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Funfetti Cinnamon Rolls made with rainbow sprinkles, slathered in homemade cream cheese frosting and topped with confetti sprinkles makes this classic cinnamon rolls recipe a fun and tasty treat. | A Wicked Whisk
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5 from 2 votes

Funfetti Cinnamon Rolls

Funfetti Cinnamon Rolls are tender, fluffy cinnamon rolls made with rainbow sprinkles, slathered in homemade cream cheese frosting and topped with confetti sprinkles which makes this classic cinnamon rolls recipe a fun and tasty treat.
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 509.9kcal



  • 1 cup whole milk
  • 2-1/4 teaspoons dry active yeast
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 5 tablespoons butter, room temperature
  • 4-1/2 cups all purpose flour
  • 1/2 cup confetti sprinkles


  • 2/3 cup softened butter
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 2 tablespoons cinnamon
  • 1/4 teaspoon salt

Cream Cheese Frosting

  • 4 ounces softened cream cheese
  • 1/4 cup softened butter
  • 1-1/2 cup sifted powdered sugar
  • dash of salt
  • confetti sprinkles for decorating


  • To make Funfetti Cinnamon Rolls, start with the cinnamon roll dough. Warm the milk to lukewarm temperature (about 45 seconds to 1 minute in the microwave) and mix in the dry active yeast and sugar.  Cover with a kitchen towel and set aside for 5-10 minutes to give it time to activate.  When you remove the towel, your yeast mixture should be frothy. 
  • In a large mixing bowl, add eggs, butter and salt and then mix in your yeast mixture and flour. If you do not have a stand mixer (like me!), once your dough has started to come together, remove it to a lightly floured surface or a glass cutting board and knead your dough by hand for approximately five minutes, working the dough and then folding it over onto itself again and again. Form the dough into a ball and move the dough to a large bowl lightly sprayed with non-stick spray, cover again with the kitchen towel and let sit at room temperature for 1-2 hours or until the dough has doubled in size. 
  • Once your dough has proofed, move it to a lightly floured work surface and knead in your sprinles. Once your sprinkles are combined, roll out your dough to approximately 20x14 rectangle. Using your hands, spread the softened butter over the entire rectatangle. Next, combine sugar, brown sugar, cinnamon, vanilla and salt in a medium sized bowl and sprinkle evently over the buttered rectangle, gently pressing the mixture lightly into the dough. Roll the dough tightly into an even log, starting with the long side. Once rolled, trim the ends and then cut the log in half and then each half into six equal pieces so that you have 12 cinnamon rolls. Butter a 9x13 pan and place the Funfetti Cinnamon Rolls evenly spaced in your pan. Cover your pan with plastic wrap and set aside for 1 hour to allow your cinnamon rolls to proof again. 
  • After the hour has passed, you should notice your cinnamon rolls have almost doubled in size. Preheat your oven to 350 degrees, remove the plastic wrap and bake your Funfetti Cinnamon Rolls for 25-30 minutes or until they are golden. Remove from oven and allow your rolls to cool for 5-10 minutes before frosting. 
  • To make the cream cheese frosting, simply add the cream cheese to a large mixing bowl and beat until smooth. Add in sifted powdered sugar, softened butter and a pinch of salt and mix until light and fluffy. Spread over warm Funfetti Cinnamon Rolls and then top with more confetti sprinkles. Serve immediately.



  • Yeast needs to be activated for your cinnamon rolls to rise up and double in size.  If you pull the towel back on your yeast mixture and it is not frothy, the yeast may be past it's prime.  This isn't a step you can fake so if your yeast is old, start again with another batch (I usually buy more than one packet of yeast for this reason).
  • Dough is not always easy to play with.  I find using a glass cutting board is my best surface to use when working with dough as the dough has a harder time sticking to it than it does my floured countertop.  This dough is still a pretty wet dough so it's ok if you have to keep adding extra sprinkles of flour to get it to not stick to you, your rolling pin, your work surface ... the dog... haha!  You get my point!
  • When you place your cinnamon rolls in your buttered pan and you are like ... what the heck Heather??? The rolls aren't touching, they are all small and sad looking... uggggg!!!  Grab another cup of coffee, my friend ... it's all good.  Your cinnamon rolls need time to proof again after all that rolling out of the dough.  The dough needs time to relax again which is why that pan of yumminess needs to be covered and sit for another hour.  Give them time and they will poof up for you again.
  • Sift that powdered sugar, folks! If you have followed any of my recipes involving frosting of any kind, you hear me say (write?) all the time so siff that powdered sugar before adding it to your frosting ingredients.  No one likes lumpy frosting.  No one!


Serving: 12g | Calories: 509.9kcal | Carbohydrates: 82.7g | Protein: 7g | Fat: 19.7g | Saturated Fat: 11.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.4g | Cholesterol: 81.5mg | Sodium: 310.9mg | Potassium: 158mg | Fiber: 2.1g | Sugar: 45.2g | Vitamin A: 730IU | Vitamin C: 0.7mg | Calcium: 63mg | Iron: 2.5mg