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
2 1/2 tsp instant yeast
1/4 cup sour cream
1 egg, beaten
1 tsp vanilla extract

6 tbsp unsalted butter, melted
1/3 cup sugar
4 cups all purpose flour
1 1/4 tsp salt

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

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

Cream Cheese Icing:
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 or milk (depending on how thick or thin you like it)

Instructions:
1.) In a glass measuring up or bowl, add in the milk and butter and microwave until lukewarm and butter melted. Stir in the vanilla extract.
2.) Meanwhile, in a stand mixer bowl, mix together the flour and salt and sugar with the dough kneading hook attachment.
3.) Add the milk/butter/vanilla mixture into the dry ingredients stand mixer bowl. Mix on slow to medium speed until flour is almost all absorbed.
4.) Add sour cream and beaten egg.
5.) Mix for around 5-10 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 too sticky.
6.) Transfer dough to an oiled bowl or keep in same bowl, just spray with oil and turn the dough to coat. Cover with plastic wrap. Let rise for around 2 hours, or until doubled in size. 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 inch slices to get 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 30-1 hour, or until risen and touching each other.

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 25-30 minutes, until slightly golden on top. Let the rolls cool for about 10 minutes.
17.) While rolls are still warm, spread the cream cheese icing all over the rolls generously. Enjoy!