Rainbow Cinnamon Rolls

Ingredients:

• 3 and 1/4 cups bread flour
• 1/4 cup granulated sugar
• 7 g instant yeast (about 2 and 1/4 tsp)
• 3/4 cup whole milk
• 150g unsalted butter at room temperature, plus extra for greasing the bowl and pan
• 2 large eggs, room temperature, lightly beaten
• Red, orange, yellow, green, blue and purple gel food coloring
• 0.5 cups packed light brown sugar
• 2 tablespoons ground cinnamon
• 3/4 cup powdered sugar
• 1/4 cup cream cheese, room temperature
• 2 tbsp. heavy cream
• Multicolored confectionery sprinkles
• Special equipment: 6 pairs of gloves

Preparation:

1. In the bowl of a stand mixer fitted with a dough hook, combine flour, granulated sugar, yeast and 1 teaspoon salt.
2. In a small saucepan over medium heat, heat the milk with 4 tablespoons of butter until the butter melts, about 1 minute. Remove from heat and let cool to about 120°F (48°C), another 1–2 minutes. Stir in the eggs.
3. Add the milk mixture to the flour mixture. Mix on medium speed for about 3 minutes. Increase the mixer speed to high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 5 minutes.
4. Divide the dough into 6 equal portions. Tint the first portion with about 0.5 teaspoon red gel food coloring and knead well with gloved hands until the color is bright and uniform. Tint the remaining pieces of dough in the same way with orange, yellow, green, blue, and purple gel food coloring, adding 0.5 teaspoon of coloring to each piece and changing gloves. Grease 6 small bowls with butter and place one ball of dough in each, turning to coat. Cover the bowls with plastic wrap and set in a warm place until the dough doubles in size, about 1 hour.
5. Meanwhile, in a medium bowl, combine the brown sugar, cinnamon, and 1/2 teaspoon salt. Mix in the remaining 6 tablespoons butter until smooth; set aside. Grease a 9×13-inch baking dish and set aside.
6. Divide each ball of dough into 4 pieces and randomly lay the pieces of different colors on a clean work surface, mixing the colors. Roll the dough into a 30x37 cm rectangle, with the long edge facing you. All the dough balls should come together after rolling (if not, spray with a little water and pinch the edges to seal). Spread the brown sugar mixture evenly over the dough, right to the edges. Roll the dough into a tight log, starting with the side closest to you.
7. Using a sharp knife, cut the dough into twelve 2.5 cm wide pieces. Place them cut-side down in the prepared baking dish. Cover tightly with plastic wrap and let rise in a warm place for about 45 minutes.
8. Preheat oven to 175°C.
9. Bake the cinnamon rolls, rotating the pan halfway through, until lightly browned, about 25 minutes. Let cool in the pan for 10 minutes.
10. Meanwhile, combine the powdered sugar, cream cheese, and heavy cream in a small bowl and beat until smooth. Frost the warm buns with the glaze. Decorate with colorful sprinkles.