Homemade Funfetti Cinnamon Rolls

These is nothing better then waking up to Homemade Confetti Cinnamon Rolls. SPRINKLES in the morning, always make for a great start to my day

Course Bread, Breakfast

Cuisine American

Keyword funfetti cinnamon rolls, homemade cinnamon rolls

Prep Time 2 2 25

Cook Time 45

Total Time 2 3 10

Servings Cinnamon Rolls

Calories 440kcal

Combine 1 1/2 cups flour, granulated sugar, undissolved yeast and salt in a large mixing bowl.
Microwave milk, water, and 1/3 cup butter in a microwave safe bowl for 2 minutes or until warm; butter does not need to melt.
Add butter mixture to flour mixture. Beat for 2 minutes on medium speed.
Add eggs and 1/2 cup flour. Beat for 2 minutes on high speed.
Stir in remaining 2 1/2 cups flour until batter forms.
Cover dough tightly with plastic wrap. Refrigerate for 2 hours or up to 2 days.

Line a 13 x 9 inch baking pan with parchment paper. Set aside.
Remove dough from refrigerator and punch down dough. Place dough onto a lightly floured surface. Rolls dough into a 16 x 10 inch rectangle.
Brush melted butter over dough. Sprinkle evenly with ground cinnamon, then the Funfetti cake mix, and then top with rainbow sprinkles.
Roll dough up tightly. Using a sharp knife, cut roll into 13 equal pieces. Place cinnamon rolls into prepared pan. Cover and let rise for 30 minutes in a warm place until cinnamon rolls double in size.

In a small bowl, combine powdered sugar, heavy whipping cream, and vanilla extract. Mix until smooth. Set aside.

Pre-heat oven to 374F degrees.
Bake cinnamon rolls for 15 minutes.
Remove cinnamon rolls from pan and place onto wire rack. Drizzle with vanilla icing.

I highly recommend using Fleischmann’s® RapidRise Yeast. This will cut down your rise time, which means you will be able to enjoy these Homemade Confetti Cinnamon Rolls a lot sooner!
I like to line my 13 x 9 inch baking pan with parchment paper. This makes it super easy to remove the cinnamon rolls from the pan, making it easy to pull each cinnamon roll apart to enjoy!
For the vanilla icing, I highly recommend using heavy whipping cream or half and half because it gives the frosting it’s creamy texture. If you don’t have heavy whipping cream or half and half you can use milk but just know that the frosting might not be as creamy.For the vanilla icing, I highly recommend using heavy whipping cream or half and half because it gives the frosting it’s creamy texture. If you don’t have heavy whipping cream or half and half you can use milk but just know that the frosting might not be as creamy.