CINNAMON ROLL

1. In a medium bowl, heat the milk to around 110ºF-115ºF. To this, add in the yeast and granulated sugar. If using active dry yeast, let the mixture rest for around 10-15 minutes until the mixture is foamy & bubbly. If using instant yeast, continue to the next step.
2. Add in the egg and egg yolk into the mixture and beat until completely incorporated.
3. In a separate bowl, whisk together the flour and salt. If using a stand mixer, do this in the bowl of the mixer fitted with the dough hook.
4.  Pour the wet ingredients into the dry ingredients. Add in the melted butter and knead the dough until it comes together and is crumbly in texture.
5. Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. The dough should form into a nice ball and be slightly sticky. If it’s too sticky add in 1-2 tablespoons more flour. If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a lightly floured surface.
6. Once the dough is ready, transfer it to a lightly greased bowl. Cover the dough with a plastic wrap and then a warm towel. Allow to bulk ferment in a warm environment for 1-2 hours or until doubled in size. Alternatively, you can bulk ferment the dough overnight.
7. Generously grease a 8-inch round pan or a 9″x9″ square with a non-stick spray and some flour.
8. Once the dough has doubled in size, take it out on a lightly floured surface. Using a rolling pin roll the dough out by applying pressure evenly into a rectangle about 15″x12″.

CINNAMON SUGAR FILLING

1. In a small bowl, mix together ground cinnamon and dark brown sugar. Set aside.
2. Spread the softened butter on the dough leaving a ¼” edge. You can spread this using your hands or the back of the spoon.
3. Evenly sprinkle the cinnamon sugar over the softened butter and cover up any remaining spaces with the help of an offset spatula.

ASSEMBLY

1. Evenly cut the dough vertically into 6 equal strips of 2″ width each. Tightly roll the first strip into a cinnamon roll and place in the center of the prepared pan.
2. Wrap all other strips around this cinnamon roll connecting their ends carefully to form a large cinnamon roll. Some of the filling might drop into the pan but that is okay.
3. Cover tightly with a plastic wrap and then a warm towel. Allow to proof in a warm environment for 30-45 minutes or until puffy.
4. While the roll is proofing, preheat your oven to 350ºF (177ºC).
5. Bake the rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Check around 15 minutes, if your rolls are browning too much on the top, lightly cover them with aluminium foil.
6. Using a hand mixer, cream the block cream cheese and unsalted butter until completely smooth.
7. Add in the vanilla, heavy cream and salt. Mix well. Add in powdered sugar and beat until combined.
8. Allow roll to cool on a wire rack. Frost generously with cream cheese frosting using an offset spatula.
9. Allow the rolls to cool completely or serve warm. Store them in an airtight container in the refrigerator for upto a week. Heat them in the microwave for 30 seconds before serving.