Cinnamon Rolls

For the Dough

• 1  egg
• 1 egg yolk
• 2 ounces butter (room temperature and diced)
• 7 ounces water (about 90 F)
• 1 tablespoon instant yeast
• 1 pound bread flour
• 2 ounces sugar
• 2 teaspoons kosher salt

For the Filling

• ¾ cup brown sugar
• 1 tablespoon ground cinnamon
• 1 cup cream cheese icing
  

Making the Dough

1. Whisk the yeast into the water until the yeast dissolves and set aside.
2. Meanwhile, measure all of your other ingredients and add them to a bowl for your stand mixer and attach the dough hook.
3. When the yeast starts to slowly froth (this way you know it is still alive) add the water-yeast mixture to the other ingredients and mix on a low setting for about 7 minutes. The dough should come together and form a smooth ball that no longer sticks to the bowl.
4. Once the dough has been properly kneaded in the mixer, take it out of the  mixing bowl and place it in another bowl that has been greased lightly. Wrap with plastic and place the dough somewhere warm to proof or using your oven's proofing setting.
5. Allow the dough to proof for about 2 hours, or until it has doubled in size.
6. Once the dough has doubled, remove the dough from the bowl, punch it down to release the gasses, shape it back into a ball, cover  it with plastic again, and put it in the fridge to cool completely.
7. Once chilled (preferably overnight), the dough is ready to roll.

Rolling and Assembling

1. Before you begin rolling the cinnamon rolls, make sure that you have the cream cheese icing, the brown sugar, and the cinnamon ready to go.
2. Take your cake pan that you will be baking the rolls in and grease or spray it and lightly coat it with brown sugar. This will serve as a glaze after baking.
3. To roll: remove the dough from the fridge and place it on a lightly-floured surface. Using a rolling pin, roll the dough out flat, attempting to make an even rectangle. Roll the dough as thin as you can without having it rip.
4. Once you have an even rectangle, square off the edges by cutting the dough in straight lines so you have a perfect rectangle.
5. Spread a thin layer of cream cheese icing on the dough without going all the way to the edge of the dough.
6. Sprinkle brown sugar and cinnamon on top in an even layer and roll the dough into a long log. Make sure there are not any loose air pockets and that the roll is tight.
7. Once the roll is formed, using a very sharp or serrated knife, slice the log into pieces that are about 2 fingers width apart, making sure they are evenly sized.
8. Place the rolls into the cake pan that you sugared earlier, making sure that there is space for them to double in size.
9. Lightly wrap the pan and place it in your desired place to proof or using your oven's proofing setting. See here for more on proofing.  

Proofing and Baking the Rolls

1. Allow the rolls to proof for about 1 ½-2 hours or until they almost double in size.
2. When the rolls are about 15 minutes away from doubling in size, preheat your oven to 350 F. If using your oven's proofing setting, take out the rolls from the oven to allow for preheating. The rolls will continue to proof even when taken out.
3. Once the rolls have doubled in size, remove the plastic wrap and bake the rolls  for 30-40 minutes or until they are a deep golden brown on the top.
4. Once you remove them from the oven, put a plate or board over the top of the pan and flip it upside down, tapping lightly so they come loose. Be careful not to burn yourself with the melted sugar glaze.
5. Once the rolls have cooled slightly, about 10 minutes, frost the buns with the remaining icing, pull apart, and enjoy!