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5 from 1 vote

4 Ingredient Funfetti Cinnamon Rolls

These funfetti cinnamon rolls are a cross between cinnamon rolls and funfetti cake. They only need 4 ingredients and don't require eggs, oil, yeast or proofing. The rolls are easy to prepare and ready in under an hour.
Servings: 7 rolls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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Ingredients

  • 2 1/4 cups (315g) self rising flour, see note before starting
  • 1 1/2 cups (370g) vanilla Greek yogurt
  • 3 tbsp (35g) sprinkles, see note before starting
  • 6-8 tbsp (78-104g) cinnamon sugar butter spread, softened until very soft

Instructions
 

  • Preheat the oven to 350°F (177°C). Grease an 8-inch round baking pan with non-stick cooking spray (you can also use an 8-inch ceramic pie dish). Make sure you use a solid one piece pan rather than a springform pan because the filling will leak through a springform pan.
  • In a large bowl, mix together the yogurt and flour. Stir with a spatula until a cohesive dough forms. If needed, use your hands to mix until a dough forms. If dough is too sticky, add a little more flour. If it's too dry, add a little more yogurt. Add in 3 heaping tbsp sprinkles and use your hands to work the sprinkles into the dough evenly.
  • Lightly flour a large pastry board or cutting board and your rolling pin. Roll the dough out into an approximate 9 x 12 inch rectangle.
  • Using an offset spatula, spread a thin layer of cinnamon sugar butter across the dough, leaving a little space around the edges. I recommend starting with 6 tbsp and adding more if desired for a thicker layer of filling. If the dough seems too sticky or soft to roll up, place the dough into the fridge for about 15-20 minutes to help it firm up enough to roll.
  • Starting from the short end of the dough, roll it up tightly to form a log, sealing it along the edges (add a little water if it’s not sealing).
  • Using kitchen twine or dental floss, slice the log into 7 same-sized rolls (Use a ruler to make them all the same). See note if you don't know this method for cutting. You can also use a serrated bread knife, but my favorite method is using kitchen twine. Place rolls into the prepared baking pan, leaving a little space between each roll to give them room to expand. Bake for about 30-35 minutes or until the rolls are puffed and lightly golden brown. The butter will be bubbling at the bottom, this is normal.
  • Let rolls cool about 30-40 minutes before serving. You can also add frosting or icing on top. The optional icing recipe I used is in the recipe notes. Rolls are best enjoyed slightly warm and are the softest if eaten soon after they are baked. Store uneaten rolls in an airtight container in the fridge or freezer and reheat before serving.

Notes

  • Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour blend: To make your own self-rising flour, combine 3 cups all purpose flour, 4.5 tsp baking powder and 1.5 tsp salt. Whisk together until evenly combined. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for this recipe because the dough will be too dry. Measure out 2 1/4 cups for this recipe.
  • Cinnamon sugar spread note: The butter needs to be very, very soft so that it can spread easily. I tested with Kerrygold and Land O Lakes brand. I prefer Land O Lakes* because it is a little sweeter and the spread is easier to spread. If you don't have cinnamon sugar butter, you can use this homemade version:
  • Homemade cinnamon sugar butter:
    • 6 tablespoons (86 grams) unsalted butter, softened until very, very soft
    • 1/2 cup (96 grams) packed light brown sugar
    • 2 teaspoons (6 grams) cinnamon
    • In a small bowl, stir together the softened butter, brown sugar, cinnamon until evenly combined and a smooth paste forms. Spread over the dough. You do not need to use the full amount of spread. I had some leftover, but wanted to include a larger amount for those who want a thicker layer of filling.
  • Kitchen twine or dental floss: I use kitchen twine to cut the rolls to prevent them from squishing. To do this, use about 10 inches of twine. Slide the twine under the log. Bring the ends above the log and criss-cross them and pull tight to slice. 
  • Optional Glaze
    • 1 1/2 ounces (42 grams) cream cheese, room temperature
    • 3/4 cup (88 grams) powdered sugar
    • 1 teaspoon clear or regular vanilla
    • 1 tablespoon (½ fl oz) water, or more as needed
    • Combine cream cheese, powdered sugar and vanilla into a mixing bowl and whisk until smooth. Add water to thin out icing until it reaches your desired consistency. 
  • Estimated nutrition is for the rolls without any icing.
Serving: 1roll, Calories: 280kcal, Carbohydrates: 44g, Protein: 8g, Fat: 8g, Saturated Fat: 2g, Sodium: 496mg, Sugar: 12g, NET CARBS: 44
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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