Ooey Gooey Cinnamon Rollswith Cream Cheese Frosting

In a large mixing bowl, combine the flour, instant dry yeast, white sugar, salt, warm milk, the large egg, 85 g softened butter, and 2–3 tsp vanilla extract; stir until a shaggy dough forms.

Knead the dough on a lightly floured surface for about 8–10 minutes, or use a stand mixer with a dough hook, until the dough is smooth, elastic, and no longer sticky.

Shape the dough into a ball, place it in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot (about 86°F/86°F) for 30 minutes, or until doubled in size.

While the dough rises, prepare the filling: in a medium bowl, mix 100 g softened butter, 150 g brown sugar, and 30 g cinnamon powder until well combined and spreadable.

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

Evenly spread the cinnamon‑brown‑sugar butter over the rolled‑out dough, leaving a small border around the edges.

Starting from the long side, roll the dough tightly into a log, then slice the log into 12 equal pieces (about 2 in/5 cm thick).

Arrange the rolls in a greased 9‑inch (23 cm) baking pan, leaving a little space between each. Cover loosely with foil and let them proof for an additional 20 minutes.

Preheat the oven to 350°F (350°F). Brush the tops of the rolls with a few tablespoons of heavy cream to promote a glossy crust.

Bake the rolls for 25–30 minutes, or until they are lightly golden and a toothpick inserted near the center comes out clean.

While the rolls are still warm, prepare the frosting: in a bowl, beat together the softened cream cheese and 70 g softened butter until smooth, then gradually add the powdered sugar, mixing well after each addition.

Stir in 1 tsp vanilla extract, and if the frosting is too thick, thin it with a splash of milk until a spreadable consistency is achieved.

Spread the cream cheese frosting over the warm cinnamon rolls, allowing it to melt slightly into the crevices.

Allow the rolls to cool for 5–10 minutes before serving so the frosting sets slightly.