Funfetti Cinnamon Rolls - No Knead
Serves 12
10 mins prep
20 mins cook
60 mins Rest Time
30 mins total
These funfetti cinnamon rolls are gooey, fluffy, and topped with cream cheese frosting. They're the perfect celebration cinnamon rolls! This is also a no knead recipe so you literally throw the ingredients onto a bowl and that's it. They turn out pillowy soft and buttery every time!
Dough
Filling
Frosting
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Dough
Combine warm water, 1 tsp 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.
⅕ ½ water⅕ 1 granulated sugar⅕ 1 active dry yeastIn 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.
⅕ 5 all purpose flour⅕ ¼ granulated sugar⅕ ⅛ sea salt⅕ ¾ butter⅕ 2 large eggs⅕ 1 pure vanilla extract⅕ ¾ milkMix until a cohesive dough forms. Cover the bowl with a dish cloth and place in a warm place (see notes) to rise until doubled, about 45 minutes. Butter a 9”x12” baking pan while it rises and prepare the cinnamon filling.
Punch down the dough and transfer onto a floured surface. Roll out a little, sprinkle the sprinkles on top, and fold the dough into thirds and then in half to form a rectangle and distribute the sprinkles. Roll the dough into a large rectangle, about 18” by 24”.
⅕ ¼ sprinklesSpread the cinnamon filling on top of the dough, leaving a 1” border on the top edge.
Roll into a log, starting at the long edge. Mark the roll into 12 equal pieces.
Using a piece of string or unflavoured floss, wrap the string around the log and pull to cut. Arrange each roll into the baking pan.
Let rise until doubled in size in a warm place, about 30 minutes.
Preheat oven to 180°C (350°F). Pour the heavy cream evenly over the rolls. Bake for 25-30 minutes or until the rolls are golden brown on top. Let cool inside the pan – make the frosting while it cools.
⅕ ½ heavy cream
Filling
I like to make the filling as the dough rises to save on time. Combine all of the ingredients in a medium bowl and mix well to combine. Have the butter very soft, almost melted to blend easier. Set aside to use later.
⅕ ½ butter⅕ 1 brown sugar⅕ 2 ground cinnamon⅕ ⅛ sea salt
Frosting
Beat the butter, sugar, and salt in a stand mixer or with electric hand beaters until light and fluffy.
⅕ ½ butter⅕ 1 powdered sugar⅕ ⅛ sea saltAdd chunks of cream cheese into the butter in a few additions, beating very well in between. It should be fluffy.
⅕ 4 cream cheeseAdd vanilla and cream, and beat until fluffy.
⅕ 1 pure vanilla extract⅕ 3 heavy creamSpread on top of the rolls while they are still warm so that the frosting melts into the rolls a little bit. Serve warm!
