1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
2. Add the cream, milk, egg, vanilla, and cooled Tangzhong.
3. Mix with the dough hook on low speed for about 2 minutes until a shaggy dough forms.
4. Add the softened butter one tablespoon at a time, allowing each addition to mix in before adding the next.
5. Continue kneading for 10–12 minutes, or until the dough is smooth, soft, and elastic.
6. Shape into a smooth ball and place back into the bowl. Cover and let rest for 30 minutes.
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Cinnamon Filling
Ingredients
* 12 tablespoons salted butter, softened
* ¾ cup packed light brown sugar
* 2 tablespoons ground cinnamon
Directions
Mix all filling ingredients together until smooth and spreadable.
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Assemble the Rolls
1. Line a 9×13-inch baking pan with parchment paper.
2. Lightly flour your work surface and roll the dough into a 15 x 21-inch rectangle.
3. Spread the cinnamon filling evenly over the dough, edge to edge.
4. Use a pizza cutter to cut twelve, 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to the baking pan. Cover the top with plastic wrap and set it in a warm place to rise until doubled, about 1-2 hours
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Bake
Preheat oven to 325°F.
Bake for 30–35 minutes, or until the tops are lightly golden brown.
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Cream Cheese Frosting
Ingredients
* 6 tablespoons unsalted butter, softened
* 5 ounces cream cheese, softened
* 1 cup powdered sugar
* ½ teaspoon vanilla bean paste or pure vanilla
* 1 tablespoon heavy whipping cream
Directions
Beat the butter and cream cheese until smooth. Add the powdered sugar and mix until light and fluffy. Stir in the vanilla and heavy cream until creamy and spreadable.
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Finish
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