Heat the milk until it's hot (hotter than bath water) in either a microwave safe bowl or in a saucepan over medium heat. Remove from the heat and stir in the butter until melted. Allow the milk/butter mixture to cool until lukewarm.

In the bowl of your stand mixer, combine 2 cups of the flour, yeast, sugar and salt together. Add in the water, vanilla, egg and milk/butter mixture, beating with your mixer.

Add in the remaining flour, 1/2 cup at a time. You may have to switch to using a spatula to mix at this point instead of your mixer because of the stickiness.

When the dough comes together into a ball, turn it out onto a lightly floured surface and knead until smooth. This will take about 5 minutes and the dough will spring back when lightly pressed.

Put the dough into a large, greased bowl and cover with plastic wrap and let it rise for 45-60 minutes, or until doubled in size. This will work best in a warm, draft free place.

Meanwhile, spray a 12 muffin tin with cooking spray, as well as combining the brown sugar and cinnamon for the coating in a small bowl.

Once the dough has proofed, transfer it back to a lightly floured surface and spread it out into a large rectangle. Use a pizza cutter or dough scrapper to cut the dough into 1-inch squares and roll in the palm of your hand into little balls.

Dip each dough ball into the butter and then coat it with the brown sugar/cinnamon coating and place 6 coated dough balls into each muffin well.

Once all the muffin wells are filled, cover the muffin tin with a clean dish towel and allow it to rise for another 20-30 minutes.

Preheat the oven to 375°F. Bake for 15-20 minutes or until golden brown. Cool on a cooling rack until you're ready to decorate!

To prepare your frosting, divide the frosting into three bowls, adding one color into each until you reach a dark enough color. Drizzle over the cooled muffins using pastry bags or plastic bags like this. Sprinkle with gold sprinkles.