Funfetti Cinnamon Rolls
User Reviews
5
Funfetti Cinnamon Rolls
Description
This recipe uses active dry yeast proofed in warm almond milk, combined with sugar, butter, eggs, salt, almond extract, flour, and rainbow sprinkles to make the dough. The flour is added gradually until the dough is soft but manageable, then kneaded 6-8 minutes. The dough rises covered for two hours to develop texture and flavor.
The rolls are rolled tightly with softened butter, brown and cane sugars, almond extract, sprinkles, and flour for the filling to prevent leakage during baking. After baking, the rolls are frosted with a cream cheese-based glaze flavored with almond extract and topped with additional sprinkles for festive color and sweetness.
The almond milk and extract provide a mild nutty flavor, while the sprinkles add visual appeal and slight texture contrast. These cinnamon rolls are best served fresh and warm, offering a playful twist on traditional cinnamon rolls.
The dough can be prepared in advance, rising overnight in the fridge or after shaping, covered, with baking the following day. Rolls should be baked before freezing, and can be frozen frosted or unfrosted for convenience. Proper rolling tightness is important to keep the filling intact during baking, preventing seepage onto the pan.
Ingredients
For the Dough
- 1 package active dry yeast
- 1 cup almond milk warm, unsweetened
- ½ cup cane sugar
- 5 tbsp butter softened
- 2 egg room temperature
- 1 tsp salt
- 1 tsp almond extract
- 4-5 cups all-purpose flour
- 2 tbsp Rainbow sprinkles
For the Filling
- 4 tbsp butter softened
- ⅓ cup light brown sugar
- ½ cup cane sugar
- 1 tsp almond extract
- 1 tbsp Rainbow sprinkles
- 2 tbsp all-purpose flour
For the Frosting
- ½ cup butter softened
- 4 oz cream cheese
- 2-3 cups powdered sugar
- 2 tbsp almond milk or any other milk
- 1 tsp almond extract
- 1 tbsp Sprinkles
Instructions
Make the dough
- Whisk dry active yeast into warm almond milk. The milk needs to be between 110°F and 115°F. Use a meat thermometer to determine the temperature. Let the yeast dissolve and set aside.
- Add the butter and sugar into a large mixing bowl. Cream together using an electric mixer (hand or stand mixer). Pour the yeast and milk mixture in with eggs and salt. Beat together again. Add almond extract and stir.
- Gradually add flour and sprinkles into the bowl and fold together until a dough forms. You’ll need to use at least 4 cups of flour. If the dough is still sticky, add additional flour into the dough in 1 tablespoon increments.
- Knead for 6-8 minutes. Continually fold the dough in half toward your body, then pushing down and away with the heel of your hand.
- Next, take a clean mixing bowl and spray it with cooking spray. Place the kneaded dough ball in the greased mixing bowl. Cover it with a saran wrap or a linen towel, and let it rise for 2 hours in a warm place.
- After the dough has risen (about 3-4x in size), it’s time to punch it down and roll it out. Flour your surface once more. Using a rolling pin, glass jar, or wine bottle, flatten the dough until it’s about ¼” thick. It shouldn’t be so thin enough that you can see through it, but thin enough to hold the filling and roll without tearing.
Make filling and assemble
- Preheat the oven to 350°F.
- To make the filling, add everything into a bowl and mix it together until a sugary, crumbly texture is made.
- Then, use a rubber spatula to spread it evenly on the rolled out dough. You’ll have to work it and spread it around a bit. Leave about ½” inch around the edges so it's easier to roll.
- Then roll your cinnamon rolls. Starting at the shorter side of your rectangle, begin to carefully roll into a log shape. Be sure to do this slowly to ensure the filling stays in place. Roll it tight enough so the filling doesn’t seep out.
- Once you’ve formed the Funfetti Cinnamon Roll log, use a serrated knife, and slice the log into 12 even cinnamon rolls.
Bake and frost
- Time to bake! Generously coat a 9x13 pyrex dish with cooking spray.
- Place the Funfetti Cinnamon Rolls into the pans in three rows of four and bake for 25-28 minutes. If needed, broil the rolls for 1-2 minutes at the end for the extra golden brown coloring.
- While the rolls bake, make the frosting. Gather all of the frosting ingredients and combine them together in a mixing bowl. Beat (an electric hand mixer works best) until smooth.
- Once the rolls are finished baking, top them with icing! I like to frost when the rolls are still warm so it melts a bit creating a glazed consistency. If you’d prefer thicker frosting, let the Funfetti Cinnamon Rolls cool before adding the cream cheese frosting.
Notes
- Roll the cinnamon rolls tightly to prevent filling from leaking out during baking.
- Store baked rolls in an airtight container in the refrigerator for up to 3 days.
- Prepare dough in advance by letting it rise overnight covered in the refrigerator.
- Freeze only baked rolls; freezing raw dough can affect rising. Rolls can be frozen frosted or unfrosted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Serving | 1 cinnamon roll | |
| Calories | 571kcal | 29% |
| Carbohydrates | 88g | 29% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 84mg | 28% |
| Sodium | 381mg | 16% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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