Cinnamon Roll Dough

• Combine the yeast, warm milk, vanilla extract and sugar in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2-5 minutes for the yeast to dissolve. Add in 2 cups of the flour and mix to combine. Now add in the salt and egg. Mix well.
• Begin gradually adding in the remaining flour, adding one cup at a time, until the dough begins to pull away from the sides of the bowl. Then, slowly mix in the softened butter, one piece at a time.
• Continue to knead the dough until it is well-developed and can pass the windowpane test. This will take 8-10 minutes. Once done, cover the dough and let it proof until it has doubled in size.
• While the dough is proofing make the cinnamon sugar butter.  Mix together the softened butter, brown sugar and cinnamon. Set aside.
• Once the dough is ready to be shaped, line a 9x13 baking dish with parchment paper and preheat the oven to 350°F.
• On a lightly floured surface, roll out the dough into a 10×15-inch rectangle. Evenly spread the cinnamon sugar butter over the dough. Begin with the long end and roll the dough into a log. Slice into 12 equal-sized rolls and arrange them in the prepared dish. Cover and allow to proof for 30 minutes, or until they become puffy. Once they're ready, bake for 30 minutes.
• Allow to rest for 5 minutes before icing.

• In a small bowl whisk together the powdered sugar, heavy cream and vanilla extract until fully combined. Spread over the cinnamon rolls.  Enjoy!