Ingredients for the dough:
3/4 C. warm milk (about 110-115 degrees)
1 large egg
1 large egg yolk
8 T. soft butter (1 stick)
3 C. all purpose unbleached flour (I use King Arthur)
scant 1 T. instant yeast
2 T. dark brown sugar
scant 1 t. kosher salt
1/2 t. vanilla extract
Ingredients for the fillings:
1/3 C. soft butter
1 C. packed dark brown sugar
3 T. Vietnamese Cinnamon
1 1/2 T. water
8 Oz. soft cream cheese
3/4 C. powdered sugar
1 1/2 T. cream
Using the large bowl of a stand mixer add all of the dry ingredients for the dough and whisk together to combine well. In another bowl or large measuring cup combine the wet ingredients and whisk to mix. Add the wet ingredients to the dry and use the dough hook to combine at medium speed. Knead until the dough is smooth and elastic. The dough should all pull up around the hook. Add a few tablespoons of flour if you need to.
When the dough has risen roll it on a floured board to a 14" x 12" rectangle. Spread the cream cheese evenly over the surface. Leave a 1/2" border around the outside. Fold one short end into the center, fold the other short end over the first, like you would a letter.
Again roll and pat the dough until you have a 14" x 12" rectangle. Fold it like a letter again and roll again to the same dimensions. Spread the cinnamon mixture evenly over the dough.
Beginning with one long edge, roll the dough into a log. Cut the log into 9 or 10 equal slices. Place the slices into a greased 9 x 9" baking dish. Cover and let rise again for 2 hours.
To ice, whisk the sugar and cream together and drizzle over the cinnamon rolls. Serve warm. Yield 9-10 rolls. These are without a doubt the best cinnamon rolls I have ever made or eaten.
NOTE: I baked these in an earthen ware dish and not a pan and I immediately inverted the rolls onto a large platter upon removing them from the oven and in essence frosted the bottoms after cooling. I also prefer dark brown sugar to light brown which is what the original recipe calls for. The King Arther website has their unaltered recipe at their website.