The Best Cinnamon Rolls
"My philosophy when it comes to making or eating cinnamon rolls is "Go big, or go home!"..."
INGREDIENTS
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¾ cup whole milk, heated to 110 degrees
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1 envelope (2¼ teaspoons) instant or rapid-rise yeast
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3 large eggs, room temperature
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1 teaspoon vanilla extract (optional)
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4¼ cups all-purpose flour
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½ cup cornstarch
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½ cup granulated sugar
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1½ teaspoons salt
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12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened
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1½ cups packed light brown sugar (don’t use dark, it will be too heavy a molasses flavor)
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1½ tablespoons ground cinnamon
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¼ teaspoon salt
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4 tablespoons unsalted butter, softened
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8 ounces cream cheese, room temperature
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4 tbsp unsalted butter, room temperature
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¼ to ½ cup whole milk (to thin it out, use more or less, it’s up to you)
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1 teaspoon vanilla extract
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1 vanilla bean, split (optional)
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1½ cups confectioners’ sugar
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tiny pinch of salt
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