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These Funfetti cinnamon rolls are soft, buttery, and irresistibly gooey, finished with a tangy cream cheese frosting and extra sprinkles. This no‑knead recipe is quick and forgiving: you simply mix the ingredients in a bowl, let the dough rise, shape, and bake. The rolls come out pillowy every time and are perfect for celebrations or a weekend brunch.
What makes these cinnamon rolls so gooey is the right balance of filling and dough plus a splash of heavy cream poured over the rolls before baking. The cream creates steam during baking to keep the rolls tender and combines with the cinnamon sugar to form a caramel‑like sauce in the pan.
The cream cheese frosting is light, tangy, and studded with sprinkles for even more fun. If you prefer a softer glaze that melts into the rolls, spread the frosting while the rolls are still warm. For a thicker, fluffier frosting, wait until the rolls are completely cool before icing them.
The deal with the dough
I use a simple no‑knead enriched dough that works for many sweet breads and rolls. The dough looks loose and sticky at first, which is exactly what you want — the texture tightens up as the flour hydrates while the dough rises. If the mixture seems more like a batter than a dough, add a little extra flour until it holds together.
Weighing flour produces the most consistent results; if you don’t have a scale, aerate the flour, spoon it into the cup, and level it off without packing. Another important tip: handle the dough as little as possible. The gentler you are, the lighter and more tender the final rolls will be.
I tested folding sprinkles into the dough rather than mixing them with the flour before rising. If you mix sprinkles directly into the flour and let the dough rise, the colors can bleed and create an uneven, marbled look. I prefer folding a portion of the sprinkles into the dough after the initial roll‑out so the colors remain bright and evenly distributed.
Key Ingredients
Full ingredients and the detailed recipe are in the recipe card below. Read this section for ingredient notes, substitutions, and baking tips.
Active dry yeast: One packet (7 g) of active dry yeast. Instant yeast can be used in a pinch, but active dry yeast gives a slightly better flavor in this recipe.
All‑purpose flour: For best results weigh the flour. If using cups, fluff the flour, spoon into the measuring cup, and level off without packing.
Butter: Use real butter and have it softened for the dough, filling, and frosting. Soft butter blends smoothly and improves flavor and texture.
Sprinkles: Choose jimmies (rod sprinkles) or flat confetti sprinkles for the interior. Very small nonpareils tend to bleed color and can create a brownish tint inside the dough.
Brown sugar: Packed brown sugar gives the filling a rich, sticky texture and deep flavor.
Ground cinnamon: Freshly ground cinnamon yields the brightest flavor.
Heavy cream: Pouring heavy cream over the rolls just before baking produces the signature gooeyness and steams the dough for softness. Use 35% cream or higher (whipping cream works well). A little cream also makes the frosting lighter when whipped into it.
Powdered sugar: Use sifted powdered (icing) sugar for an extra-smooth frosting.
Cream cheese: Full‑fat cream cheese gives the best, richest frosting. Low‑fat versions can make the frosting runnier.
Dough
Combine warm water (not hot), 1 teaspoon granulated sugar, and the yeast in a small bowl. Stir to dissolve and let sit 5–10 minutes until foamy. If no foam forms in 10 minutes, the yeast may be inactive—discard and try a fresh packet.
In a large bowl, whisk together the flour, 1/4 cup sugar, and salt. Make a well in the center and add softened butter, eggs, vanilla, warm milk, and the yeast mixture. Mix until a cohesive, slightly sticky dough forms. Cover with a dish cloth and place in a warm spot to rise until doubled, about 45 minutes. While the dough rises, butter a 9″ x 12″ baking pan.
After the first rise, punch the dough down and transfer it to a floured surface. Roll out slightly, sprinkle 1/4 cup sprinkles over the dough, and fold the dough into thirds and then in half to distribute the sprinkles. Roll the dough into a large rectangle, about 18″ by 24″.
Spread the cinnamon filling evenly over the dough, leaving a 1″ border at the top edge. Starting at the long side, roll the dough into a log and mark into 12 equal pieces. Using a piece of unflavored floss or string, wrap it around the log and pull to slice into clean rounds. Place each roll into the prepared pan and scoop any escaped filling back on top.
Let the arranged rolls rise until doubled, about 30 minutes. Preheat the oven to 180°C (350°F). Pour 1/2 cup heavy cream evenly over the risen rolls and bake 25–30 minutes, or until the tops are golden. Allow the rolls to cool in the pan while you make the frosting.
Filling
I usually prepare the filling while the dough is rising to save time. In a medium bowl, combine very soft butter (almost melted for easy spreading), packed brown sugar, ground cinnamon, and a pinch of salt. Mix until smooth and spreadable. Keep at room temperature until ready to use.
Frosting
Beat softened butter, powdered sugar, and a pinch of salt until light and fluffy. Add cream cheese in a few pieces, beating thoroughly between additions so the frosting becomes smooth and airy. Stir in vanilla and cream and beat until the frosting is light and easily spreadable.
For a slightly melted glaze, spread the frosting over the rolls while they’re still warm so it seeps into the swirls. For thicker frosting, wait until the rolls have cooled completely before decorating. Serve warm for the best gooey texture.
FAQ
Measure the flour accurately — a kitchen scale is best. If measuring by cups, spoon the flour into the cup and level off without packing. Handle the dough minimally; the less you work it, the lighter the rolls. Pouring heavy cream over the rolls before baking also helps create a soft, gooey interior by steaming the dough.
Yes. The dough will feel sticky after mixing — that’s normal for enriched no‑knead dough. As it rests and rises, the flour hydrates and the dough firms up. If it is excessively thin like a batter, add a little more flour until it holds together.
Use jimmies (rod sprinkles) or flat confetti sprinkles. Tiny nonpareils can bleed color and create a darker, muddled interior.
Heavy cream poured over the rolls before baking steams and tenderizes the dough and mixes with the cinnamon sugar to make a caramel‑like sauce in the pan.
Over‑proofing can cause rolls to collapse and gap. Let the dough rise only until doubled; sometimes a slightly shorter first rise yields tighter swirls. Also avoid overbaking, which dries the rolls and causes shrinking.
Check out other no‑knead 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)
Happy baking! xx
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📖 Recipe
Funfetti Cinnamon Rolls – No Knead
10 mins
20 mins
1 hr
30 mins (active)
Baking, Breakfast, Brunch, Dessert
American
12 Rolls
Equipment
-
9″ x 12″ baking pan
Ingredients
Dough
- ½ cup warm water (not hot)
- 1 tsp granulated sugar
- 1 packet (7 g) active dry yeast
- 5 cups all‑purpose flour (about 600 g)
- ¼ cup granulated sugar
- ⅛ tsp sea salt
- ¾ cup butter, softened
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ¾ cup milk, warm to the touch (not hot)
- ¼ cup sprinkles
- ½ cup heavy cream (for pouring over rolls)
Filling
- ½ cup butter, softened
- 1 cup packed brown sugar
- 2 tbsp ground cinnamon
- ⅛ tsp sea salt
Frosting
- ½ cup butter, softened
- 1 cup powdered sugar
- 4½ oz (about 125 g) cream cheese, softened
- 1 tsp pure vanilla extract
- 3 tbsp heavy cream
- Pinch of salt
Instructions
Dough
- Combine warm water, 1 teaspoon sugar, and yeast in a small bowl. Stir and let sit 5–10 minutes until foamy. If it doesn’t foam, use fresh yeast.
- In a large bowl, whisk flour, ¼ cup sugar, and salt. Make a well and add softened butter, eggs, vanilla, warm milk, and the yeast mixture. Mix to a cohesive, slightly sticky dough.
- Cover and let rise in a warm place until doubled, about 45 minutes. Butter a 9″ x 12″ pan while the dough rises.
- Punch down the dough and transfer to a floured surface. Roll out slightly, sprinkle sprinkles over the dough, fold into thirds and then in half to distribute, then roll into an 18″ x 24″ rectangle.
- Spread the cinnamon filling over the dough, leaving a 1″ border at the top edge.
- Roll the dough into a log from the long side and mark into 12 equal pieces. Cut cleanly with unflavored floss or a sharp knife.
- Arrange the rolls in the prepared pan and let rise until doubled, about 30 minutes.
- Preheat oven to 180°C (350°F). Pour ½ cup heavy cream evenly over the rolls and bake 25–30 minutes or until golden brown. Let cool in the pan while you make the frosting.
Filling
- While the dough rises, prepare the filling. In a medium bowl, combine very soft butter, packed brown sugar, ground cinnamon, and salt. Mix until smooth and spreadable. Set aside.
Frosting
- Beat butter, powdered sugar, and a pinch of salt until light and fluffy. Add cream cheese in small pieces, beating well between additions so the frosting stays smooth.
- Add vanilla and heavy cream and beat until the frosting is airy and spreadable. Spread over warm rolls for a slightly melted finish, or over cooled rolls for a thicker layer.
Notes
Store wrapped rolls in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat before serving to restore softness and gooeyness.
Best way to proof the dough: I often proof my dough in a gently warmed oven. Preheat the oven to 180°C (350°F) for 2–3 minutes, then turn it off and place the covered dough inside. The oven should be warm but not hot — avoid temperatures over 55°C (about 130°F) which can damage the yeast.
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