Ingredients:

  • 3 cups All-Purpose Flour
  • 1 cup Whole Milk, warmed
  • 1/4 cup Granulated Sugar
  • 1 large Egg
  • 1/4 cup Unsalted Butter, softened (for dough)
  • 2 teaspoons Instant Yeast
  • 1 teaspoon Salt
  • 1/2 cup Unsalted Butter, softened (for filling)
  • 1 cup packed Brown Sugar
  • 2 tablespoons Ground Cinnamon
  • 1 cup Heavy Cream (for soaking)
  • 4 ounces Cream Cheese, softened (for icing)
  • 1/4 cup Unsalted Butter, softened (for icing)
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Whole Milk (for icing)

Instructions:

  1. In a large bowl, whisk together the warm milk and granulated sugar, then sprinkle the instant yeast over the top. Let stand 5-10 minutes until foamy. Add the flour, salt, egg, and 1/4 cup softened butter. Mix and knead for 5-7 minutes until the dough is smooth and elastic.
  2. Place the dough in a lightly oiled bowl, turning to coat. Cover and allow the dough to rise in a warm place for 60 minutes, or until doubled in size.
  3. In a separate bowl, mix the 1/2 cup softened butter, brown sugar, and cinnamon until well combined. Punch down the risen dough and roll it out into a large rectangle (approximately 12x18 inches). Spread the filling evenly across the dough. Roll tightly into a log, starting from the long end, and cut into 12 equal slices.
  4. Place the slices into a lightly greased 9x13 inch baking pan. Cover loosely and allow to rest for 20 minutes. Preheat oven to 375°F (190°C). Pour the 1 cup of cold heavy cream evenly over the rolls, ensuring the cream settles between the rolls.
  5. Bake for 25 to 30 minutes, or until the rolls are golden brown on top and the cream mixture is bubbling and caramelized.
  6. While rolls cool slightly, prepare the icing: beat the cream cheese and 1/4 cup butter until smooth. Gradually beat in the powdered sugar, vanilla extract, and 2 tablespoons milk until the icing is smooth and creamy. Drizzle generously over the warm cinnamon rolls.