Recipe: https://themindfulmeringue.com/...

Ingredients

Dough

• 4 1/2 – 3/4 cups Bread Flour separated (1st: 2 cups, then 2 cups, then 1/2 - - cup, then optional 1/4 cup)
• 1/3 cup Granulated Sugar
• 2 packets Instant Yeast
• 1 1/3 cup Milk
• 1/3 cup Salted Butter cut into cubes
• 1 Egg large, room temperature

Cinnamon Filling

• 1/4 cup Salted Butter
• 3/4 cup Brown Sugar (light or dark)
• 2 tbsp Cinnamon

Cream Cheese Frosting

• 1 package Cream Cheese
• 1/2 cup Salted Butter
• 2 cups Powdered Sugar
• 1 tsp Vanilla Bean Paste or vanilla extract

Instructions

Dough

1. In a large bowl, combine 2 cups of flour with sugar and yeast. Whisk to sift and aerate the mixture. Set aside.
2. In a heat proof bowl/cup, heat butter together with milk in a microwave for 45 seconds (Note: not all the butter will be melted! The milk should be warm to the touch but not hot. If the mixture is hot, let it cool slightly before adding to the yeast/flour mixture).
3. Add the milk/butter mixture and egg to the flour/yeast mixture. Mix together with a wooden spoon until a thick, wet mixture is formed. Add an additional 2 cups of flour and mix to fully incorporate. Finally, add an additional 1/2 cup of flour until a soft dough is formed.
4. Knead together dough until it becomes homogenous, smooth, and soft. (Note: if the dough continues to stick to your fingers, add an additional 1/4 cup of flour and incorporate it into the dough). The final mixture should bounce back after a finger is indented into it. Let the dough rest for 10 minutes, uncovered.
5. Roll dough into a 15" by 12" rectangle.

Cinnamon Filling & Assembly

1. Spread softened butter over surface of the dough rectangle, leaving a 1/2" border that is butter free. Combine brown sugar with cinnamon. Sprinkle cinnamon mixture over butter layer.
2. Roll dough from the 15" end into a thick log. Once rolling is complete, gently push together both ends of the log to make them even. Divide dough into 12 pieces by scoring the surface of the log. Using an unflavoured piece of floss, slide floss underneath log and pull up to cut log (Note: this step prevents squishing the cinnamon rolls during the cutting process).
3. Place cinnamon rolls into a buttered 9"x13" pan. Cover with a towel and place in a warm location to proof for 1 hour.
4. Preheat oven to 350F (325F convection oven). Bake for 30-35 minutes or until edges are golden brown. Let cool for 10-15 minutes. Meanwhile, prepare the cream cheese frosting.

Cream Cheese Frosting

1. In a medium sized bowl, combine softened butter with cream cheese. Start by mashing with a fork/spoon until creamy. Add powdered sugar and vanilla paste/extract then mix together until mixture resembles a clumpy paste. Finally, use a whisk to beat together icing.
2. Spread a generous layer of cream cheese icing onto the tops of the warm cinnamon rolls. Serve and enjoy!