Candy Corn Sprinkle Cinnamon Rolls

Dough Preparation:
In the mixer bowl, combine warm milk with yeast, let sit until frothy, about 5 minutes. Add eggs, butter, and sugar, mixing until well combined.
Mix in salt and gradually add flour, kneading on low speed to form a smooth dough. If the dough is sticky, add a little more flour.
Integrate gel food coloring towards the end of kneading to achieve a uniform color. Place the dough in a greased bowl, cover, and allow to rise until nearly doubled in size, about 1 hour.
Filling Preparation:
In a bowl, combine softened butter with brown sugar and cinnamon until it forms a spreadable paste. Mix in food coloring to achieve a vibrant orange hue.
Assemble:
Roll out the dough on a lightly floured surface into a 24×15 inch rectangle. Spread the cinnamon filling evenly across the dough.
Roll up the dough tightly from the long end and cut into individual rolls using a string of dental floss or a sharp knife.
Place the rolls in a greased baking pan, slightly spaced apart. Let them rise for an additional 20 minutes, then pour room temperature heavy cream over the top before baking.
Baking:
Bake in a preheated oven at 375°F for 18-25 minutes, or until the rolls are golden brown and cooked through. Allow to cool slightly in the pan.
Frosting Preparation:
For the frosting, beat together butter and cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and lemon juice, continuing to beat until the frosting is light and fluffy.