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Cinnamon Rolls (yield: 1 dozen) For the dough: 1 cup (227g) whole milk 2¼ teaspoons instant yeast 4 cups (560g) all-purpose flour 2 large eggs ¼ cup (50g) granulated sugar 4 tablespoons (57g) unsalted butter, softened 1¾ teaspoons table salt For the filling: ¾ cup (150g) light brown sugar 1 stick (113g) unsalted butter, softened 1 tablespoon cinnamon 1 teaspoon vanilla extract ½ teaspoon table salt For baking ⅔ cup (151g) heavy cream, warmed 1. Add all the dough ingredients to the bowl of a stand mixer and mix on low with the hook attachment. Once a dough forms, turn the speed up to medium-low and continue mixing until the dough reaches full gluten development and passes the windowpane test (approximately 7 to 10 minutes). 2. Place the dough in a lightly greased bowl and cover with plastic wrap. Leave to rise for 1.5 - 2 hours or until doubled in size. 3. Lightly flour your work surface, place the dough on top, and sprinkle a little extra flour on top of the dough. Gently deflate the dough and roll out into a 12×16-inch (30×40cm) rectangle. 4. Combine all the cinnamon filling ingredients and mix until combined. 5. Spread the filling evenly over the dough and roll up along the long edge. Cut into 12 equal pieces and place each roll in a 9x13in baking pan that has been lightly greased with nonstick baking spray and a rectangle of parchment paper on the bottom. 6. Cover the rolls loosely with plastic wrap and let rise at room temperature for 45 to 90 minutes or until puffy. 7. Preheat the oven to 350°F (180°C). 8. Right before going into the oven, pour the warm heavy cream over the rolls. 9. Bake for 30 to 35 minutes or until a light golden brown on top. 10. Remove from the oven and serve warm with the cream cheese icing.

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