Step 1: Prepare the Dough

Start by combining 3 cups of flour, sugar, yeast, and salt in a large bowl. Whisk them together to ensure that the dry ingredients are evenly distributed. In a separate microwave-safe bowl, combine the water, milk, and sliced butter. Microwave in 10-second bursts until the butter has just melted and the mixture feels warm to the touch (around 110°F or 43°C). It’s important not to make the liquid too hot, as it can kill the yeast.

Next, whisk the egg into the warm milk mixture, then pour it over the dry ingredients. Use a wooden spoon to stir everything together until a thick and sticky dough forms. Gradually add the remaining flour, one cup at a time, and mix until the dough begins to come together into a ball.

Step 2: Knead the Dough

Once the dough has come together, transfer it to a lightly floured work surface. Begin kneading the dough, adding more flour as needed to keep it from sticking to your hands. Knead for about 5-8 minutes, or until the dough is smooth, elastic, and slightly tacky. The dough should spring back when you poke it. If it doesn’t, continue kneading.

Once the dough is ready, cover it with a damp towel or plastic wrap and let it rest for about 20 minutes. This resting time helps relax the gluten, making it easier to roll out later.

Step 3: Roll Out the Dough

After the dough has rested, turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a 14×10 inch rectangle. It doesn’t have to be perfectly shaped, but aim for even thickness.

Step 4: Add the Cinnamon Filling

Spread the softened butter evenly over the dough, leaving a small border along the edges. Sprinkle the brown sugar evenly over the butter, followed by the cinnamon. Use your hands to spread the cinnamon and sugar mixture into an even layer.

Step 5: Roll the Dough

Starting from the longer side of the rectangle, carefully roll the dough into a log. The tighter you roll, the more compact your rolls will be. Once the dough is rolled up, cut about ½ inch off each end to create a cleaner, more uniform shape. Then, slice the dough into 12 equal rolls using a sharp serrated knife or unflavored dental floss. If using floss, simply place it under the dough, cross the ends, and pull to cut through the dough cleanly.

Step 6: Let the Rolls Rise

Arrange the rolls in a greased 9×13 inch baking dish, ensuring there is a small gap between each roll. Cover the dish with a clean kitchen towel and let the rolls rise in a warm place for about 45 minutes. During this time, they should double in size. You can use your oven for this step (with the oven off) as it creates a draft-free environment.

Step 7: Bake the Cinnamon Rolls

Once the rolls have risen, preheat the oven to 350°F (175°C). Uncover the rolls and place them in the oven. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove the rolls from the oven and set them aside while you prepare the cream cheese icing.

Step 8: Make the Cream Cheese Icing

While the rolls are cooling slightly, prepare the cream cheese icing. In a medium-sized bowl, combine the cream cheese, butter, powdered sugar, salt, and vanilla extract. Use an electric mixer or a wooden spoon to cream the ingredients together until smooth. If using a mixer, start on low speed and increase to medium speed to ensure everything is well combined.

Step 9: Frost the Cinnamon Rolls

While the cinnamon rolls are still warm, spread the cream cheese icing generously over the top. The icing will melt slightly into the rolls, making them extra gooey and indulgent.

Step 10: Serve and Enjoy

Let the cinnamon rolls cool for a few minutes before serving. The icing will set a little, and the rolls will be the perfect temperature to enjoy. The combination of the soft, fluffy dough, the sweet cinnamon filling, and the rich cream cheese frosting is simply irresistible.