Funfetti Cinnamon Rolls With Cream Cheese Frosting
These Funfetti Cinnamon Rolls With Cream Cheese Frosting are the perfect breakfast treat to celebrate birthday's or really any occasion! Pillow-y sweet dough loaded with cute rainbow sprinkles and filled with double the amount of cinnamon filling. Every bite just melts in your mouth!
Servings: 8 rolls
Calories: 628kcal
Ingredients
Rolls
- 2½ cups all purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- ¼ teaspoon kosher salt
- ⅔ cup whole milk
- ⅓ cup unsalted butter
- 1 large egg room temperature
- ¼ cup rainbow sprinkles
Filling
- ½ cup unsalted butter room temperature
- ½ cup brown sugar firmly packed
- 2 Tablespoons ground cinnamon
- ¼ cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Frosting
- ½ cup heavy cream cold
- ½ cup cream cheese cubed
- 1/16 teaspoon salt
- 1 cup powdered sugar sifted
- ½ teaspoon vanilla extract
Instructions
Rolls
- Spray a covered container or glass bowl with cooking spray. Set aside.
- In the bowl of an electric mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
- In a small saucepan, combine milk and butter.
- Heat over medium low heat until butter is melted.
- Cool to 115℉/46℃.
- Pour over flour mixture.
- Turn mixer on low.
- As the liquid in incorporated, add the egg.
- When the egg is mixed in, turn speed to medium high.
- Knead until smooth and elastic, about 7-8 minutes.
- Add sprinkles.
- Knead only to mix in.
- Scrape into prepared container.
- Snap on lid, or cover with plastic wrap.
- Leave in a warm place to rise (or use a proofing box with a water tray set to 78℉/26℃; don't cover) until doubled in bulk, about 1½-2 hours.
- While dough is proofing spray a 10 inch round casserole with baking spray. Set aside.
- Make the filling.
Filling
- Combine all ingredients in a medium bowl.
- Beat with an electric mixer until well combined. Set aside.
Assembly
- Scrape dough out onto a floured surface.
- Roll into a rectangle that is 16-inches long.
- Spread filling evenly over dough, going all the way to the edges.
- Beginning with the long (16 inch) side of the dough, roll dough jelly-roll style.
- Using a sharp knife, gently slice dough into 2 inch rolls.
- Place in prepared pan.
- Cover with plastic wrap.
- Let rise in a warm place until nearly doubled in bulk, about 1-1½ hours.
- While dough is proofing, heat oven to 350℉/177℃.
- Bake rolls until golden brown, about 25 minutes.
Frosting
- In a medium bowl, beat cream to medium peaks.
- Add cream cheese, one cube at a time.
- Add salt and powdered sugar.
- Beat until smooth.
- Beat in vanilla.
- Spread on cooled rolls.
- Top with extra sprinkles, if desired.
Notes
Expert Tips:
- Check your yeast and make sure it’s in-date.
- If milk mixture does accidentally boil, don’t worry! You haven’t hurt it. It just takes longer to cool down this way. Just give it time to cool to 115℉/46℃ before pouring it into the dry ingredients.
- Don’t have a big enough lidded container to allow the dough to rise? You can put the dough in a glass bowl and cover it with plastic wrap!
- We found it's best to use rainbow jimmies, as the color doesn't bleed into the dough.
- The butter for the filling needs to be room temperature.
- Room temperature is about 70℉/21℃.
- If you want the dough/rolls to proof faster, place them near something warm like the oven! Just don’t put the dough in the oven.
Nutrition
Serving: 1roll | Calories: 628kcal | Carbohydrates: 79g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 238mg | Potassium: 181mg | Fiber: 3g | Sugar: 43g | Vitamin A: 1073IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 2mg