Soft and Gooey Cinnamon Rolls

Steps

For the dough

1. 1

   Grease a large bowl to prepare for the dough rise.

2. 2

   In a large liquid measuring cup, whisk together the eggs, warm milk, and honey until combined.

3. 3

   In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, yeast, and salt on low speed to combine. Add the egg mixture and continue mixing on low until just combined.

4. 4

   With the mixer still on low, add the 10 tablespoons of butter one piece at a time. Once all butter is added, increase speed to medium and beat until the butter pieces are fully incorporated into the dough, about 1 minute. The dough will be very sticky; use a spatula to scrape it into the prepared greased bowl.

   Start 1-minute timer
5. 5

   Cover the bowl with plastic wrap and let rise for 30 minutes. Perform a fold by placing your fingers or a spatula under the dough, pulling it up, and folding it over itself. Repeat this 6 to 8 times around the bowl until all dough has been folded. Re-cover and let rise for another 30 minutes.

   Start 30-minute timer
6. 6

   Repeat the folding series 3 more times (total of 4 folding sessions over a 2-hour rise period). Tightly cover the bowl with plastic wrap and refrigerate overnight or for up to 72 hours.

   Start 72-hour timer

To Assemble

7. 7

   When ready to assemble, flour a work surface and knead the cold dough 10 to 12 times. Shape into a ball, dust lightly with flour, cover with a tea towel, and let it come to room temperature.

8. 8

   Grease a 9 by 13 inch [23 by 33 cm] pan and optionally line with parchment paper.

9. 9

   In a small bowl, mix the brown sugar, cinnamon, and a pinch of salt for the filling.

10. 10

    Roll the room-temperature dough into a 16 by 12 inch [30.5 by 40.5 cm] rectangle. Brush with the 2 tablespoons of melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing lightly to adhere.

11. 11

    Starting from a long side, roll the dough into a tight cylinder. Pinch the seam to seal and place seam-side down. Cut into 12 equal pieces using a sharp knife or scissors.

12. 12

    Transfer pieces to the prepared pan cut-side up. Cover loosely with plastic wrap and let rise until doubled in size, about 1 to 1.5 hours.

    Start 5-hour timer
13. 13

    Preheat oven to 350F (180 °C) [180C (350 °F)] with the rack in the middle position. Bake for 27 to 32 minutes, rotating the pan halfway through, until golden brown.

    Start 32-minute timer

For the icing

14. 14

    While the rolls bake, prepare the icing: beat the butter and cream cheese on medium until smooth. Add vanilla and salt on low, then add confectioners' sugar. Scrape the bowl and beat on medium until light and fluffy, 3 to 4 minutes.

    Start 4-minute timer
15. 15

    Cool the rolls in the pan on a wire rack for 5 minutes. Apply about one-third of the icing while warm so it melts in. Let cool for another 15-20 minutes before applying the remaining icing and serving.

    Start 5-minute timer