Step 1: Prepare the Dough
In a large mixing bowl, combine 3 cups of flour, granulated sugar, instant yeast, and salt. Whisk together to evenly distribute the dry ingredients. The yeast needs to be evenly spread to ensure even rising throughout the dough. In a microwave-safe bowl or a small saucepan, combine water, milk, and sliced butter. Heat this mixture gently, either in the microwave or on the stove, until the butter melts and the mixture is warm to the touch—be sure it’s not hot to avoid killing the yeast. Stir in the egg, blending it with the liquid ingredients. Pour the wet mixture over the dry ingredients and stir with a wooden spoon. The dough should be thick and sticky at first. Gradually add the remaining flour, 1 cup at a time, mixing until the dough starts to come together in a rough ball. Once the dough forms, transfer it to a lightly floured surface. Begin kneading the dough for 8-10 minutes, adding small amounts of flour as necessary. The dough should be smooth and elastic but still slightly tacky to the touch. Kneading develops the gluten and gives the dough its structure. A quick poke with your finger should show the dough springing back. If it doesn’t, keep kneading.

Step 2: Rest and Relax
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 20 minutes. This allows the gluten to relax and makes rolling the dough easier. The dough will puff up slightly, but it won’t double in size. During this time, you can prepare the filling.

Step 3: Roll Out the Dough
Once the dough has rested, lightly flour your work surface and roll the dough out into a rectangle measuring approximately 14×10 inches. It doesn’t have to be perfect, so just aim for a rough rectangle. Spread the softened butter evenly across the surface, leaving a half-inch border around the edges. Sprinkle the brown sugar evenly over the butter, making sure to cover it thoroughly. Finally, sprinkle the cinnamon evenly over the sugar. This creates a rich, even layer of flavor that will melt into the dough during baking. Starting from the long side of the dough, carefully roll it up into a tight log, trying to keep the filling intact. The more evenly you roll, the better your final results will be. Once rolled, trim off the uneven ends (optional) to create a neater log.

Step 4: Slice and Arrange the Rolls
Now it’s time to slice the dough into individual rolls. Using a serrated knife or unflavored dental floss, slice the log into 12 equal rolls. If you’re using floss, place a long piece under the dough, bring the ends up and over the log, and pull to slice the dough without squishing the rolls. Arrange the rolls cut-side up in a greased 9×13-inch baking dish, leaving a little space between each roll. They should fit snugly, and they will expand as they rise. Cover the dish with a clean towel or plastic wrap and let the rolls rise in a warm, draft-free spot for about 45 minutes, or until nearly doubled in size.

Step 5: Baking the Rolls
Preheat the oven to 350°F. When the rolls are done proofing, uncover them and place them in the center of your preheated oven. Bake for 25-30 minutes, or until the rolls are golden brown on top. The kitchen will fill with the irresistible smell of cinnamon and sugar as they bake. Keep an eye on them to make sure they don’t over-brown. Once done, remove the rolls from the oven and let them cool slightly while you prepare the cream cheese frosting.

Step 6: Prepare the Cream Cheese Frosting
While the cinnamon rolls are cooling, make the cream cheese frosting. In a medium bowl, beat together the cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt until smooth. You can use an electric mixer for a smoother result, but a hand mixer or even a whisk will work too. Start on low speed to incorporate the ingredients, then increase the speed to medium to make the frosting fluffy. If the frosting is too thick, you can add a tiny splash of milk to reach your desired consistency.

Step 7: Frost and Serve
Once the cinnamon rolls have cooled slightly but are still warm, spread the cream cheese frosting over the top. The heat from the rolls will make the icing melt slightly, creating a gooey, luscious topping that seeps into every crevice of the rolls. Serve them fresh out of the oven or store them for later—though we suspect they won’t last long!