Twinfetti Italian Cinnamon Rolls

Twinfetti Italian Cinnamon Rolls

With the addition of colorful sprinkles and amaretti, these classic cinnamon rolls are elevated to a whole new level! 

Big, fluffy, soft and absolutely delicious Cinnamon Rolls with a Twintastico Italian Twist.

Makes 14-16 Rolls


  • 2 ¼ tsp active yeast (1 package of dry yeast)
  • ¾ cup of whole milk
  • ¼ cup of granulated sugar
  • 1 tsp of vanilla extract
  • 1 egg
  • 1 tsp of salt
  • ¼ cup of unsalted butter, melted
  • 4 cups of all purpose flour
  • 1/2 cup confetti sprinkles
  • ¼ cup of melted butter, to brush over the top before baking

For the filling

  • 1/3 cup of unsalted butter, at room temperature
  • 3/4 cup of brown sugar
  • 1/4 granulated sugar
  • 1 1/2 tbsp of ground cinnamon
  • 1 1/2 tbsp of ground amaretti biscuits

For the glaze

  • 1/2 cup of cream cheese, at room temperature
  • 2 tbsp of butter, at room temperature
  • 1 1/4 cups of powdered sugar
  • 1 tsp of vanilla extract
  • Confetti sprinkles to garnish


In the bowl of a standing mixer fitted with a dough hook, mix the egg, yeast, milk, salt, sugar, vanilla and melted butter. Now add the flour and turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough. Add confetti sprinkles and mix until evenly distributed in the dough.

Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.

For the filling – In a small bowl, mix together the sugars, amaretti biscuit and cinnamon for the filling, set aside.

When doubled in size, punch the dough down and roll it out onto a floured surface into a 15×9 inch rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar, cinnamon and amaretti mixture. Starting from one of the long ends, tightly roll the dough into a log. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9×13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.

Meanwhile preheat your oven to 350F.

Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.

While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl until smooth and thickened. Spread over the warm cinnamon rolls and sprinkle on top the confetti sprinkles and enjoy!

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