Ingredients:

  • 1 cup whole milk, warmed to 110°F
  • 1 packet (7g) active dry yeast
  • 0.5 cup granulated sugar
  • 0.5 cup unsalted butter, melted and cooled
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp cake batter extract
  • 3 cups all-purpose flour
  • 1 cup dry funfetti cake mix
  • 0.5 tsp salt
  • 0.33 cup rainbow sprinkles
  • 0.5 cup unsalted butter, softened
  • 0.75 cup light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 0.5 cup rainbow sprinkles (for filling)
  • 0.5 cup heavy cream
  • 4 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened (for frosting)
  • 1.5 cups powdered sugar
  • 1 tsp cake batter extract (for frosting)
  • 2 tbsp whole milk

Instructions:

  1. Combine warm milk, sugar, and yeast in a stand mixer bowl. Let sit for 5–10 minutes until foamy.
  2. Add melted butter, egg, egg yolk, extract, flour, dry cake mix, and salt. Knead with a dough hook for 7 minutes until the dough is smooth and clears the sides of the bowl.
  3. Fold in the 0.33 cup sprinkles by hand. Place the dough in a greased bowl, cover, and let rise for 1 to 1.5 hours in a warm spot until doubled in size.
  4. Punch it down and roll into a 12x18 inch rectangle. Spread with 1/2 cup softened butter, then sprinkle with brown sugar, cinnamon, and 1/2 cup sprinkles.
  5. Roll the dough into a tight log and cut into 12 even pieces using dental floss. Place them in a greased 9x13 pan.
  6. Cover and let rise for another 45 minutes until puffed and touching each other. Preheat oven to 350°F (180°C).
  7. Pour room temperature heavy cream around the base of the rolls.
  8. Bake for 22–25 minutes until the tops are pale golden and the center is set. While baking, whisk together cream cheese, butter, powdered sugar, extract, and milk until velvety and pourable.
  9. Frost the rolls while they are still warm and spread half the frosting over the rolls while they are still warm so it melts into the cracks. Add the rest once they've cooled slightly.