Ooey‑Gooey Cinnamon Rollswith Cream Cheese Frosting

In a large mixing bowl, combine the flour, instant dry yeast, white sugar, salt, softened butter (not melted), egg, milk, and vanilla extract. Mix until a shaggy dough forms.

Knead the dough by hand or with a stand mixer on medium speed until smooth, slightly tacky but not sticky, about 8–10 minutes. The dough is ready when it pulls away from the sides of the bowl.

Lightly grease a clean bowl, place the dough inside, cover with a damp cloth, and let it proof in a warm, turned‑off oven until doubled in size, roughly 30–40 minutes.

While the dough rises, prepare the filling: combine the softened butter, dark brown sugar, and cinnamon powder in a bowl until well blended.

Turn the risen dough onto a lightly floured surface and roll it into a rectangle about 1 cm thick.

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

Cut the dough into equal strips, then roll each strip tightly into a spiral. Arrange the rolls in a parchment‑lined baking pan, leaving a little space between them.

Cover the pan loosely with plastic wrap or a clean towel and let the rolls proof again in a warm place until puffy, about 25–30 minutes.

Preheat the oven to 350°F (350°F). Once preheated, pour the ½ cup (180 mL) heavy cream evenly over and around the rolls.

Bake the rolls on the middle rack for 25–30 minutes, or until the tops are lightly golden and the cream has set.

While the rolls are baking, make the frosting: beat the cream cheese and butter together until smooth, then add powdered sugar and vanilla extract, mixing until creamy. If the frosting is too thick, add a little milk, a teaspoon at a time, until spreadable.

When the rolls are out of the oven, allow them to cool for 5 minutes, then spread the cream cheese frosting over the warm rolls. Serve warm.