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Let’s celebrate! These soft and fluffy funfetti sweet rolls are loaded with colorful sprinkles and a birthday cake crumb filling that will make any day feel like a party.
Funfetti Sweet Rolls
HELLO, PARTY PPL. It’s time to celebrate with these fluffy funfetti sweet rolls, studded with rainbow sprinkles and topped with a dreamy cream cheese frosting. They’re perfect for a birthday brunch, festive night in, or a special holiday breakfast. You’ll love ’em.
What are funfetti sweet rolls?
Funfetti has always been one of my FAVORITE flavors. I know it’s technically just a vanilla with sprinkles in it (which doesn’t really add anything except maybe a little extra sugar), but there’s something so much more exciting about it than plain old vanilla. You’ve probably noticed this, but I *love* making different versions of cinnamon rolls. Blueberry rolls, gingerbread cinnamon rolls, chocolate cinnamon rolls…I mean is there anything better than a fluffy, light, buttery dough bursting with a scrumptious filling? I think not.
And to me, funfetti and cinnamon rolls give off a very similar energy. They’re both decadent, special, and celebratory. So why not smoosh the two together into the birthday breakfast of your dreams? These festive funfetti sweet rolls are loaded up with sprinkles and filled with a buttery birthday cake crumb. Finish them off by slathering them in a dreamy cream cheese icing and topping with more sprinkles, and you’re in for a good start to your day.
And a sugar rush.
What do you need to make these funfetti rolls?
These birthday cake inspired rolls consist of 3 separate parts. It will require a bit more time and a fair amount of ingredients, but it will be sooooo worth it when you sink your teeth into a sugar, buttery bite.
Classic sweet roll dough: We made these birthday cake rolls with our tried and true cinnamon roll dough recipe. It calls for simple, pantry staples and comes together in a pinch!
Birthday Cake Crumb: The filling recipe for these funfetti rolls is adapted from the iconic Cristina Tosi Birthday Cake Crumb you can find at Milk Bar. If you’ve never had the Milk Bar Funfetti Birthday Cake get your butt over to one and grab yourself a slice. Or a whole cake hehe.
Cream Cheese Icing: No sweet roll is complete without a decadent cream cheese frosting. Make sure your cream cheese and butter are at true room temperature to ensure they whip up into a dreamy icing.
Tips for the best funfetti sweet rolls
If you’re new to yeasted dough, follow the recipe closely, trust the process, and follow these 3 rules:
Be Patient: Yeasted dough requires some extra time and planning but it’s so worth it for these birthday cake rolls. Make sure you give the dough the full rise time for the ultimate soft and fluffy dough. If you try to rush the process you can end up with sad, dense rolls.
Don’t over bake them: I think we can all agree that the best part of a cinnamon roll is the gooey, slightly underbaked center. It’s a fine line between overbaked and too doughy, so keep an eye on them in the last 10 minutes of baking and remember that they will continue to bake as they cool!
Eat them warm: Sweet rolls are best hot from the oven (duh.), but don’t worry if you have leftovers that you want to enjoy later. Simply pop your funfetti roll in the microwave for 20 seconds to get it gooey and warm again!
How to store birthday cake rolls?
We highly recommend inhaling the whole pan of these funfetti sweet rolls as soon as they’re cool enough to not burn the roof of your mouth. But 12 rolls can also be a lot for one sitting, especially if you’re making these for a smaller group of people. If you don’t finish your rolls, you can keep them in the pan and tightly wrap the pan in tinfoil or plastic wrap. The rolls will keep in the fridge for up to 7 days! When you’re ready to enjoy one, you can microwave it in 30 second increments until the center is warm and gooey!
What if I want to freeze my bday cake rolls?
You sure can! If you anticipate wanting to freeze some of your rolls, don’t frost all of them. Frost the ones you intend on eating and leave the others bare. Wait for them to cool completely and then store in an airtight plastic bag or freezer safe container in the freezer for up to 2 months! When you’re ready to eat them, place them on the counter for 30 minutes to thaw out before reheating in a 350°F oven for 10 minutes. Enjoy!
In a large bowl combine 2 cups of the flour, yeast, salt and sugar in a bowl. Mix to combine.
In a microwave safe bowl microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture. Add the egg.
Beat on low speed, gradually increasing to high until completely combined, about 2 minutes. Scrape down the bowl and add 1 ½ more cups of flour, beating until combined. Add the remaining cup of flour in a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.
Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until the dough has doubled in size.
Combine the brown sugar, white sugar, flour, baking powder, salt and sprinkles together. Mix well. Add the oil and vanilla and mix until the mixture resembles wet sand and clumps together.
Transfer to your prepared baking sheet, spreading into an even layer. Bake for 15 minutes or until light golden brown. Remove from the oven and allow to cool completely while your dough finishes rising.
Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface. Spread 2 Tablespoons of softened butter all the way to the edge of the dough, using an offset spatula or the back of a spoon to spread it evenly. Sprinkle the cooled funfetti crumbs over the butter, gently pressing them into an even layer.
From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
Use floss or a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 x 13 pan lined with parchment paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
Bake the rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
While the rolls cool, make the cream cheese frosting. In a stand mixer fit with the whisk attachment combine the cream cheese, butter, powdered sugar, salt, and vanilla extract. Beat on low speed, gradually increasing to high until light and fluffy. Spread the icing evenly over the 12 rolls. Enjoy warm!