Directions:

Add water, sugar, and yeast to an electric stand mixing bowl with a dough hook. Stir with a fork or whisk until roughly mixed and allow the yeast to bloom for 5 minutes.

Once the yeast mixture is bubbly , add 6 tbsp melted butter, eggs, and milk then turn the mixer on low speed. Slowly start incorporating 4-5 cups of all-purpose flour to the mixing bowl. 1 cup at a time approximately. Add a pinch of salt, the remaining flour, and continue mixing the dough of medium-low speed until it pulls away from the walls of the bowl.

Once the dough has formed into a smooth ball, turn it out onto a lightly flour working surface and begin to knead several times. Shape the dough back into a smooth ball.

Add 1 tbsp melted butter to a large mixing bowl, coat the top of the dough with the butter, turn the dough smooth side up and cover with plastic film or a damp dowel. Allow the dough to double in size.

Meanwhile, combine the granulated sugar, dark brown sugar, and ground cinnamon in a mixing bowl. This will be the “cinnamon filling” in the roll.

For the frosting, grab a separate medium mixing bowl, add the cream cheese, butter, fresh vanilla bean, powdered sugar, and whisk until light and fluffily.

After the dough has double in size, take it out of the bowl and put into onto a floured working surface. Knead it a few times then roll it out into a rough square. Spread the soften butter across 3/4 of the dough, leaving the bottom few inches without butter. Sprinkle the cinnamon and sugar mixture over the buttered area then roll it up from the top of the buttered side down. Lightly pinch the seem once it’s rolled up. If the dough is too soft, put it in the fridge to stiffen up a bit, but if not, cut the dough in half, then again in quarters, then again into eights. You can cut them smaller if you prefer.

Butter a baking container (9x13 is pretty common) and place the rolls inside as evenly add possible. Cover with plastic film and allow the rolls to double in size.

Once they’re ready, bake in a 350f oven for approximately 20 minutes. Rotate the pan half way through.

After they’re a beautiful golden brown, pull them out of the oven and let them cool down for 15-20 minutes before frosting.

Once the rolls a just a tad over the “warm” mark, generously spread the cream cheese in every crack and crevice and enjoy!