These rolls are addictive! I love how you can roll them up, keep them in the fridge overnight, and just bake them off in the morning!

**Updated Version**

Cinnamon Rolls

Ingredients:
For the dough:
1 cup lukewarm milk
1 tbsp instant yeast
½ cup sour cream
1 egg, beaten
1 tsp vanilla extract
¼ cup unsalted butter, softened
¼ cup sugar
4 cups all purpose flour
1 tsp salt

1/4 cup heavy cream to brush/pour on rolls before baking

Filling:
½ cup softend unsalted butter
3/4 cup brown sugar
2 ½ tbsp cinnamon

Cream Cheese Glaze:
½ cup cream cheese, room temperature
2 tbsp softened unsalted butter
½ tsp vanilla extract
3/4 cup confectioner’s sugar
2-4 tbsp heavy cream (depending on how thick or thin you like it)

Instructions:
1.) In a glass measuring up or bowl, pour in the milk and microwave until lukewarm (about 105 degrees F). Add the sugar and the yeast. Stir. Let sit for about 5 minutes, until foamy from the yeast.
2.) Meanwhile, in a stand mixer bowl, whisk together the flour and salt. Set aside.
3.) Add yeast/milk mixture into the dry ingredients stand mixer bowl, with dough hook. Mix on slow to medium speed until flour is almost all absorbed.
4.) Add sour cream, egg and vanilla.  Mix very well, then gradually add butter pieces, waiting until each piece is incorporated into the dough before adding next piece. Do this until no butter pieces are showing.
5.) Mix for around 5 minutes at a medium to high speed, until dough starts to pull away from the sides of the bowl, and still slightly sticky at the bottom. The dough should be tacky to the touch but not sticky.
6.) Transfer dough to an oiled bowl. Cover with plastic wrap, and a tea towel. Let rise for around 2 hours. At this point, you can store the dough in the fridge, and continue the next day, or you can move on right away. Another option is to continue up until step 11, then store in the fridge and bake off in the morning. If you are storing in the fridge overnight, let the dough come to room temperature and sit for 45 minutes before you move on.

Make the filling:
7.) In a mini food processor, blend the filling ingredients until smooth.
8.) On a floured surface, roll the dough out into a 20×12 inch rectangle.
9.) Spread the filling all over the dough, leaving a half inch border.
10.) Roll dough up by the longer side.
11.) Slice about 1 1/4  inch slices to get between 12 rolls. Place the slices cut side up into a greased and lined 9×13 inch pan, leaving a little space between them so they can spread and rise.
13.) Cover with plastic wrap and let rise for 30-45 minutes.

Make the Cream Cheese Glaze:
14.) In a bowl of an electric mixer, beat cream cheese and butter together until smooth. Beat in the sugar and vanilla. Beat in the cream until mixture is light and smooth. Set aside until rolls come out of the oven.

15.) Preheat the oven to 350. Brush the tops of the rolls with the heavy cream. Pour the rest in the pan if any left.
16.) Bake for around 20-25 minutes, until slightly golden on top. Let the rolls cool for about 10 minutes.
17.) While rolls are still warm, spread the cream cheese glaze all over the rolls generously. Enjoy!