Cinnabon Cinnamon Rolls (But Better)

Dough:

1. In a stand mixer bowl, whisk together the flour, sugar, and salt until evenly combined.
2. Add in the softened butter and use two forks or your fingers to evenly incorporate the butter into the flour.
3. Warm the milk to about 100°F (38°C). Whisk the yeast into the warm milk.
4. Place the stand mixer bowl on the stand mixer and add the dough hook. Turn the mixer to medium-low speed and add in the yeast mixture, eggs and egg yolk. Mix for 2-3 minutes or until the dough pulls together and is smooth.
5. Remove the dough to a lightly floured work surface. Knead for 30-60 seconds, or until it is completely smooth. Plop into a greased bowl and cover with plastic wrap. Let the dough rise at room temperature until doubled in size, about 90 minutes.

Filling:

1. In a medium bowl whisk together the sugars and cinnamon until evenly combined. Set aside.

Assembly and Baking:

1. When the dough is doubled in size, lightly flour a work surface. Punch down the dough and place on the work surface. Flatten the dough into the shape of a rectangle and then roll the dough into a large rectangle that is about 27” (69cm) long and ¼” thick (6mm). Keep the long edge of the dough parallel to you.
2. Spread the softened butter across the entire surface of the dough. Sprinkle all of the cinnamon sugar evenly across the top of the dough. Lightly pat the sugar into the butter and dough to make sure it adheres.
3. Working from the bottom edge, tightly roll the dough into a log. Using a scalloped, serrated knife, cut the log into twelve 2” (5cm) thick rolls.
4. Grease a 9x13” (23x30cm) baking dish with softened butter. Place the rolls in 4 rows of 3 inside the baking dish; it's ok if the rolls touch. Turn the rolls so that the tails of each are facing the one next to it. Cover with plastic wrap and let rise at room temperature until the rolls are about 1.5x their original size, about 30-45 minutes.
5. Preheat the oven to 375℉ (190℃).
6. Bake in the oven for 15-20 minutes, or until the cinnamon rolls are golden brown. Let cool in the baking dish for 15 minutes.

Glaze:

1. Add the cream cheese to a large bowl and whip on high speed with a hand blender until smooth. Add in the sugar and again mix until smooth. Whisk in the milk until a glaze forms; the glaze should be thick but still easily falls from a spoon. If needed, add more milk, 1 teaspoon at a time, until you reach the desired consistency. Stir in the vanilla and set aside.
2. Drizzle all of the glaze over the top of the cinnamon rolls and serve.

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