Instructions

1. In a large bowl combine 2 cups of the flour, yeast, salt and sugar in a bowl. Mix to combine.
2. In a microwave safe bowl microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture. Add the egg.
3. Beat on low speed, gradually increasing to high until completely combined, about 2 minutes. Scrape down the bowl and add 1 ½ more cups of flour, beating until combined. Add the remaining cup of flour in a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
4. Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.
5. Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until the dough has doubled in size.
6. While the dough rises, make the funfetti crumb. Preheat the oven to 300°F and line a baking sheet with parchment paper/
7. Combine the brown sugar, white sugar, flour, baking powder, salt and sprinkles together. Mix well. Add the oil and vanilla and mix until the mixture resembles wet sand and clumps together.
8. Transfer to your prepared baking sheet, spreading into an even layer. Bake for 15 minutes or until light golden brown. Remove from the oven and allow to cool completely while your dough finishes rising.
9. Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface. Spread 2 Tablespoons of softened butter all the way to the edge of the dough, using an offset spatula or the back of a spoon to spread it evenly. Sprinkle the cooled funfetti crumbs over the butter, gently pressing them into an even layer.
10. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
11. Use floss or a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 x 13 pan lined with parchment paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
12. Bake the rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
13. While the rolls cool, make the cream cheese frosting. In a stand mixer fit with the whisk attachment combine the cream cheese, butter, powdered sugar, salt, and vanilla extract. Beat on low speed, gradually increasing to high until light and fluffy. Spread the icing evenly over the 12 rolls. Enjoy warm!