Birthday brunch? Easter brunch? Absolutely no occasion at all but the craving for buns? These will assuredly become a new favorite.
Happy Thursday, ya’ll! Boy am I into bright, happy colors, and chucking sprinkles wherever I can. I discovered the utility of confetti discs in my culinary repertoire, these rolls being my first muse with this new iteration of sprinkles.
Sorry, Jimmy, but we might be breaking up.
However, you should definitely hook yourself up with these Funfetti Cake Cinnamon Rolls. My classic gooey semi-brioche base speckled with funfetti, filled with funfetti, and finished with a flurry of funfetti atop a delectable cake batter cream cheese frosting. They’re soft and buttery and just about every adjective you can conjure to describe what a cinnybun should boasts in its personality.
Seriously, the splice of cake and cinnamon roll is brilliant, craveworthy, and delightfully appealing to the eyes. How PRETTY are these spirals?!
Okay, enough gushing. Let’s eat.
Funfetti Fetish
Strong word, but yeah, I am absolutely obsessed with funfetti. I know I said that and I’ll say it again, damn it.
My cinnamon roll base is amplified with the addition of sprinkles in the dough. Otherwise, the formula is the same. Proof yeast in warm milk (you should be able to comfortably dip a clean finger into the liquid) and brown sugar until poofy. Whisk some melted butter and an egg in a large mixing bowl, then dump in the milk mixture and stir in your funfetti sprinkles.
Note: do not use nonpareils. Jimmies or discs only. Nonpareils bleed more than my nose after taking too much Sudafed.
With the mixer running and your bread hook attached, add in your flour one cup at a time. I needed about 3 1/2 cups for my dough to be the correct balance of tacky and cohesive. It should not be overly sticky.
Knead the dough about 10 minutes or so. Grease a clean bowl, form the dough into a nice ball, and plop both sides into to coat with the butter or oil you used to moisten the bowl. Cover and let rise until doubled, about 60 minutes or so.
Fill My Buns
Punch down the dough, flour a clean flat surface, and roll into a big fat rectangle.
Spread the dough with softened butter. Toss together cinnamon and brown sugar and swipe over the butter, then sprinkle on MORE FUNFETTI YAY.
Slice the dough into 12 even strips and roll into your buns. Or, roll into a big log and cut 12 buns with a sharp knife or unscented dental floss. Place the rolls in a clean, lightly greased 9 x 13 inch baking pan. Cover and rise about 20-30 minutes, during which time you’ll want to heat the oven to 375 degrees.
Alternatively, cover the rolls and pop in the fridge for up to 2 days before baking!
When ready to put the buns in the oven, uncover and bake 18-20 minutes until golden and aromatic. Rolls straight from the fridge will likely need a few minutes longer.
It’s Your Birthday Cake!
Finally, the cake batter frosting. Boy oh boy is this a treat. Ever since I discovered cake batter extract, I feel compelled to use it in many a birthday-themed treat. Sooo we may not be over this party vibe yet.
Mix up your frosting: butter, cream cheese, vanilla and cake batter extracts, then powdered sugar. Spread the fluffy buttercream over the warm rolls and finish with a smattering more of funfetti.
Leftover rolls, once cooled properly, keep well in the fridge for up to 5 days and freeze for up to 3 months. A countertop thaw will take about 30 minutes or so, after which I like to microwave the bun for 15 seconds or so to soften a bit. MmmmHmmm.
Have FUN with this recipe! Be on the lookout for my 2026 Easter menu next week, too. These guys are definitely on it.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Fun fun fun fun:
Baked Birthday Funfetti Doughnuts
funfetti cake cinnamon rolls
Ingredients
- 1 cup warm milk
- 1/4 cup dark brown sugar
- 2 1/4 tsp active dry yeast
- 4 tbsp butter, melted and cooled slightly
- 1 large egg, lightly whisked, at room temperature
- 1/4 cup funfetti jimmies or discs
- 3-3 1/2 cups all purpose flour
filling
- 6 tbsp butter, softened
- 2/3 cup dark brown sugar
- 2 tsp cinnamon
- 3 tbsp funfetti sprinkles or discs
cake batter frosting
- 4 tbsp butter, softened
- 4 oz cream cheese, cold
- 2 tsp vanilla extract
- 1 tsp cake batter extract
- 2 cups powdered sugar
Instructions
- In the bowl of a stand mixer, combine the milk, brown sugar, and yeast. Let sit until foamy, about 5-10 minutes. Whisk in the butter, beaten egg, and funfetti sprinkles.
- With the mixer running on low, add 3 cups of flour. Continue adding flour 1 tablespoon at a time until a soft, tacky, but cohesive dough forms and pulls away from the sides of the bowl. Continue kneading for 10-15 minutes.
- Grease a clean bowl with oil. Flip the dough into the bowl so both sides are coated. Cover in plastic wrap and let rise in a warm, draft-free spot until doubled, about 60-90 minutes.
- Lightly grease a 9 x 13 inch casserole dish. Flour a clean, flat surface. Punch down the dough and dump onto the floured area. Roll into a roughly 12 x 18 inch rectangle. Spread with the butter, leaving about 1/2 inch border. Toss together the brown sugar, and cinnamon, and spread over the butter. Evenly sprinkle the funfetti overtop.
- Roll from the long side into a log. Use a sharp knife to slice 12 rolls out of the dough. Cover and let rest 20-30 minutes longer until puffy. Or, transfer to the fridge and let rise overnight.
- Preheat oven to 375 degrees. Uncover the rolls and bake for 18-20 minutes until golden on top. If you refrigerated the rolls, you may need 22-25 minutes. Let cool 10-15 minutes.
- In a large bowl, beat the butter and cream cheese on medium speed until combined, then whip in the vanilla and cake batter extracts. Add powdered sugar 1/2 cup at a time, mixing between each addition until incorporated. Crank up the speed to high and whip until very fluffy, about 2-3 minutes. Spread generously onto the warm rolls and sprinkle with additional funfetti. ENJOY!
