Funfetti Cinnamon Rolls

These homemade funfetti cinnamon rolls are soft and fluffy! The sweet roll recipe is made with a simple yeast dough and filled with a from scratch funfetti cake mix, cinnamon and lots of rainbow sprinkles. The classic cinnamon roll gets a fun makeover with this cake batter flavor!

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Funfetti cinnamon rolls are similar to classic cinnamon rolls, but instead of filling the soft yeast dough with cinnamon and sugar, they get filled with cinnamon and funfetti cake mix. The buns are a not-too-sweet dough, which is much like my sweet pull apart bread dough and they bake up with the perfect gooey, sprinkle filled centers.

why you will love this soft homemade funfetti sweet rolls recipe

• Super soft dough ~ the bread flour, buttermilk and butter all create a super soft roll.
• Fun cinnamon roll flavor ~ a homemade funfetti cake mix and ground cinnamon get spread over the dough before rolling them.
• A fun shape ~ the rolls get cut and baked in a muffin pan, which makes each roll have a gooey center and lots of great swirls.
• A simple vanilla glaze ~ a little vanilla, confectioners' sugar and heavy cream come together for an easy glaze. Make it extra tasty by adding a little cake mix and giving it that birthday cake flavor.

what is funfetti flavor?

Funfetti is often described as vanilla cake batter flavor with sprinkles. I describe funfetti as buttery, vanilla-y and sprinkle-y. 

In my funfetti ice cream recipe a combination of melted butter and white chocolate, along with vanilla, almond and sprinkles bring you the funfetti flavor. In my funfetti cupcakes recipe I have you use a combination of vanilla, almond and butter extracts.

For this funfetti cinnamon roll recipe, you will use a combination of melted butter, homemade cake mix and cinnamon to create the flavor.

ingredients needed for the soft buns {and substitutions}

• Buttermilk ~ I love the slight tang and softness that buttermilk brings to these rolls. Whole milk or 2% milk both work as well.
• Dry active yeast
• Granulated sugar ~ brings a tiny bit of sweetness and helps to activate the yeast.
• Bread flour ~ adds moistness and softness to the finished rolls, if you have it I highly recommend using it. I've also tested this recipe with all-purpose flour and it works fine. See notes in the recipe card for the correct amount.
• Kosher salt ~ if you only have table salt, start with half the amount.
• Large egg + one large yolk
• Unsalted butter ~ gets melted for the rolls. If you only have salted, omit the kosher salt.

how to make funfetti cinnamon rolls

This recipe starts with an easy homemade yeast dough. I used my stand mixer with the dough hook, but I also love making this dough by hand. {If you prefer to work by hand see my chocolate swirl bread roll post for step-by-step instructions for that method}.

The dough is very sticky to start and you may be tempted to add extra flour. Be patient; if you add too much flour the rolls will be dense instead of soft and fluffy.

Start by warming the buttermilk. Then add the yeast and sugar in a bowl. Next add the warm buttermilk {I use my ThemoWorks Thermapen to check the temperature} and give it a stir together.

Add the bread flour, kosher salt, egg and egg yolk, and melted butter and mix on medium speed until a shaggy, soft dough is created.

Increase speed to medium-high and beat until the dough is soft and supple. Grease the bowl you mixed the dough in {no need to wash it} and place the dough in the bowl, cover and let rise about 1 hour or until double in size {I place it in the slightly warm toaster oven}. You will notice that I moved the dough to a different bowl and it's only because my mixer bowl doesn't fit in my toaster oven.

how do you make bread rise when it's cold?

My kitchen tends to be on the cooler side, so I usually create a warm environment in our Breville Smart Oven. A regular oven also works. Preheat the oven to the lowest temperature setting {ideally less than 200°F, you really don't want it warmer than about 90°F in there}. Let it warm until it reaches temperature then turn off the oven, but leave the door closed. When the dough is ready to rise, place it in the barely warm oven.

how to make from scratch funfetti cake mix

While the dough does it's first rise, prepare the funfetti and cinnamon filling. 

Place granulated sugar, all-purpose flour, dry milk powder and kosher salt in a food processor and pulse a few times to combine.  {This is the updated version of the 22+ year old Cuisnart food processor that I use}. Then add the cold cubed butter and vanilla and pulse until the mixture is crumbly, another 15 seconds or so. 

Save out 2 tablespoons of the dry cake batter, then fold in the sprinkles with a spatula.  Set both aside. {And if you'd rather just use a box cake mix; you do you}!

In another bowl {this set gets a lot of use in my kitchen} combine the room temperature unsalted butter and cinnamon.  Set aside

step by step instructions for assembling the rolls

At this point the dough should be doubled in size, the cake mix should be made and the cinnamon and butter should be combined. {that is steps 1-3}

Step 4: Roll out the dough on a lightly floured work surface. Ideally you want the short side about 14 inches and the long side 22-24 inches.

Step 5: Spread the cinnamon and butter evenly over the dough going almost to the very edges. Then sprinkle the funfetti cake mix on top of the cinnamon.

Step 6: Tightly roll the dough up starting on the short side until you create a log.

Step 7: Trim the uneven ends of the dough off. Using dental floss {or a sharp knife}, cut the log into 12 equal pieces and place them in a buttered muffin pan.

Step 8: Let the rolls rise a second time. This tends to be a quick rise, usually 30-45 minutes. The dough should look more fluffy and fill the muffin pan better after the second rise.

Step 9: Bake the rolls until lightly golden on top. If you want to test by temperature, the cinnamon buns internal temperature should be 190°F.

Step 10: Once the cinnamon rolls are out of the oven, prepare the simple vanilla glaze. Spoon or drizzle the glaze over the warm rolls and enjoy!

can you make funfetti cinnamon rolls ahead?

Yes! You can bake the rolls and allow them to cool {don't glaze them yet}. Then cover them tightly and store at room temperature for up to three days. Gently rewarm them {see farther down or the recipe card for directions}. Then add the glaze and serve.

You can also prepare the rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you start the coffee and preheat the oven, then bake. 

do I need a stand mixer for cinnamon rolls?

No, this simple yeast dough can come together easily with a bowl and a spoon. Then you knead it by hand. No fancy equipment needed. For more step-by-step directions, check out my sweet pull apart bread post.

what kind of rainbow sprinkles should I use?

Rainbow jimmies are the best sprinkles for this recipe. They are soft and colorful sugar strands and can typically be found in a variety of colors. Rainbow sprinkles can be purchased in many stores; Michaels, Target, Walmart, Amazon and many grocery stores carry them.

Nonpareils are the tiny, round rainbow colored balls. They bleed their color very easily and have a hard and crunchy texture. And we want soft, fluffy and tender cinnamon rolls so stick with the rainbow jimmies!

how to store

Store in an airtight container or tightly wrapped at room temperature for 2-3 days or in the refrigerator for up to 5 days.

The rolls can be frozen. Freeze in an airtight container or wrapped tightly and in a zip top bag for up to 2 months. Thaw overnight in the refrigerator and rewarm following the instructions below.

how to rewarm cake batter cinnamon rolls

Gently rewarm the funfetti cinnamon rolls by tightly wrapping them with foil and warm them in a 300°F for 10-15 minutes. Then add the glaze and serve.

Remember to snap a picture and tag me on Instagram if you make these Funfetti Cinnamon Rolls. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more breakfast recipes to try

• Healthy Breakfast Cookies
• Chocolate Swirl Bread Rolls
• Snickerdoodle Banana Bread
• Peanut Butter Donuts
• White Chocolate Blueberry Scones
• Peanut Butter Oat Banana Bread
• Birthday Cake Protein Bars

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Funfetti Cinnamon Rolls

recipe created and tested by:

Tasia Harper

The sweet roll recipe is filled with a from scratch funfetti cake mix, cinnamon and lots of rainbow sprinkles. The classic cinnamon roll gets a fun makeover with this cake batter flavor!

5 from 6 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 25 minutes mins

Bake Time 15 minutes mins

Rise Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Breads

Cuisine American

Servings 12 Rolls

Calories 423 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

sweet bread rolls

• ▢ 2 tablespoons granulated sugar 24g
• ▢ 2 teaspoons active dry yeast 8g
• ▢ ¾ cup warm buttermilk* 100-110°F 180mL
• ▢ 3 cups bread flour** 390g
• ▢ 1 teaspoon kosher salt
• ▢ 1 large egg plus one large egg yolk
• ▢ 2 tablespoons melted unsalted butter 28g

homemade funfetti cake mix filling***

• ▢ ½ cup granulated sugar 100g
• ▢ ¾ cup all-purpose flour 94g
• ▢ 2 tablespoons dry milk powder 12g
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ cup unsalted butter cold and cubed 57g
• ▢ 1 teaspoon pure vanilla extract
• ▢ ⅓ cup sprinkles 55g

cinnamon filling

• ▢ 6 tablespoons unsalted butter room temperature 85g
• ▢ 2 tablespoons ground cinnamon

cake batter glaze

• ▢ 1 ½ cups confectioners’ sugar 180g
• ▢ 3 Tablespoons heavy cream****
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1-2 tablespoons homemade funfetti cake mix

Instructions

 

• (I like to turn on my Breville toaster oven to 120°F while I am mixing and kneading the dough. Turn it off when it reaches temperature and keep the door closed. This creates a warm environment for letting the dough rise)
• In the bowl of a stand mixer add the sugar (2 tablespoons/24g), yeast (2 teaspoons/8g) and warm buttermilk (¾ cup/180mL) and give it a little stir. Add the bread flour (3 cups/390g), kosher salt (1 teaspoon), egg and egg yolk and melted butter (2 tablespoons/28g) and beat at medium speed (4 on KitchenAid mixer) with the dough hook until a soft dough forms. Increase speed to medium-high (speed 6) and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step. You can see this post for the how to. When kneading by hand, add flour as necessary, but try to add as little as possible. (I typically use less than 2 tablespoons flour for kneading)
• Grease the bowl you mixed the dough in (no need to wash it) and place the dough in the bowl, cover and let rise about 1 hour (I place it in the slightly warm toaster oven), or until double in size.
• While the dough is rising, prepare the filling. Place the sugar (½ cup/100g), all-purpose flour (¾ cup/94g), dry milk powder (2 tablespoons/12g) and kosher salt (¼ teaspoon) in a food processor and pulse a few times to combine. Then add the cold cubed butter (¼ cup/57g) and vanilla (1 teaspoon) and pulse until the mixture is crumbly, another 15 seconds or so. Save out 2 tablespoons of the dry cake batter, then fold in the sprinkles with a spatula. Set both aside.
• In a bowl combine the room temperature unsalted butter (6 tablespoons/85g) and cinnamon (2 tablespoons). Set aside.
• Grease a 12 well muffin pan with butter or cooking spray and set aside.
• Remove the dough from the bowl and roll it into a rectangle on a lightly floured surface. I like the narrow side to be about 14 inches and the long side about 22-24 inches.
• Spread the cinnamon filing over the dough, covering almost to the very edge. Then sprinkle the funfetti cake mix filling over the top of the cinnamon. Tightly roll the dough up starting on the short side until you create a log. Using dental floss***** (or a sharp knife), cut the log into 12 equal pieces and place them in the prepared muffin pan.
• Place the dough back in your warm spot and allow it to rise a second time, about 30 to 45 minutes until the rolls have risen to fill the wells (if your kitchen is warm, it may not take this much time). When the funfetti cinnamon rolls are close to the end of the second rise, preheat the oven to 350°F.
• Bake for about 12-18 minutes, until the edges are lightly brown. If you want to check by temperature, the sweet rolls internal temperature should be 190°F.
• When the rolls are done, remove the pan from the oven and place the pan on a wire cooling rack. Allow to cool for 10-15 minutes while you prepare the glaze.
• In a small bowl, mix the confectioners’ sugar (1 ½ cups/180g), heavy whipping cream (3 tablespoons/45mL) and vanilla (1 teaspoon) until smooth and combined. Then add 1-2 tablespoons of the reserved cake mix and stir. If needed, add more heavy cream until a glaze consistency is reached (I would use ½ - 1 teaspoon at a time).
• Spoon the glaze evenly over the warm rolls (top with a few more sprinkles if desired) and enjoy!
  

Notes

Cover and store leftovers at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat gently in the oven until warm by wrapping tightly in aluminum foil and placing in a 300°F oven for 10-15 minutes. The funfetti cinnamon rolls can also be frozen for up to 2 months. Freeze in an airtight container or wrap tightly and place in a zip top bag.

* This recipe also works with 2% or whole milk

** I also tested this recipe with all-purpose flour. Either works, but I prefer the lighter/fluffier sweet roll with bread flour. If using all-purpose, 3 cups is 375g.

*** You could use a box cake mix if you don’t want to make your own homemade cake mix. Use ¾ to 1 cup of the dry mix.

**** Half and half or milk can also be substituted.

*****Slide a long piece of dental floss under the dough. Wrap it around the top. Pull tightly in opposite directions to pull the floss through the roll. Using dental floss is the best way to slice your rolls and have them keep their shape.

If you would like to bake the funfetti rolls like classic cinnamon rolls; once cut place in a buttered/greased 9x13 pan. Bake time will be a little longer, about 20-25 minutes.

If you would like to make the rolls ahead of time: You can bake the rolls and allow them to cool (don't glaze them yet). Then cover them tightly and store at room temperature for up to one day. Gently rewarm them (tightly wrapped with foil and warmed at 300°F for 10-15 minutes). Then add the glaze and serve. Or,
You can also prepare the rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you start the coffee and preheat the oven, then bake.

Homemade funfetti cake mix filling slightly adapted from Mel's Kitchen Cafe Homemade Yellow Cake Mix.

Nutrition

Serving: 1 rollCalories: 423kcalCarbohydrates: 62gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 82mgSodium: 190mgFiber: 2gSugar: 28g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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