Funfetti Rolls (Print-Friendly Version)
Light and pillowy rolls filled with cinnamon sugar and sprinkled with rainbow jimmies. Finished with sweet vanilla frosting for a fun treat!
# Ingredients:
→ Cinnamon Filling
01 -
1 tbsp (6g) cinnamon powder
02 -
1/2 cup (100g) packed soft light brown sugar
03 -
1 tsp (3g) cornstarch (optional, keeps filling from spilling out)
04 -
1/4 cup (56g) softened unsalted butter (use to spread on dough)
→ Funfetti Dough
05 -
2 1/4 tsp (7g, 1 packet) instant dry yeast
06 -
1/2 cup (100g) white sugar
07 -
3 1/2 cups (438g) all-purpose flour + up to 1/2 cup extra if needed
08 -
1 tsp (6g) salt
09 -
1/4 cup (56g) room-temperature butter
10 -
175g (1 cup) colorful sprinkles, divided
11 -
1 cup (240g) whole milk
12 -
1 large egg (56g), beaten, at room temp
→ Vanilla Topping
13 -
1 cup (125g) powdered sugar
14 -
1/4 cup (56g) unsalted butter, softened
15 -
1 tsp (4g) vanilla extract
16 -
1/4 tsp (1g) salt
17 -
1 tsp (4g) almond extract
18 -
1 tbsp (15g) whole milk
# Steps:
01 -
Heat your oven to around 200°F (95°C) but turn it off right before using it again for the dough rising.
02 -
Pop flour, yeast, and salt into your stand or mixing bowl and give it a quick blend.
03 -
Grab a safe-to-heat bowl and mix in milk, white sugar, and butter. Heat for a minute or so in the microwave until lukewarm and the butter's melted. Stir things around until smooth.
04 -
Gradually add your warm liquid to the flour combo while running a mixer with a dough hook on medium. Slip in your beaten egg, mix slow, and keep going till you get tacky yet stretchy dough. Knead it gently at medium-low for a couple minutes more.
05 -
Mix in additional flour a spoonful at a time until the dough doesn’t stick to the sides of the bowl anymore. It should feel a bit sticky but not leave any on your fingers when touched.
06 -
Throw some cling film over your mixing bowl and let the dough chill out for about 10 minutes to relax the gluten fibers.
07 -
While waiting, grab a medium-sized bowl and stir together cinnamon, brown sugar, and cornstarch. Put it aside for now.
08 -
Shake extra flour on your countertop and roll the dough out flat. Once halfway there, scatter half the sprinkles and lightly press them in. Fold the dough over like a letter and carry on rolling till it’s a thin rectangular shape about 1/2 cm thick.
09 -
Spread the rest of the sprinkles onto the rolled-out dough. Press down softly so they stick.
10 -
Soften 1/4 cup butter to almost melted, then drizzle it over the dough. Use a spatula or brush to spread it around—leave a small strip at one edge clear. Evenly scatter the cinnamon sugar mixture across the buttery surface.
11 -
Starting from the long side, roll the dough snugly toward the bare edge, making a log shape. Slice into 9 equal rolls using dental floss and line them up in a buttered square pan (8×8 size).
12 -
Inside your now-off but warm oven, cover the tray loosely with foil. Leave it there for half an hour so the rolls puff up.
13 -
Take the tray out and remove the foil. Preheat your oven to 350°F (175°C) and bake for 26-32 minutes till the buns reach a golden top.
14 -
Mix softened butter, vanilla and almond extracts, plus salt in a medium bowl. Stir in powdered sugar and splash in the milk until velvety.
15 -
Cool the rolls for about 10-20 minutes, then drizzle each with icing and serve warm.
# Notes:
01 -
Prepare these rolls ahead of time, chill overnight, and bake fresh the next morning. Leave them out of the fridge to warm for 1-2 hours before baking.
02 -
For super-clean slices, swap out a knife for dental floss when cutting your roll log.