King Cake Cinnamon Rolls

Ingredients

Empty dough mix and yeast packet into a medium-sized bowl. Separately, whisk milk and egg together, then pour into dry ingredients. Mix with rubber spatula until a loose dough forms, then turn onto a lightly floured surface. Using your hands, fold dough in half, then press down. Repeat folding motion for 2 minutes, rotating dough between folds.
Spread softened butter onto dough and continue to knead for an additional 2 minutes (dough will become smooth in texture). Place dough in large bowl, using plastic wrap to directly cover the dough’s surface. Refrigerate for at least 3 hours.
Remove dough from refrigerator. Roll out on a lightly floured surface to shape a 4” x 24” rectangle. Sprinkle cinnamon sugar mix evenly across dough.
Roll dough loosely, from one of the longer edges to the other. Using a serrated knife, start from one end of the dough roll and slice 1” wide rounds. Carefully transfer the rounds to a parchment-lined baking pan. Cover with a dish towel and allow to rise in a warm area (approx 85° F) for 2 hours, or until doubled in size.
Preheat oven to 350° F.
Remove dish towel and bake rolls for 20 minutes (or until golden brown). Cool completely.
In a bowl, whisk icing mix with water. Spoon over cinnamon rolls and immediately decorate with sanding sugars.
Hide plastic baby under one of the rolls.
Store at room temperature and devour within 1-2 days.