Rainbow Sprinkle Rolls (Print Version)

# Ingredients:

→ For the Dough with Sprinkles

01 - 1/4 cup (56g) butter, softened
02 - 1 teaspoon (6g) salt
03 - 3 1/2 cups (438g) all-purpose flour (possibly 1/2 cup more if needed)
04 - 2 1/4 teaspoons (7g, 1/4 oz) instant dry yeast (one packet)
05 - 1/2 cup (100g) granulated sugar
06 - 1 cup (240g) whole milk
07 - 1 large egg (56g), beaten and at room temperature
08 - 1 cup (175g) rainbow sprinkles, split in half

→ Cinnamon Sugar Inside

09 - 1/4 cup (56g) softened unsalted butter (to spread on dough)
10 - 1/2 cup (100g) packed light brown sugar
11 - 1 teaspoon (3g) cornstarch (optional, keeps filling from leaking during baking)
12 - 1 tablespoon (6g) ground cinnamon

→ Creamy Vanilla Topping

13 - 1 teaspoon (4g) almond extract
14 - 1/4 teaspoon (1g) salt
15 - 1 tablespoon (15g) whole milk
16 - 1/4 cup (56g) unsalted butter, softened
17 - 1 cup (125g) powdered sugar
18 - 1 teaspoon (4g) vanilla extract

# Instructions:

01 - Heat your oven to a low 200°F (95°C). You'll switch it off soon for letting the dough rise.
02 - Grab your stand mixer’s bowl (or your largest bowl). Toss in flour, salt, and yeast, and mix everything together.
03 - In a heat-safe bowl, melt butter with milk and white sugar in the microwave. Give it 60-90 seconds to warm up, then stir well.
04 - Slowly pour the warmed-up milk mix into the dry ingredients while your mixer runs with a dough hook on medium. Once it’s mixed in, add the egg. Keep going at low speed until it’s a sticky dough. Turn up to medium-low for another 2-3 minutes to make it smoother and stretchy.
05 - Sprinkle flour into the mix a tablespoon at a time until the dough pulls away from the edges. It should be tacky but not stick to your finger when touched.
06 - Pop some plastic wrap over the bowl, and let the dough chill for 10 minutes so it softens up a bit.
07 - As the dough takes a break, whisk cinnamon, cornstarch, and brown sugar together in a bowl. Set it aside for later use.
08 - Work on a floured surface and begin rolling the dough out. Halfway through, throw on half of the sprinkles, press them gently, fold the dough into thirds, and roll it flat into a big rectangle (about 12×18 inches).
09 - Scatter the other half of the sprinkles across the top. Press them lightly so they stick well.
10 - Slightly melt the butter and drizzle it over the dough. Spread it evenly with a brush or spatula, leaving one long edge bare. Sprinkle the cinnamon-sugar mixture over the butter.
11 - Firmly roll the dough up along the short side toward the clean edge. Cut the log into 9 equal slices using unflavored dental floss, then place them in a greased 8×8-inch pan.
12 - Turn the oven off completely. Cover the rolls with foil and stick the pan inside for 30 minutes to rise until they’re puffy.
13 - Pull the pan out, take off the foil, and preheat the oven to 350°F (175°C). Let them bake for 26-32 minutes until they’re golden brown on top.
14 - In a medium bowl, beat the butter with both extracts and salt. Mix in powdered sugar and milk until it’s smooth and creamy.
15 - Cool rolls for 10-20 minutes after baking. Spread frosting over the top and enjoy warm with friends or family.

# Notes:

01 - You can assemble these a day before, store them in the fridge, and bake fresh the next day. Let them warm on the counter for 1-2 hours before baking.
02 - For clean slices, use unwaxed floss instead of a knife when cutting.

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