Lightly grease a 9x9 square baking dish or 9-10 inch round cake or pie pan and set aside.

In a large bowl, add flour, granulated sugar, cinnamon, and salt. Whisk to combine. Set aside.

In a microwave safe bowl, add milk and butter. Microwave in 20 second increments until butter has melted and mixture is warm to the touch, but not hot (about 110 degrees Fahrenheit).

Whisk in yeast and continue whisking until yeast has dissolved. Pour yeast mixture into dry ingredients. Add the egg and stir with a sturdy wooden spoon until a soft dough forms.

Turn dough out onto a lightly floured surface. Using floured hands, knead the dough for 3 to 5 minutes, or until dough looks smooth (not sticky).

Transfer dough to a lightly greased bowl, lightly cover, and allow to rise for 10 minutes. Meanwhile, prepare the cookie filling.

In a large bowl, add melted butter, brown sugar, and granulated sugar. Stir to combine. Add eggs, vanilla extract, and almond extract and stir until incorporated.

In a separate bowl, sift together the flour, salt, and baking soda. Gradually stir dry ingredients into butter mixture until just combined. Add sprinkles and white chocolate chips and gently stir until just combined. Set aside

Roll dough out on a lightly floured surface into a 14x9 rectangle.

Spread cookie dough filling out over dough.

Starting at the long 14 inch side, roll dough up into a log. Using a serrated knife, slice into 9 even rolls and place into prepared baking dish.

Lightly cover and allow rolls to rise at room temperature for 60-90 minutes, or until they've doubled in size.

In a small bowl, add confectioner's sugar, vanilla extract, and milk. Whisk until smooth.

Drizzle over warm cinnamon rolls and serve immediately.