Step 1

Mix all the ingredients in a bowl and stir to combine. Cover and rest in a warm spot for 4 hours.

Step 2

Start by gathering all your ingredients. Add them all, except the butter, to the bowl of your stand mixer fitted with a dough hook. Mix on medium speed until the dough comes together. Cover, and autolyse/rest for 30 minutes.

Step 3

Start your mixer again and knead on medium speed for about 10 minutes.

Step 4

After 10 minutes, you want to slowly add cubed, softened butter, one cube at a time.

Step 5

When all the butter is added, continue kneading at medium speed for 15-25 minutes until your dough passes the window-pane test.

Step 6

Place the dough in a clean bowl and proof in a warm spot, ideally at around 78°F/26°C, for two hours.

Step 7

After two hours, transfer the dough to the fridge to cold-proof for a minimum of six hours.

Step 8

Add softened butter, sugars, and cinnamon to a bowl. Mix with a fork until you have a spreadable paste. Leave at room temperature until you're ready to shape.

Step 9

Transfer the dough to a lightly floured work surface. You might want to leave it at room temperature for 10-15 minutes if it's really cold and hard to roll out.

Step 10

With a rolling pin, roll the dough into a 19x12in/50x30cm rectangle.

Step 11

Evenly spread out the cinnamon filling.

Step 12

Roll the dough up as tightly as you can, starting from the longest side of the rectangle. Cut half an inch or so off the edges of the roll. Use a sharp knife or floss to cut the dough into 1,5-inch/4 cm pieces. You should get 12 cinnamon rolls.

Step 13

Place the cinnamon rolls in a 10x13-inch/25x34cm baking pan lined with parchment paper. Cover and proof at around 78°F/26°C for about 10-12 hours until they've doubled in size. Please don't focus too much on the time, but more on how they look and feel.

Step 14

Preheat the oven to 355°F/180°C.

Step 15

Lightly brush the cinnamon rolls with egg wash and bake for 18-20 minutes until golden brown.

Step 16

In a bowl, whisk together cream cheese and butter until smooth and light in color. I find it easiest to use a hand mixer since it's such a small amount of frosting.

Step 17

Add in half of the powdered sugar and mix for about two minutes.

Step 18

Add in the rest of the powdered sugar and mix until light and fluffy.

Step 19

Lastly, mix in the vanilla extract.

Step 20

Generously spread frosting over the baked cinnamon rolls, and enjoy!