• Preheat your oven to 200°F (95C) and prepare a 9 ½” (24cm) pie plate by pouring 1 ½ Tablespoons of butter in your pie plate. Set aside.
  1 ½ Tablespoons salted or unsalted butter
• Combine flour, sugar, cornstarch, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment (or stir by hand with a wooden spoon in a large bowl) and stir until well combined.
  2 ¾ cups all-purpose flour, ¼ cup granulated sugar, 2 Tablespoons cornstarch, 2 ½ teaspoons rapid rise/instant yeast, 1 ¼ teaspoons salt
• Combine milk and water and heat (in a saucepan over low heat or in a microwave-safe dish) until mixture reaches 115F (45C).
  ½ cup whole milk, ¼ cup water
• Turn your stand mixer to low speed and slowly pour heated milk mixture into the bowl followed by the melted butter, stirring until barely combined (or stir in by hand, dough will be stiff).
  4 Tablespoons unsalted butter
• Add lightly beaten eggs and increase speed to medium, continue to stir until completely combined (if needed, pause to scrape down the sides and bottom of the bowl so all flour is absorbed).
  1 large egg + 1 large egg yolk
• Switch your paddle attachment out for a dough hook and continue to stir on medium low speed (or continue to stir with wooden spoon). Gradually add additional flour as needed until dough clings to itself and pulls away from the sides of the bowl.
• Continue to knead dough with dough hook for about 5 minutes longer on medium speed, until dough develops a soft, elastic texture (it will be slightly sticky/tacky to the touch still). If kneading by hand, transfer to a clean, lightly floured surface and knead until smooth and elastic (about 10 minutes).
• Transfer dough to a lightly oiled, heatproof bowl and cover tightly with plastic wrap. Allow to rest in a warm place (I usually place mine on top of my preheating oven) for 10 minutes. Meanwhile, prepare your filling.

Filling & Assembly

• Whisk together brown sugar, cinnamon, and salt in a small bowl. Set aside.
  ½ cup light brown sugar, 1 Tablespoon ground cinnamon, ⅛ teaspoon salt
• Once your dough has finished resting (it may not have risen very much, this is fine) transfer to a clean, lightly floured surface and use a rolling pin to roll out to a 15x9” (38x22cm) rectangle. Spread softened butter evenly over the dough and then sprinkle evenly with brown sugar mixture, leaving about ½” (1.25cm) of dough uncovered around the perimeter.
  ¼ cup unsalted butter
• Starting with the long end, roll your cinnamon rolls into a tight roll. Cut into 9 slices (about 1 ¾” width per slice) and arrange into prepared pie plate. 
• Cover with foil and place in your 200°F (95C) oven and turn off the oven. Allow dough to rise for 15 minutes.
• Once 15 minutes has passed, remove covered pie plate and place on top of your oven (or somewhere else warm/draft free). Preheat your oven to 350°F and leave rolls covered, allowing them to continue to rise while your oven preheats (at least 10-15 minutes). 
• OPTIONAL STEP: Just before baking, evenly drizzle heavy cream over cinnamon rolls (and the spaces between them).
  ¼ cup heavy cream
• Once oven is preheated, remove foil and bake rolls for 20-25 minutes or until lightly golden brown on top and cooked through (you can use an instant read thermometer, test the thickest part of an outer cinnamon roll and it should reach 185-190F/87C.
• While your cinnamon rolls are baking, prepare the icing.

ICING

• Use an electric mixer to beat together softened cream cheese, butter, and vanilla extract until creamy. Gradually add sugar until completely combined. Add milk or cream, and stir well until creamy and smooth.
  2 oz cream cheese, 2 Tablespoons unsalted or salted butter, 1 teaspoon vanilla extract, 1 cup powdered sugar, 1 Tablespoon milk or heavy cream
• Once rolls have finished baking, allow them to cool for 10 minutes before covering evenly with frosting. Enjoy!