Instructions

1. In a large mixing bowl, combine warm milk, granulated sugar, and active dry yeast. Let sit for 5-7 minutes until the mixture becomes foamy and activated.
2. Add melted butter, egg, and salt to the yeast mixture. Whisk until well combined.
3. Gradually add flour to the wet ingredients, mixing until a soft, slightly sticky dough forms. Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
5. While dough rises, prepare the filling by mixing brown sugar, cinnamon, and half of the rainbow sprinkles in a small bowl.
6. Once dough has risen, punch it down and roll out on a floured surface into a large rectangle, approximately 12x16 inches.
7. Spread softened butter evenly across the rolled-out dough, then sprinkle the cinnamon-sugar mixture and remaining sprinkles over the butter.
8. Carefully roll the dough tightly from the long side, creating a log. Cut into 12 even pieces using a sharp knife or dental floss.
9. Place rolls in a greased 9x13 inch baking pan, leaving slight space between each roll. Cover and let rise for an additional 30 minutes.
10. Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes until golden brown.
11. For cream cheese frosting, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
12. Remove rolls from oven and let cool for 10 minutes. Spread cream cheese frosting generously over warm rolls.
13. Garnish with additional sprinkles if desired. Serve warm and enjoy!