Step 1

Start by adding the water and yeast to a bowl. Add all the other dough ingredients to the bowl and mix with a wooden spoon until combined. It will be messy, sticky, and loose. You can transfer to a clean bowl if you want – then cover loosely with plastic wrap or a damp towel, and let her rest at room temperature for 1-2 hours until it has puffed up and doubled in size. *This is important.*

Step 2

Once the dough has doubled in size, put the bowl in the fridge, covered, to store at least overnight, so the dough has time to chill and become easier to handle.

Step 3

When you’re ready for rolls, remove the dough and cut the whole dough ball into thirds. Each third (about the size of a grapefruit) will give you a 6-8-roll batch of cinnamon rolls. You’ll use one third for this recipe, and the other two thirds can be stored in the fridge or freezer – one of the best parts about this recipe! See notes.

Step 4

For the filling, mix the sugars and cinnamon in a small bowl. For the glaze, use an electric mixer to beat the softened cream cheese until smooth and creamy. Mix in the powdered sugar, vanilla, and a little bit of milk at a time until you get a smooth glaze.

Step 5

On a well-floured surface, roll your dough ball (the one-third chunk from step one) out into a rectangle a little bigger than the size of a piece of paper – about 9×13, and about 1/2 inch thick. You’ll want to do this when the dough is right out of the fridge because as it warms up it will get more sticky. Brush with the melted butter and sprinkle with the cinnamon roll filling. You can use your hands to press it in and make sure it’s all evenly coated.

Step 6

Roll the cinnamon rolls up starting at the short side. Cut off any uneven end pieces so both ends have a clean cut. Gently cut your log into 6-8 rolls and place them in a 9×13 pan or a circular pan, with an inch or two of space between. Cover loosely with plastic wrap or a damp towel and let the rolls rest at room temperature for 1 hour and 15 minutes before baking (this helps the rolls puff up a little further). Bake at 350 degrees for 20 minutes. (I like to err on the side of underbaking.)

Step 7

When they come out of the oven, give them a minute to cool. Then brush or spoon them with the glaze so it gets every crevice coated with gooey, drippy deliciousness. This is a glaze and not intended to be a thick frosting – it is normal for it to drip into the cracks of the rolls as pictured. Savor every warm, pillowy, glazed bite. YOU MADE THAT. Cinnamon roll bliss is yours!