Similar to croissant dough these Soft Cinnamon Rolls are filled with flavor. A process that takes a bit, but the end results are the best breakfast you'll ever have.
Place milk in a small microwave-safe bowl. Microwave in 15-second intervals until it reaches 110°F. Whisk in the yeast and let it sit for 5 minutes until it blooms. If your yeast hasn’t bloomed in 5 minutes, it is not active, and you need new yeast.
Place 1 & ½ tablespoons of the butter into a small bowl and melt in the microwave, set aside.
In the body of a stand mixer with the hook attachment, stir together the flour, sugar, and salt.
Add the milk mixture and begin mixing it in. Add the egg and vanilla, slowly mix it in. Add the melted butter. Mix until it starts to form a dough.
Using your hands, knead it in the bowl until it forms a smooth dough. Lightly flour a sheet tray. Place the dough onto the sheet tray and pat it out into a rough rectangle shape. Lightly flour the surface of the dough. Cover with plastic wrap and place in the fridge for 1 hour.
Lightly flour a clean work surface. Roll out the dough into a rough 10x17 inch rectangle. Have the 10-inch side facing you.
Spread the remaining softened butter over the bottom ⅔ of the dough, leaving a half-inch border.
Fold the top ⅓ of the dough over the butter. Take the bottom ⅓ of the dough and fold it over the top. Pinch the seams together.
Turn the dough so the short end is facing you again. Roll it out again to a 10x17 rectangle. Do the trifold again. Place the dough back on the floured sheet tray. Cover with plastic wrap and place in the fridge for 30 minutes.
After 30 minutes, take the dough out and again do the trifold; refrigerate another 30 minutes. Repeat three more times, placing it in the fridge for 30 minutes in between each folding.
After the last fold, place the dough in the fridge, covered well for at least 5 hours, but it is best if you can let it sit overnight.
When you are ready to assemble the rolls, spray a 9x13 baking dish with cooking spray, set aside.
Roll out the dough into a 20x12 inch rectangle. Have the longer side facing you. Spread the softened butter for the filling over the dough, leaving a ½-inch border.
In a small bowl mix together the sugar, brown sugar, and cinnamon.
Sprinkle this evenly over the butter, use it all.
Starting at the bottom, tightly roll the dough into a log. Cut into 12 even pieces with a serrated knife.
Place the rolls, evenly spaced, cut side up into the prepared baking dish.
Cover with plastic wrap and allow the rolls to double in size at room temperature, about 90 minutes.
Preheat the oven to 350°F. Bake until golden brown on top, 25-30 minutes. Allow to cool in the pan.
While the rolls are cooling, make the icing. In a large bowl with an electric hand mixer, whip the cream cheese with the butter until smooth. Add the powdered sugar a little at a time until fully combined. Stir in the vanilla. Whip for one minute.
You can frost the entire pan of rolls or individually, serve warm or at room temperature.
Notes
Do not be intimidated by this, the "hard work" isn't really hard it is just folding and rolling.
Make sure that you refrigerate when it says to refrigerate, this is essential.
Active dry yeast needs to be used, do not use instant.
This is a great make ahead breakfast.
They can be frozen, see my tips above.
Want a more festive flavor, add some spices, see above for some ideas.
You can use other glazes if you'd like, a powdered sugar one is great or even egg nog to be festive for the holidays.