# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour (500 g)
02 - 1 packet instant yeast (2 ¼ tsp)
03 - ¼ cup granulated sugar (50 g)
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 to 3 tbsp milk
# How to Make It:
01 - Combine warm whole milk, melted butter, and granulated sugar in a large bowl. Sprinkle instant yeast on top and allow to rest for 5 minutes until foamy.
02 - Add eggs and salt to the yeast mixture and blend well. Gradually incorporate flour until a sticky dough forms.
03 - Knead the dough on a lightly floured surface for 6 to 8 minutes until smooth and elastic, or use a stand mixer fitted with a dough hook.
04 - Place dough into a greased bowl, cover, and let rise in a warm environment for 60 to 75 minutes until doubled in size.
05 - Turn dough onto a floured surface and roll into a 40 × 30 cm rectangle.
06 - Spread softened butter evenly over the rolled dough. Sprinkle brown sugar and ground cinnamon uniformly atop the buttered surface.
07 - Roll the dough tightly from the long edge and cut into 12 equal slices.
08 - Arrange rolls in a greased 23 × 33 cm baking dish. Cover and let rise for 30 minutes until puffy.
09 - Preheat oven to 175°C (350°F). Pour heavy cream evenly over rolls just before baking.
10 - Bake for 23 to 27 minutes until golden brown and cooked through at the center.
11 - Beat cream cheese and softened butter until smooth. Incorporate powdered sugar and vanilla extract; beat until fluffy. Add milk gradually to achieve desired consistency.
12 - Spread cream cheese icing over warm rolls and serve immediately.
