Cinnamon Rolls

Mix the warm milk, sugar, and dry yeast together in a bowl. Let sit for 5 minutes until frothy.

Add the melted butter, whole egg, and egg yolk to the mixture and stir until fully combined.

Stir in the plain flour and salt. Knead the dough on a lightly floured surface until smooth and soft, about 5–7 minutes.

Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.

While the dough rises, prepare the cinnamon filling: combine softened butter, granulated sugar, brown sugar, and cinnamon in a bowl; mix until a uniform paste forms.

After the first rise, punch down the dough and roll it out on a lightly floured surface into a rectangle roughly 30 × 40 cm (12 × 16 in).

Spread the cinnamon filling evenly over the rolled‑out dough.

Starting from the long edge, roll the dough tightly into a log. Slice the log into 8 equal pieces and arrange them in a greased baking dish.

Cover the rolls loosely with plastic wrap or a damp towel and let them proof for an additional 30 minutes, until slightly puffed.

Preheat the oven to 350°F (350°F). Pour the heavy cream evenly over the risen rolls.

Bake the rolls for 20–25 minutes, or until the tops are lightly golden and the cream has set.

While the rolls are still warm, prepare the cream cheese frosting: beat softened butter and softened cream cheese together until fluffy, then add vanilla extract and icing sugar; continue mixing until smooth and creamy.

Spread the frosting over the warm cinnamon rolls, allowing it to melt slightly into the surface.

Serve the rolls warm. Enjoy!