Birthday Cake Cinnamon Rolls

dough into a 1218inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out stop what youre doing cover it lightly and let it rest for 10 minutes to relax the gluten. When you return to the dough it should stretch out much easier.
Make the filling Melt 2 Tablespoons 28g of the butter. Reserve the rest for step 8. Whisk the flour sugar brown sugar powdered coffee creamer and salt together. Using a fork mix in the melted butter and the vanilla extract until crumbly. Mix in the sprinkles. You will use the cinnamon in the next step.
Spread dough with the remaining butter 6 Tablespoons. Sprinkle evenly with the cinnamon and then the sprinkle filling mixture evenly on top. Tightly roll up the dough to form an 18inchlong log. With an extra sharp knife cut into 12 even rolls about 1 5 inches each. Arrange in the prepared baking pan.
2nd Rise Cover the rolls tightly and allow to rise until puffy about 1 hour. Or use the overnight option in the Notes below.
Preheat the oven to 350F 177C.
Bake for about 2528 minutes or until they are lightly browned on top. About halfway through baking time tent a piece of aluminum foil over the pan to prevent the tops from browning too quickly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.
Make the icing In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese on medium speed until smooth and creamy. Add the confectioners sugar creammilk and vanilla. Beat on low speed for 30 seconds then switch to high speed and beat for 1 minute. Spread the icing over the warm rolls garnish with extra sprinkles if desired and serve immediately.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days