Funfetti Cinnamon Rolls {overnight}

A cinnamon roll on a white plate. The cinnamon roll is frosted and has sprinkles on top.

Funfetti Cinnamon Rolls {overnight}

Funfetti cinnamon rolls are a fun celebratory take on regular cinnamon rolls. The filling is stuffed with butter, cinnamon, and cake batter crumbs. The frosting is, of course, cream cheese frosting, but gets a decoration of sprinkles!

Course Bread

Cuisine North American

Prep Time 1

Cook Time 20

Servings rolls

Calories 517kcal

Author Nina

Equipment

1 9"x13" pan

Ingredients

Dough

1 teaspoons dry active yeast
1 cup whole milk warm
¼ cup granulated sugar
2 large eggs room temperature
⅓ cup unsalted butter melted
4-4½ cups all purpose flour

Filling

¼ cup granulated sugar
¼ cup light brown sugar packed
¾ cup all purpose flour
2 tablespoons dry milk powder
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup unsalted butter cold, cut into ½ inch squares
2 tablespoons sprinkles jimmies work best

Cream Cheese Frosting

8 oz cream cheese room temperature
¼ cup unsalted butter room temperature
1 cup powdered sugar
1-2 tablespoons sprinkles jimmies work best

Spread

6 tablespoons butter softened
2 teaspoons ground cinnamon

Instructions

Dough

Place yeast, sugar and warm milk in a bowl. Add eggs and melted butter and stir to combine.
Add 4 cups of flour and salt. Knead the dough until it comes together and cleans the sides of the bowl. Add ¼ cup more flour at a time, if needed.
Place the dough into a greased bowl, cover with plastic wrap, and place in a warm environment until it doubles in size, about 1 hour.

Cake Batter Filling

Add sugars, flour, dry milk powder, baking powder, and salt to a medium sized bowl. Whisk to combine. Break apart any large chunks of brown sugar.
Add vanilla extract. Using a pastry cutter, a fork, or your hands, cut cold butter into the dry ingredients. You want the butter to coat all the dry ingredients and the size to be small. We don't want big chunks on our cake.
Stir in sprinkles and then turn out onto a parchment lined baking tray. Bake at 300°F (150°C) for 15 minutes. Let it cool on a wire rack for 15 minutes, and then break it into chunks. Transfer to a clean small bowl and let the filling cool completely.

Cream Cheese Frosting

Whisk cream cheese and butter together until smooth. Add In icing sugar and whisk until combined.

Assembly

Place risen dough onto a floured surface and using a rolling pin, roll the dough into a large rectangle, about 15x20 inches.
Spread butter over the dough, and then sprinkle with cinnamon. Scatter the cake batter filling over top. You may not use it all.
Roll the dough starting at the long side of the rectangle. Cut the dough into 12 rolls and place them into a greased 9x13 inch baking dish.
If you are baking right away, preheat oven to 350°F. Cover the cinnamon rolls with plastic wrap and place in a warm environment until doubled in size, about 30 minutes. Bake the cinnamon rolls for 20 minutes. If the tops of the rolls are browning too quickly, lightly cover them with tin foil.
Remove from the oven onto a wire rack. Let the cinnamon rolls cool for 10 minutes, and then spread the cream cheese frosting on top. Scatter sprinkles on the frosting.
Cover and store leftovers in the refrigerator for up to 5 days.

Notes

Don't have dry milk powder? Leave it out. It won't make a significant change to the deliciousness of this recipe.
Cut the cinnamon rolls with a serrated knife or floss. Just make sure the floss isn't flavoured.
If the cinnamon rolls are browning too quickly in the oven, place some aluminum foil lightly over the tops of them and continue baking.

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