Description

These Funfetti Cinnamon Rolls combine the sweetness and colorful fun of funfetti cake mix with the warm, comforting flavors of classic cinnamon rolls. Perfect for a festive brunch or a special breakfast, they feature a soft, fluffy dough infused with sprinkles and a sweet cinnamon-sugar filling, topped with a smooth vanilla glaze. Ideal for celebrations or anytime you want a delightful twist on a traditional favorite.

Ingredients

Scale

Dough Ingredients

1 box Funfetti cake mix
2 1/2 cups all-purpose flour
2 cups warm water
2 1/2 teaspoons active dry yeast
1 tablespoon canola oil

Filling Ingredients

1/2 cup unsalted sweet cream butter, melted
1/2 cup light brown sugar
1 tablespoon cinnamon
1 pouch assorted nonpareil’s and sprinkle jimmies (light green, hot pink, yellow, light blue, and purple)

Glaze Ingredients

4 cups powdered sugar
1 1/2 teaspoons pure vanilla extract
10 tablespoons whole milk

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Instructions

Prepare the Dough: In a large mixing bowl, combine the funfetti cake mix, active dry yeast, and warm water. Stir until fully incorporated, then add the flour and canola oil. Knead the mixture until a smooth dough forms, about 5-7 minutes by hand or with a stand mixer. Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
Make the Filling and Shape Rolls: While the dough is rising, mix melted butter, brown sugar, and cinnamon together in a small bowl. Once the dough has risen, roll it out onto a floured surface into a large rectangle, approximately 12×18 inches. Evenly spread the cinnamon-sugar mixture over the dough. Sprinkle the pouch of colorful nonpareil sprinkles over the filling. Starting from one long edge, tightly roll the dough into a log and cut into 9 equal slices.
Bake the Rolls: Place the sliced rolls into a greased 9×13 inch baking pan with enough space between each to expand. Cover loosely with a towel and allow to rise another 20 minutes. Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
Prepare the Glaze: While the rolls are baking, whisk together powdered sugar, vanilla extract, and whole milk in a bowl until smooth and creamy. Adjust the consistency by adding more milk or powdered sugar as needed.
Glaze and Serve: Once the rolls are out of the oven and slightly cooled, drizzle the glaze generously over the warm rolls. Serve immediately for best texture and flavor.

Notes

Make sure your water is warm but not hot to activate the yeast properly.
For extra fun, add sprinkles inside the dough as well as in the filling.
If the glaze is too thin, add more powdered sugar; if too thick, add a teaspoon of milk at a time.
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.