4Tablespoonsunsalted buttersoftened to room temperature and cut into 4 pieces
1/3 cupbrown sugarpacked
reserved egg white
CREAM CHEESE FROSTING
4ouncescream cheesesoftened to room temperature
4Tablespoonsunsalted buttersoftened to room temperature
1 and 1/2cupspowdered sugar
Spray a 9" x 13" baking dish with non-stick spray. Set aside.
Place warm water in a small bowl. Sprinkle the yeast on top of the water. Stir around with a fork or spoon and allow to rest and activate for 10 minutes.
In a large mixing bowl (or the bowl of a stand mixer) with a wooden spoon, blend the milk, sugar, salt, and vanilla and almond extracts. Add the egg, egg yolk, and yeast mixture and mix again.
Gradually stir in flour. If using a stand mixer, use your dough hook. If mixing by hand, continue to use a wooden spoon. Add 3 cups of flour, allow dough to come together, then add the softened butter and continue to blend. When butter is mostly incorporated, add the remaining 1 and 1/2 cups of flour and blend until dough has completely come together. Add the sprinkles and continue to blend the dough until it has picked up all of the sprinkles. It should easily pull away from the sides of your bowl and dough hook or spoon.
Turn out dough on a lightly floured surface and knead until smooth and elastic and sprinkles are spread evenly throughout the dough. Your dough should feel like PlayDoh to the touch and “snap” when you pull it apart. Allow dough to rest for 10 minutes while you prepare the filling.
In a medium size bowl, combine the butter, sugars, cinnamon, and reserved egg white. Stir with a spatula until mostly combined-- some larger chunks of butter are ok. Set aside.
Using a rolling pin, roll the dough out into a rectangle 12" x 18" in size. Dough will be very elastic, so be patient and keep rolling. Using a spatula, spread the filling evenly over the dough, all the way to the edges of the rectangle on all four sides.
ASSEMBLE AND BAKE THE DOUGH
Starting with one of the 18" sides, roll the dough up into a tight 18" log. Using a sharp serrated knife, cut the log into 12 even slices. Place the slices cut side down in the prepared pan (4 rows of 3), then cover loosely with foil or a kitchen towel and allow to rise for 1 and 1/2 hours.
When roll dough has risen, preheat the oven to 375ºF. Bake the rolls for 30-35 minutes or until rolls just start to brown on top. You can cover the rolls with foil to prevent browning, if desired. Remove from oven and allow to cool for 15 minutes while you prepare the cream cheese frosting.
CREAM CHEESE FROSTING
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed until smooth.
Turn the mixer speed down to low and add the powdered sugar. Add the salt and continue mixing until smooth.
Spread cream cheese frosting onto slightly cooled rolls and serve rolls immediately. Leftover rolls stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Reheat in the microwave for 8-10 seconds before serving.
Make ahead: this dough can be made the ahead of time through step 1 of the "assemble and bake dough" instructions. Cover rolls with plastic wrap and allow to rest in the refrigerator overnight. In the morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 2 in the "assemble and bake dough" instructions.To freeze: baked rolls freeze well, up to 2-3 months. Thaw overnight in the refrigerator and warm before enjoying.To freeze unbaked rolls: bake the rolls in step 2 in "assemble and bake dough" instructions for 10 minutes at 375°F. Allow to cool completely, cover tightly, then freeze. Remove the rolls from the freezer and allow to thaw in the refrigerator overnight. Finish baking for the remaining 20-25 minutes before frosting and serving.