Soft Cinnamon Rolls with Cream Cheese Glaze

Instructions

– In the bowl of a stand mixer fitted with a dough hook, combine all dough ingredients and knead for about 10 minutes, until a soft dough forms. If after 5-6 minutes the dough isn’t soft and smooth, add 2-3 tablespoons of water as needed. – Cover and let rise. Best option: refrigerate overnight (covered so it doesn’t dry out). Or let rise at room temperature for about 1 hour, until doubled in volume. – Mix the filling ingredients until smooth and spreadable. – On a well-floured surface, roll out half the dough into a thin rectangle. The wider the rectangle, the more swirls your rolls will have. – Spread half the filling evenly over the dough, then roll tightly into a log. Repeat with the remaining dough and filling. – Slice into rounds about 1¼ inches thick and place on parchment-lined baking sheets, leaving about 1 inch between each roll. – Cover and let rise again for about 45–60 minutes (note that the exact time will vary: less in warm weather, more in colder conditions). – Brush with beaten egg and bake in a preheated 350°F (176°C) oven for about 18–20 minutes, or until golden. – Remove from the oven and set aside to cool slightly. – Meanwhile, mix all glaze ingredients until smooth. If it is too thick, you can adjust the consistency with a little more milk. – Once the rolls have cooled slightly, drizzle the glaze on top and spread gently so it gets into every swirl. – Store in an airtight container at room temperature.

Honestly, though, have you ever seen something so gorgeous?