# Components:
→ Dough
01 - 4 cups all-purpose flour
02 - 1 packet (2 ¼ tsp) instant yeast
03 - ¼ cup granulated sugar
04 - 1 tsp 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 tbsp ground cinnamon
→ Topping
11 - 1 cup heavy cream, room temperature
→ Cream Cheese Icing
12 - 4 oz cream cheese, softened
13 - ¼ cup unsalted butter, softened
14 - 1 ½ cups powdered sugar
15 - 1 tsp vanilla extract
16 - 2–3 tbsp milk
# Directions:
01 - In a large bowl, combine warm milk, melted butter, and sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy.
02 - Add eggs and salt to the yeast mixture; mix well. Gradually incorporate flour until a sticky dough forms.
03 - Knead 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 let rise in a warm place 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 across the dough. Sprinkle brown sugar and cinnamon evenly over the butter.
07 - Roll the dough tightly from the long side and slice into 12 even rolls.
08 - Arrange rolls in a greased 9 by 13-inch baking dish. Cover and let rise for 30 minutes 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 cooked through.
11 - Beat cream cheese and softened butter until smooth. Add powdered sugar and vanilla extract; beat until fluffy. Add milk to achieve desired consistency.
12 - Spread icing over warm rolls and serve immediately.
