Cinnamon Rolls

You can mix the filling and frosting any time prior to starting the dough so it's ready on hand.

Let the butter and eggs for this recipe come to room temperature 1 hour prior to starting.

1. Combine the flour, salt, yeast in a bowl and add to it, the water a milk, vanilla and sugar.
2. Once every combines into a rough dough, add the butter roughly 2 tbsp at a time. Making sure to combine the butter thoroughly until the butter is incorporated into the dough.
3. Continue kneading the dough for roughly 15-20 minutes by hand or in a stand mixer.  The dough should be very stretchy, smooth, and pass the window pane test.
4. Place the dough in a warm area, covered for roughly 1 hour or until doubled in size.
5. Once doubled, re-kneed the dough, cover it, and set it in the fridge for 6 hours or overnight.
6. Preheat the oven to 350F and bring the dough out of the fridge and let come to room temperature. (About 45 min to 1 hour)
7. Meanwhile make the filling my whipping together brown sugar, butter, cinnamon, and salt until light and fluffy and store on the counter until ready to use.
8. Once the dough is at room temperature, roll the dough out on a lightly floured surface forming a rectangle that is roughly 1/4"in thick Should produce roughly 10"x14" to 12"x16" inch rectangle.
9. Spread the filling over the entire surface of the rolled dough.
10. Starting with one of the shorter sides, roll the dough into a log, sealing it by pinching the end to the log itself.
11. Slice the dough with a sharp knife or utensil into 2"-3" inch slices (or to desired size). Dipping the knife in water or oil can help slice the rolls with less crushing.
12. Place each roll about 1" apart on a well-buttered baking sheet, round cake pan, or casserole pan that can come close to housing all the rolls comfortable over the entire pan. Use 2 pans if necessary.
13. Let the dough proof again until the rolls are nearly double in size or very puffy.
14. Bake at 350F for roughly 20 minutes. Checking for doneness and adding 5 minutes at a time until lightly golden, but still soft and slightly under-baked.
15. Meanwhile. prepare the frosting by whipping together cream cheese, powdered sugar, and vanilla extract and set aside.
16. Once the rolls are cooked to a light brown with a softer consistency, remove them from the oven and let rest for 5-10 minutes before frosting and serving.