Step 1

Warm milk, heavy cream, butter and honey until lukewarm, about 100 degrees to 114 degrees (this can be done over the stove or in the microwave).

Step 2

Pour the mixture into the bowl of your standing mixer fitted with the paddle attachment.

Step 3

Sprinkle yeast and granulated sugar over the mixture and allow to sit 5 minutes.

Step 4

Mix in eggs, vanilla extract and salt.

Step 5

Remove the paddle attachment and attach the dough hook.

Step 6

Add in 4 cups of flour and mix (with the dough hook) for about 5-7 minutes until the dough is smooth and tacky, but not sticky. If the dough is still sticky, add in the remaining 1/2 cup of flour (I like to add in only 1/4 cup at a time, because you don’t want the dough to be too dry).

Step 7

Turn out the dough onto a lightly floured surface and form into a ball (you can knead the dough a couple of times by hand, if desired).

Step 8

Place dough in an oiled bowl (I use baking spray to coat a glass bowl) and cover with a damp towel. Allow to rise (proof) in a warm place for about 30-45 minutes, or until it has about doubled in size.*

Step 9

Once the dough has doubled in size, turn the dough out onto a lightly floured surface and roll into a rectangle (about 20x15).

Step 10

With a knife or rubber spatula, spread butter over the dough, leaving a border of about 1/4” unbuttered.

Step 11

Mix brown sugar, granulated sugar and cinnamon together. Generously sprinkle the mixture over the butter.

Step 12

Roll the dough into the shape of a log, pinching the seams together (you roll the long side of the rectangle). Place the seam side down.

Step 13

With a sharp serrated knife, cut the dough into 12 equal pieces. (You can trim the edges of the dough first, if desired).

Step 14

Line a 13 x 9 baking dish with parchment paper and place the cinnamon rolls in the baking dish, spaced apart evenly.*

Step 15

Cover the unbaked cinnamon rolls with a damp towel and allow to rise 20-30 minutes, or until doubled in size.

Step 16

Preheat oven to 375 degrees.

Step 17

Before baking the rolls, drizzle 1/3 cup of heavy cream over the cinnamon rolls (about 1/2 Tbsp per roll).

Step 18

Bake for 15-20 minutes, or until cinnamon rolls are lightly golden brown. Allow them to cool about 4-5 minutes before icing.

Step 19

With a mixer (standing or hand mixer), mix cream cheese and butter together. Once combined, mix powdered sugar, salt and vanilla together until smooth.

Step 20

Spread cream cheese icing over the warm cinnamon rolls.

Step 21

Serve warm and enjoy!