprinkle cinnamon-sugar mix evenly across the buttered area.

Instruction 11

Roll dough tightly from side to side toward the bare strip. Cut log into 9 even pieces using dental floss and put them in a greased 8×8-inch baking dish.

Instruction 12

Turn the oven off completely. Cover dish with foil and stick it in the warm (but turned off) oven for 30 minutes until rolls puff up.

Instruction 13

Take dish out of oven and remove foil. Heat oven to 350°F (175°C), then bake for 26-32 minutes till rolls turn golden brown.

Instruction 14

While rolls bake, mix butter, vanilla, almond extract, and salt in a medium bowl until smooth. Add powdered sugar and milk, then blend till creamy.

Instruction 15

Let rolls cool for 10-20 minutes, then drizzle frosting over each one. Serve while still warm.

Additional Notes

  1. You can prep these rolls at night and bake them next morning – just pop them in the fridge after cutting and let them sit out 1-2 hours before baking
  2. Dental floss works better than a knife for cutting the roll log without squishing it

What to Have on Hand

  • Stand mixer with dough hook (or big bowl and hand mixer)
  • Rolling pin
  • 8×8-inch square baking dish
  • Dental floss (for slicing rolls)
  • Aluminum foil

Possible Allergens

Inspect ingredients for allergens and consult a healthcare provider if you're unsure.
  • Has dairy products (butter, milk)
  • Has eggs
  • Has gluten (flour)
  • Might have soy and food coloring (look at sprinkles package)