Cinnamon rolls are one of my favorite things to make and eat! This version was inspired by Nikki, a DJ on my favorite local radio show, and her love of all things funfetti. (If you like weird off beat news, geeky stuff, sarcasm, and laughing you might love the podcast too.) My daughter, who is 13 now, almost died of shock when I gave them Funfetti Cinnamon Rolls for breakfast. Several weeks later she still tells people about the time that Mom let her eat sprinkles for breakfast. But hey, we all deserve some sprinkles for breakfast right?
Is making bread hard?
Nope! Making bread can be intimidating but it’s not really that hard. I have made a LOT of different types and methods and this is how I make a simple weekday bread without a lot of time or stress. Since I started using this basic recipe (scribbled in my oil and flour spotted kitchen notebook) bread has gotten so much simpler. Homemade hamburger buns and pizza have become a regular occurrence instead of a plan ahead option only. You too, can have cinnamon rolls for breakfast on a weekday!
Making the dough
Start by putting the flour into the mixer bowl. Next add the salt on one side and the yeast on the other. Salt reduces the ability of yeast to grow so we don’t want them sitting on top of each other. Mix it gently for a few seconds then add the egg, oil and the sprinkles. Start the mixer on low and pour in the lukewarm water while it stirs for you. Once the dough comes together you can knead it by hand for 5-10 minutes or if you don’t want to do that let it mix on medium speed for about 5 minutes in the mixer. Spray a large bowl with non-stick spray, pop the dough in it and cover with seran wrap or a tea towel. Let it sit for 1-2 hours until it has doubled in size. See below for dough after kneading on the left and after rising on the right.
How do I know if my water is lukewarm?
What temperature is lukewarm? I’ve always wondered this. I recently started making sourdough which requires water at a specific temperature. I’m slowly getting a sense now for water temperature and the results are surprising. If you like technical details I use water at 75-80F (24-25C). If that sounds really hot, I thought so too. It took me a few weeks to get used to the feel of water at the temp I was aiming for. If you don’t want to take the water temperature I would say lukewarm is a little cooler than I usually expect. You don’t want your water to be cold or hot so get it to a low warm and then go a little cooler and you should be fine.
Rolling and shaping the dough
Sprinkle a little bit of flour on your surface and start rolling out the dough, alternating between length and width. I aim for a rectangle about 20″ long by 15″ wide (50 x 38cm). Brush your melted butter across the dough, then sprinkle the sugar out and spread it with your fingers. You can use a little more or less depending on how you like your cinnamon rolls. Next I sprinkle the cinnamon across the sugar straight from the jar (no measuring). Go across the dough vertically and then horizontally to get a full coverage that’s not too thick or patchy. Tuck the ends down and start rolling, making sure it stays in a tight coil as you go.
Cut and bake
Cut your funfetti cinnamon rolls with a sharp serrated knife, dental floss or sewing thread. Mark your cuts and then slide the thread under the dough, wrap it around and tighten until it cuts through. This recipe makes 10-12 depending on the size you want. Put them in a greased pan and let them rise for about 30 minutes while the oven preheats. Bake for about 35 minutes until golden brown.
While your cinnamon rolls are baking whip up the icing and get your sprinkles ready. It’s going to be a great morning! Be sure you tag me on IG @teatimebaker so I can see your funfetti cinnamon rolls too!
These soft rolls filled with cinnamon sugar and funfetti are topped with vanilla icing and more funfetti for the most fun weekday breakfast ever!
- 2–1/2 C (355 g) all purpose flour
- 1/2 C (75 g) wheat flour
- 3/4 (4 g) tsp salt
- 2–1/4 tsp (8 g) yeast (one packet)
- 1 large egg
- 1 C (250 ml) lukewarm water
- 2 Tbsp oil
- 1/4 C (40 g) sprinkles/funfetti
- 2/3 C (130 g) dark brown sugar
- 2 Tbsp melted butter
- 4 Tbsp (45 g) butter room at room temperature
- 2 C (295 g) powdered sugar
- 4 Tbsp milk
- 1/2 tsp vanilla
- Put the flours into the bowl of a stand mixer fitted with the paddle attachment. Add the salt on one side of the bowl and the yeast on the other and then mix.
- Add the egg, oil, and sprinkles, turn the mixer on low and pour in the water. Mix on medium speed until the dough comes together and stops sticking to the bowl. Set a timer and let it go for another 5 minutes or knead it by hand.
- Spray a large bowl with non-stick spray, put the dough in and cover with seran wrap or a clean tea towel. Let it rise at room temp for 1-2 hours until it has doubled in size.
- Melt 2 Tbsp of butter and roll the dough out on a lightly floured surface to about 20 by 15 inches (50 x 38 cm.)
- Brush the butter over the dough, then sprinkle the sugar over in clumps and pat it out with your hands to cover the surface. Sprinkle a good layer of cinnamon over the sugar and roll it up tightly the long way.
- Mark the top for 10 or 12 rolls and cut with a sharp serrated knife or thread. Spray a metal cake pan with non-stick spray and arrange the rolls with some room in between them to rise.
- Pre-heat the oven to 350F and let the rolls rise for 20-30 minutes. Bake for about 35 minutes until golden brown.
- Put all the ingredients into a bowl and mix with a hand mixer until smooth. Spread over your cinnamon rolls and sprinkle with your favorite funfetti sprinkles.
- Eat warm!
You can substitute dairy free milk or butter for any used in this recipe.
If you don’t have wheat flour use all purpose instead.
Make it extra fun by adding sprinkles over the cinnamon in the filling too.
Keywords: funfetti cinnamon rolls, breakfast food, cinnamon roll recipe, birthday breakfast