Bake the cinnamon rolls according to the package directions.
While the cinnamon rolls are in the oven, combine the confectioner’s sugar, milk, and 1 tsp. of vanilla to make the glaze. Start with 2 tbs. of milk and add another if the consistency is too thick. You want the glaze thin enough to spread but not runny.
Next, divide the glaze into 3 separate bowls, adding 1-2 drops of food coloring to each: 1 bowl will be yellow, the 2nd will be green and for the 3rd bowl, using the ratio 2 red drops and 1 blue drop will turn the glaze light purple (I used 4:2 for my purple glaze).
Once the mini king cakes have cooled for a few minutes, spread each with glaze covering the top completely then add the same color sprinkles.
Repeat this process with the other cakes.
Notes
1 can yields 8 servings. Store in an airtight container for 4-5 days. Prep time is approximately 45 minutes from start to finish.