# Components:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 packet (2 1/4 teaspoons) active dry yeast
04 - 1 teaspoon salt
05 - 1 cup warm milk (approximately 110°F)
06 - 1/3 cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Filling
08 - 1/2 cup unsalted butter, softened
09 - 1 cup light brown sugar, packed
10 - 2 1/2 tablespoons ground cinnamon
→ Pour-over
11 - 1 cup heavy cream
→ Cream Cheese Frosting
12 - 4 ounces cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 1 1/2 cups powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - 2 to 3 tablespoons milk, as needed
# Directions:
01 - Whisk together flour, granulated sugar, active dry yeast, and salt in a large mixing bowl. In a separate bowl, combine warm milk, melted butter, and eggs. Incorporate the wet mixture into the dry ingredients and mix until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm area until doubled, approximately 1 hour.
02 - Combine softened unsalted butter, packed light brown sugar, and ground cinnamon in a bowl, mixing until fully blended.
03 - Punch down the dough and roll out on a lightly floured surface to a 16x12-inch rectangle. Evenly spread the cinnamon filling across the dough. Roll up tightly from the long edge and divide into 12 uniform slices.
04 - Transfer the slices into a greased 9x13-inch baking pan. Cover and allow to rise for 30 to 40 minutes, until puffy.
05 - Preheat oven to 350°F. Pour heavy cream evenly over the proofed rolls. Bake for 23 to 27 minutes or until golden brown and set.
06 - Beat softened cream cheese and unsalted butter until smooth. Gradually incorporate powdered sugar, followed by vanilla extract and milk, mixing until the frosting reaches a smooth, spreadable consistency.
07 - Spread cream cheese frosting over warm cinnamon rolls. Serve immediately for best texture and flavor.
