Traditional Cinnamon Rolls

Ingredients:

2 and 3/4 cups all-purpose flour

1/4 cup granulated sugar

3/4 teaspoon salt

1 package instant yeast (1 packet = 2 and 1/4 teaspoons)

1/2 cup water

1/4 cup milk

2 tablespoons unsalted butter

1 large egg

Filling:

1/4 cup salted butter softened

2 tablespoons ground cinnamon

1/2 cup brown sugar

1/4 cup heavy cream for drizzling over buns before baking

Glaze:

1 cup powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons milk

4 ounces of cream cheese at room temperature

Instructions:

Making the Dough:

1. In a big bowl, mix the flour, sugar, salt, and yeast. Put it aside.

2. In a small bowl, put water, milk, and butter together. Heat it in the microwave until the butter is melted, about 30-45 seconds.

3. Use a fork to stir the liquid into the dry stuff. Add the egg and knead by hand or with a stand mixer for 5-6 minutes until the dough isn't sticky anymore. Make the dough into a ball and put it back in the bowl. Cover it and let it rest for 5 minutes.

4. Turn on the oven to 200 degrees Fahrenheit. Spray a 9x9 pan with cooking spray and keep it aside.

Filling:

1. In a little bowl, mix the brown sugar and cinnamon.

2. After the dough has taken a rest, sprinkle a clean surface with a bit of flour and roll out the dough into a rectangle that's 15x9 inches.

3. Spread the soft butter over the dough and sprinkle the cinnamon sugar mix evenly. Roll up the dough tightly and cut it into 9 equal pieces.

4. Put the rolls into the pan you've prepared and cover them with plastic wrap or aluminum foil.

5. Shut off the warmed oven and put the pan on the middle rack. Leave them alone to rise for 20 minutes. When the 20 minutes are up, take off the foil or plastic and pour the ¼ cup of cream evenly over the buns.

6. Put the buns back in the oven and set the temperature to 375 degrees Fahrenheit. Bake for 15-20 minutes until the tops of the buns turn golden brown.

 Cream Cheese Icing:

1. Whisk the cream cheese, powdered sugar, vanilla, and 2 tablespoons of milk until it becomes smooth. Add more milk if necessary. Allow the rolls to cool for about 20 minutes before spreading the glaze on top.