1 can yields 8 servings. Store in an airtight container for 4-5 days. Prep time is approximately 45 minutes from start to finish.
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.