# Components:
→ Dough
01 - 4 cups all-purpose flour
02 - 1 packet instant yeast (2 ¼ tsp)
03 - ¼ cup granulated sugar
04 - 1 tsp salt
05 - ¾ cup warm whole milk (180 ml)
06 - ¼ cup unsalted butter, melted (60 g)
07 - 2 large eggs, room temperature
→ Filling
08 - ½ cup unsalted butter, softened (115 g)
09 - 1 cup packed brown sugar (200 g)
10 - 2 ½ tbsp ground cinnamon
→ Topping
11 - 1 cup heavy cream, room temperature (240 ml)
→ Cream Cheese Icing
12 - 4 oz cream cheese, softened (115 g)
13 - ¼ cup unsalted butter, softened (60 g)
14 - 1 ½ cups powdered sugar (180 g)
15 - 1 tsp vanilla extract
16 - 2–3 tbsp milk
# Directions:
01 - Combine warm milk, melted butter, and sugar in a large bowl. Sprinkle yeast on top and let stand for 5 minutes until foamy.
02 - Add eggs and salt to the yeast mixture and mix well. Gradually incorporate flour until a sticky dough forms.
03 - Knead 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 over the dough, then sprinkle brown sugar and cinnamon uniformly across the surface.
07 - Roll dough tightly from the long side and slice into 12 equal 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 cooked through in the center.
11 - Beat cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. Add milk to reach desired consistency.
12 - Spread icing over warm rolls and serve immediately.
