# What You Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1 packet (2 ¼ teaspoons) instant yeast
03 - ¼ cup granulated sugar
04 - 1 teaspoon 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 tablespoons ground cinnamon
→ Topping
11 - 1 cup heavy cream, room temperature
→ Cream Cheese Icing
12 - 4 ounces cream cheese, softened
13 - ¼ cup unsalted butter, softened
14 - 1 ½ cups powdered sugar
15 - 1 teaspoon vanilla extract
16 - 2 to 3 tablespoons milk
# Directions:
01 - In a large bowl, combine warm milk, melted butter, and granulated sugar. Sprinkle instant 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 spot for 60 to 75 minutes or until doubled in size.
05 - Roll dough onto a floured surface into a 16 by 12-inch rectangle. Spread softened butter evenly over the surface, then sprinkle brown sugar and ground cinnamon evenly on top.
06 - Roll the dough tightly from the long side, then slice into 12 equal rolls.
07 - Arrange rolls in a greased 9 by 13-inch baking dish, cover, and let rise until puffy, about 30 minutes.
08 - Preheat oven to 350°F (175°C). Pour heavy cream evenly over the rolls just before baking. Bake for 23 to 27 minutes or until golden brown and cooked through.
09 - Beat cream cheese and softened butter until smooth. Add powdered sugar and vanilla extract and beat until fluffy. Stir in milk gradually to achieve desired consistency.
10 - Spread cream cheese icing over warm rolls and serve.
