Add all of your dough ingredients to the bowl of a stand mixer, excluding the butter.

Using the dough hook attachment, mix on low speed until everything is well combined and no dry flour remains.

Slowly add the butter one tablespoon at a time. You know it’s time to add more butter when the last tablespoon is mostly incorporated!

Once all the butter is added, adjust the mixer to a medium speed. Allow the dough to mix for roughly 20 minutes. You may need more or less time - You know it is done mixing when the dough is not sticking to the bowl anymore, and it passes the windowpane test. To perform a windowpane test, grab a small portion of the dough and stretch it as thinly as possible. You should be able to stretch the dough thin enough so that light shines through without breaking.

Scrape excess dough off the sides of the bowl and cover with a plastic cover or a damp tea towel. Allow the dough to rest for 30 minutes, then perform two sets of stretch-and-folds, each 30 minutes apart.

Allow the dough to bulk ferment. The rise time will vary depending on the temperature of your dough and your home. You are looking for the dough to rise around 50%. In a 72°F home, that will take roughly 8 hours, starting from the moment you begin mixing your dough. Again, the dough should have gained some volume, but it will not dramatically double in size. Understanding what the dough should look like when it is fully proofed is a skill that is mastered with time.

Prepare your cinnamon roll filling by thoroughly mixing your softened butter, brown sugar, and cinnamon.

Once the dough is perfectly proofed, dump it onto a lightly floured surface. Use a rolling pin to create a 12” x 18” rectangle.

Evenly spread the filling over the surface of your dough.

Begin rolling your dough from one of the long edges. Roll the dough tightly to create a long log shape. The tighter your rolling, the more prominent your cinnamon swirl will be!

Cut the log into 12 even cinnamon rolls. Each should be roughly 1.5” thick. Place the rolls into a greased 9”x13” baking dish. Cover with plastic wrap.

Optionally, you can cover the baking dish with plastic wrap and cold proof in the fridge overnight (or up to 3 days). NOTE: If you cold proof, your second rise will likely take longer than normal.

Allow the rolls to complete a second rise at room temperature for +/-3 hours. The rolls should nearly double in size. They will be light and full of air. The second rise is SO essential - baking the rolls too soon will result in dense cinnamon rolls. If you cold-proofed your rolls, the second rise will take closer to 5-6 hours.

Preheat your oven to 400°F.

Drizzle the heavy cream over the fully proofed rolls. This makes them ooey-gooey and delicious!

Bake the rolls for roughly 30-35 minutes. The rolls should be evenly golden on top.

While the rolls bake, whisk together the butter, cream cheese, powdered sugar, heavy cream, and vanilla for the cream cheese frosting. Using an electric mixer makes this quick and easy!

After the rolls have cooled for a bit, frost them generously. Enjoy!