# What you'll need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1 packet instant yeast (2 ¼ teaspoons)
03 - ¼ cup granulated sugar
04 - 1 teaspoon salt
05 - ¾ cup warm whole milk
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Filling
08 - ½ cup unsalted butter, softened
09 - 1 cup packed brown sugar
10 - 2 ½ tablespoons ground cinnamon
→ Topping
11 - 1 cup heavy cream, room temperature
→ Cream Cheese Icing
12 - 4 ounces cream cheese, softened
13 - ¼ cup unsalted butter, softened
14 - 1 ½ cups powdered sugar
15 - 1 teaspoon vanilla extract
16 - 2–3 tablespoons milk
# Method:
01 - In a large bowl, combine warm whole milk, melted butter, and granulated sugar. Sprinkle instant yeast on top and let sit for 5 minutes until foamy.
02 - Add eggs and salt to the yeast mixture and blend well. Gradually incorporate flour, mixing until a sticky dough forms.
03 - Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic, or use a stand mixer fitted with a dough hook.
04 - Place dough in a greased bowl, cover, and leave in a warm spot for 60 to 75 minutes until doubled in size.
05 - Turn dough onto a floured surface and roll into a 16 by 12-inch rectangle.
06 - Spread softened butter evenly over the dough. Sprinkle brown sugar and ground cinnamon across the surface.
07 - Roll dough tightly from the long side and slice into 12 equal rolls.
08 - Arrange rolls in a greased 9 by 13-inch baking dish. Cover and let rise for 30 minutes or until puffy.
09 - Preheat oven to 350°F (175°C). Pour heavy cream evenly over the rolls just before baking.
10 - Bake for 23 to 27 minutes until golden brown and centers are fully cooked.
11 - Beat cream cheese and softened butter until smooth. Add powdered sugar and vanilla extract; beat until fluffy. Mix in milk until desired consistency is reached.
12 - Spread cream cheese icing over warm rolls before serving.
