Ooey Gooey Cinnamon Rolls

In a large bowl combine warm milk, warm water, active dry yeast and 1 tbsp sugar; let sit 5 minutes to activate.

Whisk in the remaining 0.5 cup sugar, melted butter, eggs and 2 tsp vanilla extract until smooth.

Add all‑purpose flour and salt, then knead 10–15 minutes until the dough is smooth and elastic.

Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise 45–60 minutes until doubled in size (or refrigerate overnight).

Turn the risen dough onto a lightly floured surface, roll out to a rectangle, spread 0.5 cup softened butter over the surface, and sprinkle the brown‑sugar‑cinnamon mixture evenly.

Roll the dough tightly, cut into 12 equal rolls, and arrange them in a greased 9×13‑inch baking pan.

Cover the rolls, proof for 30–45 minutes until doubled, then drizzle heavy cream over the tops.

Bake at 350°F for 22–32 minutes, or until golden brown and cooked through.

While the rolls cool slightly, whisk together powdered sugar, 2 tbsp softened butter, 2.5 tbsp milk and 0.5 tbsp vanilla extract until smooth for the powdered‑sugar glaze.

Optionally, beat cream cheese, 1 cup powdered sugar, 2 tbsp softened butter, 1 tsp vanilla extract and 1–2 tbsp milk until creamy for the cream‑cheese frosting.

Spread your chosen frosting over the warm rolls and serve.