For the cinnamon rolls: Combine the dry ingredients in bowl of mixer. Using the dough hook, stir them together and add the wet ingredients. Continue mixing until ingredients are combined. Add more flour as needed until the dough forms a ball and cleans the sides of the bowl (probably an additional 1-2 cups of flour). Let the mixer knead the dough for an additional four minutes. If doing it by hand, add additional flour until the dough is stiff to work with and begin working it with your hands, feeling for the dough to loose its stickiness and start to blister as you knead.

To add the colors, use a toothpick and dip it into the color you are using. Run the toothpick through the dough and knead it a couple of times to get it through the dough. Continue doing that for all the colors, making sure to not mix too much so the colors stay separated.

Scrap the dough from the bowl onto a floured surface. Roll into a rectangle 1/2 inch thick. Spread generously with butter. Sprinkle sugar and cinnamon until desired amount is achieved. Crumble brow sugar over the top of the cinnamon and sugar. Roll tightly into a jelly roll and cut into desired widths with sharp knife. I do mine about an inch thick. Place in greased pan and let raise in warm place until size doubles. Bake in preheated 400 degree oven for 10-12 minutes until lightly browned. Let cool slightly and then frost with cream cheese frosting. Top with rainbow sprinkles.

Cream Cheese Frosting:

Cream butter and cream cheese together with electric mixer. Add powdered sugar and vanilla. Add any desired food coloring and mix well.