Irresistibly Gooey No-Knead Funfetti Cinnamon Rolls with Velvety Cream Cheese Frosting
Prepare to be absolutely enchanted by these incredible Funfetti Cinnamon Rolls! They are the epitome of gooey perfection, boasting a light-as-air, fluffy texture, all crowned with a generous swirl of luscious cream cheese frosting. These aren’t just any cinnamon rolls; they are the ultimate celebratory treat, perfect for birthdays, holidays, or any day that deserves a sprinkle of joy. What makes them even more remarkable? This is a completely no-knead recipe! That’s right, you simply toss the ingredients into a bowl, give them a quick mix, and let time work its magic. The result? Consistently pillowy soft, buttery, and utterly delightful rolls every single time.
Many people wonder about the secret to achieving such an irresistibly gooey texture in these buns. The magic lies in two crucial elements: the precise ratio of filling to dough and, most importantly, the heavy cream generously poured over the rolls just before they go into the oven. This cream works wonders by steaming the buns as they bake, locking in moisture and ensuring they remain incredibly soft. Furthermore, it beautifully melds with the rich cinnamon-sugar mixture, transforming it into a luxurious, caramel-like sauce that pools at the bottom of each roll, creating that signature gooey center we all adore.
And let’s not forget the star on top: our perfectly fluffy and tangy cream cheese frosting, adorned with even more festive sprinkles! The beauty of this frosting is its versatility. If you prefer a more melted, glazed effect where the icing seeps deliciously into the warm crevices of the rolls, then frost them immediately after they come out of the oven, while they’re still warm, just as I love to do. However, if you’re a fan of a thicker, more structured, and fluffier frosting, simply wait until your funfetti cinnamon rolls have cooled down completely, or are at least barely warm, before spreading on that creamy goodness. Either way, it’s a taste sensation you won’t soon forget.
Mastering the No-Knead Dough: The Foundation of Fluffy Rolls
My enthusiasm for this specific no-knead enriched dough recipe knows no bounds! It’s become my go-to for a vast array of baked goods, from heavenly strawberry rolls to decadent chocolate babka. The beauty of this dough lies in its simplicity and surprising results: I’ve found that the less it’s mixed, the more spectacular its flavor and texture become! This truly is a game-changer for anyone intimidated by traditional bread making.
When you initially combine the ingredients for this no-knead dough, you might notice it appears quite wet and sticky. Don’t panic – this is exactly the consistency you’re looking for! This high hydration is key to its tender, pillowy softness once baked. As the dough rests and rises, the flour will gradually absorb the liquid, and the mixture will transform into a more cohesive, workable dough. If, however, your dough seems excessively liquidy, more like a pancake batter than a thick dough, you can carefully add a small amount of additional flour, just enough to bring it together into a more manageable mass.
To ensure consistent results every time, I cannot stress enough the importance of weighing your flour. Measuring flour by volume (using cups) can be notoriously inaccurate, leading to varying dough consistencies. A kitchen scale provides precision, eliminating guesswork and dramatically improving your baking success. Rest assured, I’ve rigorously tested this dough countless times with different types and brands of all-purpose flour, and when measured correctly, it consistently yields perfect results.
When it came to incorporating sprinkles for that festive funfetti effect, I experimented a bit. My first attempt involved mixing the sprinkles directly with the flour before the initial rise. While it produced a visually interesting “cool marble effect,” the sprinkles actually melted and blended into the dough as it rose, losing their distinct funfetti colors. It looked unique, but it wasn’t the vibrant, speckled outcome I was aiming for. So, I pivoted to a different strategy: folding the sprinkles into the dough just before rolling it out. This method proved to be perfectly successful, ensuring the sprinkles remained intact and bright, creating that joyful, colorful burst throughout the rolls.
Essential Ingredients for Perfect Funfetti Cinnamon Rolls
The complete list of ingredients and detailed recipe instructions can be found in the recipe card below. This section offers valuable insights into each ingredient, including potential substitutions and crucial baking tips to ensure your funfetti cinnamon rolls turn out flawlessly.
- Active Dry Yeast: While instant dry yeast can be used, I personally prefer the nuanced flavor that active dry yeast imparts to the dough. You’ll typically need one standard packet, which is about 7 grams, to get your dough rising beautifully.
- All-Purpose Flour: For the most precise and consistent results, I highly recommend weighing your flour using a kitchen scale. If you don’t have a scale, proper volumetric measuring is essential: first, stir the flour in its bag to aerate it, then gently spoon it into your measuring cup without packing it down. Finally, level off the excess with the flat edge of a knife. Avoid scooping directly with the cup or tapping it, as this can compact the flour and lead to an overly dry dough.
- Butter: For both the dough, the rich cinnamon filling, and the creamy frosting, it’s crucial that your butter is softened to room temperature. This ensures it creams smoothly and incorporates properly into each component. Always opt for good quality, real butter; its flavor and fat content make a noticeable difference in the final taste and texture.
- Sprinkles: To achieve that classic funfetti look without undesirable color bleeding, I recommend using a combination of jimmies (the small, rod-shaped sprinkles) and confetti sprinkles (flat, pastel shapes and circles). Avoid nonpareil sprinkles (the tiny balls) for the interior of the rolls, as their small size and close proximity often cause colors to bleed, potentially resulting in a muddy, brownish appearance. While naturally colored sprinkles are an option, be aware that they sometimes have an even greater tendency to bleed than artificial ones.
- Brown Sugar: For a truly gooey, intensely flavorful filling, always use packed old-fashioned brown sugar. Its molasses content adds moisture and a rich, deep caramel note that is indispensable for the signature cinnamon roll experience.
- Ground Cinnamon: The aroma and flavor of cinnamon are central to this recipe. For the most vibrant and potent cinnamon taste, use freshly ground cinnamon if possible. If not, ensure your ground cinnamon is fresh and not stale, as older spices can lose their potency.
- Heavy Cream: This is a secret weapon for achieving truly gooey and fluffy cinnamon rolls. Pouring heavy cream over the rolls just before baking creates a steamy environment in the oven, which keeps the buns incredibly soft and moist. It also mingles with the cinnamon sugar filling, transforming it into that irresistible, caramel-like sauce. Heavy cream is also used in the cream cheese frosting to make it extra light and wonderfully fluffy. Look for cream with a fat content of 35% or higher; whipping cream works perfectly.
- Powdered Sugar: Also known as icing sugar or confectioners’ sugar, this fine sugar is essential for a smooth, lump-free frosting. Sifting the powdered sugar before adding it to the frosting mixture is a simple step that guarantees an extra silky and fluffy texture.
- Cream Cheese: For the richest, smoothest, and most stable cream cheese frosting, always use full-fat cream cheese. Low-fat or reduced-fat cream cheese contains more water, which can result in a thin, watery, and less flavorful frosting that won’t hold its shape as well.
Crafting the Perfect No-Knead Dough: Step-by-Step
Creating this dough is surprisingly straightforward, a testament to the magic of the no-knead method. Here’s how to ensure it comes together perfectly:
- Begin by activating your yeast. In a small bowl, combine warm water (ensure it’s warm to the touch, not hot – think bathwater temperature, between 105-115°F or 40-46°C), 1 teaspoon of granulated sugar, and your active dry yeast. Stir gently until the yeast completely dissolves. Allow this mixture to sit undisturbed for about 5 minutes. During this time, a foamy layer should form on top, indicating your yeast is active and ready to work. If, after 10 minutes, no foam appears, your yeast may be old or the water temperature was incorrect; discard it and try again with a fresh packet of yeast.
- In a generously sized mixing bowl, combine the all-purpose flour, the remaining granulated sugar, and sea salt. Give these dry ingredients a good stir to ensure they are well combined. Create a “well” or a hollow space in the center of the dry mixture. Into this well, add the softened butter, large eggs, pure vanilla extract, warm milk, and finally, your activated yeast mixture.
- Using a wooden spoon or sturdy spatula, mix all the ingredients until they come together to form a cohesive, albeit sticky, dough. Avoid overmixing; just combine until no dry streaks of flour remain. Cover the bowl snugly with a clean dishcloth and place it in a warm environment to rise. A good warm spot can be a slightly warmed oven (see notes below for the “best way to let dough rise”), a sunny windowsill, or even near a warm appliance. Let the dough rise until it has visibly doubled in size, which typically takes about 45 minutes, depending on the warmth of your environment. While the dough is rising, take a moment to butter a 9×12-inch baking pan, preparing it for your delicious rolls. This is also the perfect time to prepare your cinnamon filling.
- Once your dough has proudly doubled in size, gently punch it down to release the air. Transfer the dough onto a lightly floured surface. Roll it out a little to form a rough rectangle. Now, evenly sprinkle your chosen funfetti sprinkles over the surface of the dough. To distribute the sprinkles thoroughly without melting them, fold the dough into thirds (like a letter), then fold it in half. This gentle folding helps to integrate the sprinkles throughout. Now, roll the dough into a large, even rectangle, aiming for dimensions of approximately 18 inches by 24 inches.
- Carefully and evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough, making sure to leave a 1-inch border clear along the top long edge. This border will help seal the log when you roll it.
- Starting from one of the long edges, carefully and snugly roll the dough into a tight log. Once rolled, use a ruler or visual estimation to mark the log into 12 equal pieces.
- For clean, precise cuts that don’t squish your rolls, use a piece of unflavored dental floss or a thin piece of kitchen string. Slide the string underneath the log at one of your marks, cross the ends over the top, and pull firmly to cut through the dough. Gently scoop up each perfectly cut roll with your hands and arrange them in your prepared 9×12-inch baking pan. If any filling escapes during cutting, simply scoop it back onto the top of the roll. Repeat this process for all the remaining pieces.
- Cover the baking pan again with a dishcloth and allow the rolls to rise a second time in a warm place until they have doubled in size, which should take approximately 30 minutes. This second rise ensures extra fluffiness.
- While the rolls are undergoing their final rise, preheat your oven to 180°C (350°F). Once the oven is preheated and the rolls have doubled, pour the ½ cup of heavy cream evenly over the tops of the risen rolls. This crucial step contributes immensely to their gooey texture. Bake for 25-30 minutes, or until the tops of the rolls are beautifully golden brown and the centers are cooked through. Remove the pan from the oven and let the rolls cool slightly in the pan. This is the ideal time to prepare your luscious cream cheese frosting!
Whipping Up the Rich Cinnamon Filling
To maximize your time in the kitchen, I highly recommend preparing the cinnamon filling while your dough is undergoing its first rise. This parallel process allows for efficient baking and ensures all components are ready when you need them.
Gather all the filling ingredients in a medium-sized bowl. It’s essential that your butter for the filling is very soft, almost to the point of being melted, as this will make it incredibly easy to combine with the brown sugar, cinnamon, and sea salt. Mix everything together thoroughly until you have a uniform, spreadable paste. Set this fragrant mixture aside; it will be ready to use as soon as your dough is rolled out.
The Luscious Cream Cheese Frosting
No funfetti cinnamon roll is complete without a generous slather of tangy, sweet cream cheese frosting. This recipe delivers a frosting that is light, fluffy, and perfectly complements the rich rolls.
- In the bowl of a stand mixer fitted with the paddle attachment, or using electric hand beaters, beat the softened butter, powdered sugar, and a pinch of sea salt together. Whip on medium-high speed until the mixture becomes wonderfully light and fluffy, usually about 2-3 minutes. This aeration is key to a tender frosting.
- Next, add the cream cheese in a few gradual chunks. It’s important for the cream cheese to be softened (ideally for about 10 minutes at room temperature) to prevent lumps. Beat very well after each addition, ensuring the cream cheese is fully incorporated and the mixture remains fluffy. Continue beating until the frosting is smooth and airy.
- Finally, add the pure vanilla extract and the heavy cream. Beat again until the frosting reaches your desired light and fluffy consistency.
- The choice of when to frost is entirely up to your preference! For a delightful, slightly melted glaze that allows the frosting to seep into every nook and cranny of the warm rolls, spread it generously over the funfetti cinnamon rolls while they are still warm, fresh from the oven. If you prefer a stiffer, more pronounced frosting that sits proudly on top, wait until the rolls have cooled down completely, or are just barely warm. Serve these celebratory treats warm, and watch them disappear!
Frequently Asked Questions About Funfetti Cinnamon Rolls
Getting buttery, light, and wonderfully fluffy cinnamon rolls is a common goal, and it largely hinges on a few key steps. First and foremost, proper flour measurement is critical. I wholeheartedly recommend using a kitchen scale to weigh your flour for the most accurate results; even an inexpensive scale can significantly improve your baking. If a scale isn’t available, make sure to measure correctly by first stirring your flour to aerate it, then spooning it gently into your dry measuring cup, and leveling off the top with the flat edge of a knife, taking care not to pack the flour. This is the next best option for accuracy.
My personal favorite tip, however, is to handle the dough as minimally as possible. The less you work this enriched dough, the more tender and fluffier your rolls will turn out – it’s a consistent result every time!
Finally, the heavy cream poured over the rolls just before baking is an absolute game-changer. It creates a steamy environment, transforming the filling into that beautiful gooey caramel-like mess while simultaneously steaming the dough into puffs of cloud-like softness.
Yes, absolutely! When you first mix all the ingredients together, this particular dough is designed to be quite sticky and a bit wet. This high hydration is what contributes to its incredible tenderness and gooey texture once baked. Don’t be alarmed! As the dough rests and goes through its rising period, the flour will absorb more of the liquid, and the mixture will become much more cohesive and dough-like. If, however, your dough appears excessively sticky and runny (resembling pancake batter rather than a thick, shaggy dough), then you might need to add just a little more all-purpose flour, one tablespoon at a time, until it achieves a more traditional, albeit still soft, dough consistency.
For the best visual appeal and to prevent color bleeding within your funfetti cinnamon rolls, I recommend opting for jimmies (the small, rod-shaped sprinkles) and confetti sprinkles (flat pastel shapes and circles). These types of sprinkles hold their shape and color better during the rising and baking process. Nonpareil sprinkles (the tiny, round balls) are generally too small and, when packed together in the dough, tend to bleed their colors into each other, which can unfortunately result in a rather unappetizing brownish tint on the inside of your rolls. While naturally colored sprinkles are an option for those seeking an alternative, it’s worth noting that they often have an even higher tendency to bleed color than their artificially colored counterparts.
The secret to the unparalleled gooeyness of these funfetti cinnamon rolls lies in a special technique: pouring heavy cream over the rolls just before they enter the oven. This heavy cream serves multiple purposes. As it bakes, it creates a steamy environment, which helps to keep the buns incredibly soft and moist from the inside out. More importantly, this cream combines with the rich cinnamon-sugar mixture in the filling, transforming it into a luxurious, thick, caramel-like sauce that saturates the bottom of the rolls and creates that irresistible, melt-in-your-mouth gooeyness that everyone loves.
If your cinnamon rolls shrank in the oven or developed noticeable gaps in their beautiful swirls, it’s most likely due to the dough being over-proofed. Over-proofing means allowing the dough to rise for too long or in too warm an environment, causing the yeast to become overactive and the gluten structure to weaken. When this happens, the dough loses its ability to hold its shape during baking, leading to shrinking and gaps. To prevent this, only let the dough rise until it has just doubled in volume – not more! In fact, sometimes I even slightly under-proof the dough to ensure I get tighter, more uniform rolls. Another contributing factor could be overbaking; baking the rolls for too long can dry them out, which also leads to shrinkage and a less desirable texture. Always keep an eye on them and remove them from the oven as soon as they are golden brown.
Explore More Effortless No-Knead Recipes
If you loved the simplicity and deliciousness of these funfetti cinnamon rolls, you’re in for a treat! My no-knead dough is incredibly versatile and forms the base for many other delightful baked goods. Discover more easy-to-make, incredibly tasty recipes:
- Blueberry Cinnamon Rolls – No Knead
- Gooey Strawberry Cream Cheese Rolls – No Knead
- Poppy Seed Roll – As good as your Grandma’s!
- Chocolate Tahini Babka (No Knead Recipe)
Happy baking! xx
Did you make this recipe? I would love for you to rate this recipe and share your thoughts in the comments below!
Share your delightful creation on Instagram and don’t forget to tag@flouringkitchen so I can see your wonderful results!
📖 Recipe
Funfetti Cinnamon Rolls – No Knead
Mary
Pin Recipe
Shop Ingredients
Equipment
-
9″x12″ baking pan
Ingredients
Dough
- ½ cup water warm to the touch (not hot)
- 1 teaspoon granulated sugar
- 1 packet active dry yeast 7g
- 5 cups all purpose flour 600g
- ¼ cup granulated sugar
- ⅛ teaspoon sea salt
- ¾ cup butter softened
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup milk warm to the touch (not hot)
- ¼ cup sprinkles
- ½ cup heavy cream
Filling
- ½ cup butter softened
- 1 cup brown sugar packed
- 2 tablespoon ground cinnamon
- ⅛ teaspoon sea salt
Frosting
- ½ cup butter softened
- 1 cup powdered sugar
- 4 ½ oz cream cheese softened for 10 minutes
- 1 teaspoon pure vanilla extract
- 3 tablespoon heavy cream
Shop Ingredients on Jupiter
Instructions
Dough
-
Combine warm water, 1 teaspoon sugar, and yeast in a small bowl. Stir until yeast dissolves. Let it sit for about 5 minutes so that a foam starts to form on top. If a foam doesn’t form in 10 minutes, discard and try again with another packet of yeast.½ cup water, 1 teaspoon granulated sugar, 1 packet active dry yeast
-
In a large bowl combine flour, sugar, salt, and stir. Make a well in the middle and add the butter, eggs, vanilla, milk, and yeast mixture.5 cups all purpose flour, ¼ cup granulated sugar, ⅛ teaspoon sea salt, ¾ cup butter, 2 large eggs, 1 teaspoon pure vanilla extract, ¾ cup milk
-
Mix until a cohesive dough forms. Cover the bowl with a dish cloth and place in a warm place (see notes for ideal conditions) to rise until doubled, about 45 minutes. Butter a 9”x12” baking pan while it rises and prepare the cinnamon filling.
-
Gently punch down the dough to release the air and transfer onto a lightly floured surface. Roll out the dough into a rough rectangle. Evenly sprinkle the sprinkles on top, then fold the dough into thirds and then in half to form a rectangle and distribute the sprinkles throughout. Now, roll the dough into a large rectangle, about 18” by 24”.¼ cup sprinkles
-
Spread the cinnamon filling evenly on top of the dough, ensuring you leave a 1” border clear on the top long edge.
-
Starting from the long edge, carefully roll the dough into a tight log. Once rolled, mark the log into 12 equal pieces for cutting.
-
Using a piece of unflavored dental floss or kitchen string, wrap it around the log at each mark and pull to cut. This method yields clean cuts without squishing the rolls. Arrange each roll snugly into the prepared baking pan, scooping any escaped filling back on top.
-
Cover the pan and let the rolls rise again in a warm place until doubled in size, which should take approximately 30 minutes.
-
Preheat oven to 180°C (350°F). Evenly pour the heavy cream over the risen rolls. Bake for 25-30 minutes, or until the rolls are golden brown and cooked through. Allow them to cool slightly in the pan while you prepare the frosting.½ cup heavy cream
Filling
-
To save time, prepare the filling while the dough is rising. In a medium bowl, combine all the filling ingredients, ensuring the butter is very soft (almost melted) for easier blending. Mix well until cohesive and set aside.½ cup butter, 1 cup brown sugar, 2 tablespoon ground cinnamon, ⅛ teaspoon sea salt
Frosting
-
In a stand mixer or with electric hand beaters, beat the softened butter, powdered sugar, and sea salt until the mixture is light and fluffy.½ cup butter, 1 cup powdered sugar, ⅛ teaspoon sea salt
-
Add the cream cheese in a few additions, beating very well after each to ensure a smooth, fluffy frosting.4 ½ oz cream cheese
-
Stir in the vanilla extract and heavy cream, then beat until the frosting is light and fluffy.1 teaspoon pure vanilla extract, 3 tablespoon heavy cream
-
Spread the finished frosting on top of the funfetti cinnamon rolls. For a melted, glazed effect, frost them while still warm. For a stiffer, fluffier frosting, wait until they cool. Serve warm and enjoy!
Notes
Best way to let dough rise: Achieving the perfect rise for this rich dough, which contains a good amount of butter and sugar, requires a warm environment. My favorite method is to preheat your oven to 180°C (350°F) for just 3 minutes, then immediately turn it off. Place your covered bowl of dough inside the slightly warmed, but off, oven. This creates a cozy, consistent temperature that encourages yeast activity without overdoing it. It’s crucial that the oven is not hot (above 55°C / 130°F), as excessive heat will kill the yeast and prevent your dough from rising.