To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and hot water. Stir to combine and let sit for 3 to 5 minutes or until bubbly.

In a medium pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.

Add the flour, remaining cane sugar, and salt to the mixing bowl in that order. Add the egg and milk mixture and knead on speed 2 to 4 for 5 minutes.

Place the dough in a greased bowl, add the rainbow sprinkles and knead in with your hands until they are completely incorporated.

Cover the bowl with plastic wrap and let rise for 1 to 3 hours or until doubled in size.

Preheat the oven to 350°F.

To make the filling: In a bowl, add the brown sugar and cinnamon and mix to combine completely.

On a floured surface, roll out the dough to a rectangle that is about 12 x 16-inches. Using a spatula spread the butter all over the rolled out dough. Sprinkle the brown sugar and cinnamon mixture to completely cover the butter.

Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 8 cinnamon rolls. Place in a greased baking dish. You can use either a 9-inch circle dish or an 11-by-7-inch baking dish.

Bake for 40 minutes or until golden brown.

To make the glaze: In a mixing bowl, add the powdered sugar and milk and whisk until you have a smooth glaze. Pour the glaze over the top of the warm cinnamon rolls, about 10 minutes after coming out of the oven. Sprinkle with more rainbow sprinkles.

Store in the fridge for up to 3 days.