Ingredients
1cupmilk
⅔cupgranulated sugar
1½tbspactive dry yeast,(2 stard size packets)
½cupunsalted butter,(1 stick) softened to room temperature
2large eggs
½tspsalt
4½cupsall-purpose flour,spoon & leveled, plus more for dusting/rolling
½cupgranulated sugar
¾cupall-purpose flour,spoon & leveled
2tbspnonfat dry milk powder,or dry coffee creamer
¼tspsalt
¼cupunsalted butter,(½ stick) cold & cut into 4 pieces
1tsppure vanilla extract
½cupsprinkles,not nonpareils
6tbspunsalted butter,softened to room temperature
1tbspground cinnamon
1cupconfectioners’ sugar
3tbspheavy cream
1tsppure vanilla extract
Preparation
In a small saucepan, warm the milk over low heat until lukewarm about 95 degrees F (35 degrees C).
Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and manually stir in the sugar and yeast. Cover with a towel and let stand until the yeast is foamy for about 5-10 minutes.
Add the softened butter, eggs, and salt. Scrape down the sides and manually stir as needed. Chunks of butter will remain.
Gradually add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple for about 6 minutes longer.
Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl.
Cover the dough and let sit in a warm place until doubled in size for 1 to 2 hours.
Line the bottom of a 9×13-inch baking dish with parchment paper, leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 10×24-inch rectangle.
In a food processor, combine the sugar, flour, milk powder, and salt. Process for 10 seconds. Add the pieces of butter and pulse for 10 more seconds.
Add the vanilla over the top and pulse until the mixture is crumbly, about 10 more seconds. Toss in the sprinkles with a fork.
Spread dough with 6 Tablespoons of softened butter and top with cinnamon. Sprinkle ¾ cup of the cake mix filling overtop.
Tightly roll up the dough to form a 24-inch-long log. Cut into 15 even rolls. Arrange them in the prepared baking pan, cut sides up.
Cover the rolls and let them rise in a warm place until they are puffy for about 2 hours.
Preheat the oven to 400 degrees F (204 degrees C). Cover the rolls with aluminum foil and bake for about 25 minutes until they are golden. Transfer the pan to a rack to cool for about 15 minutes.
In a small bowl, whisk the confectioner’s sugar, heavy cream, and vanilla until smooth. Add more sugar or cream, depending on how thick you want the glaze.
Pour glaze over the rolls and serve warm.
