No, I’m technically not eating cake for breakfast!

I’m not even going to put this in my breakfast category because this dish has sugar in every step. Unfortunately for my jeans, this is my favorite type of recipe. If you love Funfetti cake, this is for you. I top these with my Cake Batter Cream Cheese Icing. The screenshot-friendly shopping list includes items for this icing.

Kid-Approved Taste & Fun!

This easy one-hour recipe is so much fun to make with my little girl. She loves helping with every step! Skipping the typical hours-long proofing process keeps her entertained the entire time. From seeing the yeast bloom, to practicing her numbers, she’s a great assistant! Her favorite step is devouring the Cake Batter Icing.

Jump to Recipe

Why You’ll Love This Recipe

• Funfetti Cake Meets Cinnamon Roll: I adore the classic flavor and color-filled fun of a Funfetti cake. My eyes also roll to the back of my head when eating a warm, gooey cinnamon roll. This recipe is the best of both worlds!
• Yeast Beginner-Friendly: Do you turn and run whenever you see a recipe that calls for yeast? I know I did. One of my resolutions this year was to try things in the kitchen that are out of my comfort zone. Hello, yeast!
• Ten-Minute Proof Time: I don’t have time to sit around for hours waiting on dough to rise perfectly. If you like my site, you probably don’t either. These recipe proofs in ten minutes, thanks to this One-Hour Cinnamon Rolls recipe from Kindly Unspoken. This was a game-changer! I haven’t looked back. Since I’ve made so many batches for…practice… I knew I had to play around with new flavors.

Shopping List for One-Hour Funfetti Rolls

• All Purpose Flour
• Cake Batter Extract
• Active Dry Yeast Packet
• Granulated Sugar
• Rainbow Sprinkles
• Unsalted Butter
• Light Brown Sugar
• Cream Cheese
• Powdered Sugar
• Milk (I always use Whole Milk)

TOOLS YOU NEED

Don’t even attempt this recipe if you don’t have the following tools on hand. You’re gonna have a difficult time without them!

• Large mixing bowl(s)
• Digital thermometer
• Rolling pin
• Pastry sheet
• Clean work area. Knowing that I will be making some type of roll each week definitely encourages me to actually read and toss my mail instead of letting it pile up during the week.

Keys to Success

• In Froth We Trust: This recipe will not work if you don’t activate your yeast. You need to ensure your butter and milk mixture sits between 100-110 degrees before adding the yeast and sugar. Yeast needs this temperature in order to activate. If it’s too hot, the yeast will die; if it’s too cold, the yeast will not work. Make sure your packet is not expired! If you don’t see a frothy look after your mixture has sat for ten minutes, I would repeat this crucial step. See the photo below of what it should look like. My little one knows it’s ready when it “Looks like a brain.”

• Easy on the Flour: Factors like humidity and indoor temperatures can alter the texture of your dough. We’re going for a dough that feels tacky, but easy to handle without feeling like you need to wash your hands. Remember the dough they would give to the kids at Carrabba’s? Yeah, we’re going for that. Add your flour in 1/2 cup increments. If it’s still got a sticky texture after you’ve used what the recipe called for, add more flour one tablespoon at a time.
• Flour Your Surface: If using a pastry mat, you will likely need very little flour, if any, to have a non-stick rolling experience. I don’t have one of those yet, so I dust my entire area with about 1 tablespoon of flour, creating an ultra-thin barrier between my counter and the dough. You don’t want to flour your surface too much, because this will incorporate into the dough and result in tough rolls.
• Equal Cuts: You don’t want a teeny-weeny roll and a giant roll. Try to get all your rolls to be uniform in size while cutting the dough. Mark where you will cut your dough before cutting, or use the measurement marks on your pastry sheet. Start in the middle and work your way to the ends. Use a serrated knife, as you can gently saw through the dough without needing to apply much pressure. I am not one of those who has dental floss lying around for slicing.
• Volume With A Pinch: Want those beautiful rolls you see in pictures that look like a mountain of ooey-gooey goodness? Easy! Simply pinch the bottom of the roll together from opposite “corners” before adding them to the pan to achieve this look.
• KitchenAid Lovers, Rejoice! I have finally used the bread hook attachment on my mixer, thanks to these rolls! You can absolutely knead your dough by hand, but my wrists hurt enough from working all week. The hook is incredible, and I have been kicking myself for not getting into breads and rolls sooner!