What is better than waking up to the smell of homemade cinnamon rolls? Gooey cinnamon sugar filling topped with a cream frosting? There was only one way to elevate these and that was by adding loads of sprinkles 🙂 These Confetti Cinnamon Rolls have all of the elements of a classic cinnamon roll, but a fun spin!
For this recipe I used confetti quins. I absolutely love how fun and pretty they look and I like the pastel colors. You can also use traditional sprinkles. Looking for other cinnamon rolls? Click here for more recipes 🙂
HOW TO GET THE PERFECT SWIRL
There are a few different ways you can make your filing and I found the below tips make the best tasting that won’t ooze out everywhere!
- The filling: For the filling I prefer to combine soft and almost melted butter with brown sugar, cinnamon and my secret ingredient, vanilla extract! I make this while the dough I rising the first time to allow the flavors to meld. Spreading will also be easier wince the butter mixture is soft.
- Don’t fill to the edge: When spreading on the filling make sure to leave about a 1/4 inch around the outside. otherwise your filling will ooze out everywhere and we don’t want that!
- How to cut the cinnamon rolls: Cutting the rolls is honestly as important as not spreading the filling to the edge. There are a few different methods that work, but my favorite is using a sharp serrated knife. If you try to use a normal knife you will end up smooshing the rolls and smearing the filling everywhere! Another trick people like is to use plain dental floss. Either will work perfectly! One thing to remember, the swirls may not look perfect but ultimately they will spread out while baking and be topped by frosting, so they don’t need to be perfect!
- Parchment paper: Lining your pan with parchment paper is key to ensuring any filling that does leak out stays under the rolls and will absorb back in. It also makes it significantly easier to clean the 9×13 inch baking pan and lift the rolls out if you’d like to serve them on a dish.
HOW TO MAKE THESE THE NIGHT BEFORE
Make the recipe as directed and cut the rolls. Place in a greased 9×13 in baking pan with parchment paper (if you don’t have any, you can spray the pan with nonstick cooking spray) and cover with plastic wrap. Place them in the fridge overnight or for up to 24 hours. When you are ready to bake them, place the cinnamon rolls on the counter and allow them to come up to room temperature. Once they have come to room temp, let them rise for 1 hour before baking as directed.
HOW TO STORE THE CINNAMON ROLLS
These cinnamon rolls can be stored at room temperature for 2 days, or in the refrigerator for up to 5 days (if they last that long 🙂 ) I suggest reheating for 10-15 seconds before eating so that they will be soft and seem freshly baked again!
These cinnamon rolls are so fun, and using the sprinkles gives the dough almost a tie-dye effect. They’re perfect for breakfast the morning of a birthday, or for a weekend brunch with friends. They’re homemade but super easy to make! If you try this recipe, I’d love to hear your thoughts in the comments 🙂
Confetti Cinnamon Rolls
Ingredients
For the dough:
- 1 packet Instant dry yeast 2 ¼ teaspoons
- 1 cup whole milk warmed
- ¼ cup granulated sugar
- ¼ cup salted butter melted
- 2 eggs room temperature
- 1 tsp vanilla extract
- 3 ¼ cups all-purpose flour
- 1 tsp kosher salt
- ½ cup sprinkles confetti or normal jimmies
- ¼ cup heavy cream
For the filling:
- ½ cup salted butter room temperature
- 1 tsp vanilla extract
- 1 cup light brown sugar
- 3 tbsp cinnamon
For the frosting:
- ½ cup salted butter room temperature
- 1 tsp vanilla extract
- 2 cup powdered sugar
- ½ tsp kosher salt
- ¼ cup heavy cream or milk
- ¼ cup sprinkles for garnish
Instructions
For the dough:
- Add milk to a heatproof bowl and microwave for 20-30 seconds, until warm. Add the milk, instant dry yeast and granulated sugar to the bowl of a stand mixer fitted with a dough hook. Stir on low to incorporate.
- Add in the melted butter, vanilla extract and eggs and mix on low until combined. While the mixer is on low, add the flour one cup at a time and then the salt. Mix on low for an additional 5 minutes. This will knead the dough so you don't have to! If you do not have a stand mixer, knead by hand. When the 5 minutes is up, fold in the sprinkles until just incorporated. Add the dough to a well oiled (with vegetable oil or butter) large bowl. Cover loosely with a towel or plastic wrap and place in the oven (not turned on) to let it rise for 1 hour. After 1 hour, the dough should almost double in size.
For the filling:
- While the dough is rising, make your filling! In a small bowl combine the softened butter, brown sugar, cinnamon, vanilla and salt. Set aside until needed.
For assembly:
- Grease and line a 9×13 inch baking pan with parchment paper and set aside, When the dough has risen, punch down the dough and empty out onto a counter lightly dusted with flour. Roll into a 20×14 inch rectangle. Spread softened butter mixture over dough, leaving a ¼ inch margin at the far side of the dough.
- Starting with the longest edge closest to you roll the dough into a log, keeping it tight as you go. Use a sharp serrated knife and cut into 12 even rolls. Place the cinnamon rolls into the prepared baking pan. Cover with plastic wrap and let rolls rest for 30-45 minutes at room temperature to allow them to rise. If you'd like to make these the next day, cover with plastic wrap and place in the refrigerator overnight. (see below for notes on how to make these overnight)
- Preheat the oven to 350°. Remove the clear wrap and pour ¼ cup heavy cream between the rolls. Bake for 20-25 minutes, or until they start to turn golden brown. You want to slightly underbake them so they stay soft!
For the frosting:
- Mix together the soft butter, vanilla and salt. Add powdered sugar and beat until smooth. Depending on how thin you want your frosting, add 1 tablespoon of heavy cream or milk at a time until it reaches desired consistency. Spread the frosting on the rolls and top with extra sprinkles. Enjoy!