Add sprinkles to a classic cinnamon roll recipe, and you’ve got a party! These Overnight Funfetti Cinnamon Rolls are a fun way to start the morning!
Sprinkles have a magical element to them. Sure, they’re just colored bits of sugar. But as soon as you add sprinkles to a recipe, it becomes a party! Think about it. White cake is delicious. But add sprinkles to that white cake? Party time! Same thing goes with cinnamon rolls. I love a good cinnamon roll. But add in sprinkles? Let’s party!
These Funfetti Cinnamon Rolls are based on a recipe I shared years ago – these Overnight Cinnamon Rolls are a favorite in our house. Homemade cinnamon rolls are amazing, but they’re a bit difficult to pull off a fresh batch for breakfast. I mean I’ll eat a cinnamon roll any time of the day, but there is something magical about serving up warm, fresh cinnamon rolls with a mug of coffee for breakfast.
Overnight cinnamon rolls are the way to go if you want an effortless breakfast! All of the work is done the afternoon before. The next morning, you just pull the skillet out of the fridge and let it rest in a warm spot for about an hour and a half. I typically just stumble downstairs when I first wake up and pull the rolls out. Then I turn my attention to making coffee and actually waking up.
Funfetti Cinnamon Rolls
I was craving cinnamon rolls recently, so I decided to make a batch of those overnight cinnamon rolls. But as I was grabbing the flour from the pantry, I noticed the sprinkles. That’s when it hit me – Funfetti Cinnamon Rolls. They’re identical to regular cinnamon rolls, but with a party vibe!
What is funfetti?
Funfetti is a blending of ‘fun’ and ‘confetti,’ and it involves adding sprinkles to the cake batter and frosting. Pillsbury coined this term back in 1989, and since then funfetti desserts have become wildly popular. Just look at the boxed cake mix section next time you go shopping – there are no less than 8 different versions of funfetti cake! Different colors for the sprinkles, different shapes for the sprinkles. You name it.
Turning our attention back to these Funfetti Cinnamon Rolls, I ‘funfetti’d’ these by adding a generous amount of sprinkles to both the dough as well as the filling. Robbie, our 6-year-old son, loved the sprinkle twist. Me? I just loved having an excuse to make cinnamon rolls! I hope you enjoy these fun cinnamon rolls as much as we did – happy baking!
Did you make a batch of these Funfetti Cinnamon Rolls at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Overnight Funfetti Cinnamon Rolls
For the Cinnamon Filling
- ½ cup granulated sugar
- 1 Tbsp cinnamon
For the Dough
- 8 Tbsp unsalted butter softened and divided, plus more for greasing pan
- 3 Tbsp granulated sugar
- ¾ tsp salt
- 1 large egg
- ½ cup milk
- 3½ tsp instant dry yeast Note: this is slightly less than (2 ¼-oz packages)
- 2¼ cups all-purpose flour
- ⅔ cup rainbow sprinkles divided, plus more for topping
For the Glaze
- 1 cup confectioner’s sugar
- 3 Tbsp milk
- ½ tsp vanilla extract
For the Cinnamon Filling
- Using a small bowl, combine sugar and cinnamon; set bowl aside.
For the Dough
- Using a countertop mixer, add 4 Tbsp of softened butter, sugar and salt; mix on medium speed until light and fluffy (~2-3 minutes). (Note: The remaining butter will be used after the dough has risen.)
- Add the egg and mix until just combined.
- Add the milk, yeast and flour; mix for 1-2 minutes on low speed, or until a smooth dough forms.
- Increase speed to medium and mix for 3-4 more minutes.
- Add ⅓ cup of sprinkles and mix on low speed for 1 minute, or until sprinkles have mixed into dough.
- Cover dough and place in a warm location (85°F). Let rise for 1½ hours.
- Once risen, transfer dough onto a lightly-floured countertop. Gently press dough into a 9”x12” rectangle.
- Spread the remaining 4 Tbsp of softened butter evenly across the dough. Sprinkle cinnamon filling (from above) and remaining ⅓ cup of sprinkles evenly on top.
- Beginning with a long edge, roll dough into a tight cylinder. Pinch seam closed. (Tip: Take care to keep ends of the cylinder even.)
- Using a sharp knife, slice the cylinder into 8 pieces.
- Grease the bottom of an 8” cast iron skillet with butter. Place the rolls cut-side down into the skillet.
- Cover skillet and refrigerate overnight. (Note: If you want to bake these rolls the same day, you can simply cover the dough and let it rise for 60 minutes at room temperature. Then skip the next step and proceed with baking.)
- The next morning, place skillet in a warm location until dough has filled bottom of the pan and increased in size (~90 minutes). (Note: Depending on how warm the spot is, this step may take a bit more or a bit less time.)
- Bake at 325°F for 32-24 minutes, or until tops of rolls are golden brown.
- Let buns cool in pan for 15 minutes.
For the Glaze
- While buns are cooling, make the glaze by whisking together the powdered sugar, milk and vanilla. Once buns have cooled slightly, spread the glaze on top and sprinkle with additional sprinkles.
Looking for more tasty cinnamon roll recipes? Check out these other favorites, too: