1. Warm the milk (either on the stove or in the microwave) and let cool down again until lukewarm. Crumble the fresh yeast, add to the milk and mix until dissolved. If you use dry yeast mix until dissolved). Let sit for about 10 minutes.

 

2. Add flour, sugar, and salt to a large bowl and mix to combine. Add the butter, egg, vanilla extract, and the yeast-milk – mix and knead for about 10 minutes until you get a nice smooth dough. The dough should be soft but not too sticky – add some more flour if needed. Cover and let rise in a warm place for 1 hour or until doubled in size.

 

3. For the filling add the butter, brown sugar, and ground cinnamon to a bowl and mix until you get a smooth paste. Place the risen dough on a floured surface, knock the air out and then roll out to a rectangle of about 12×18 inches (30x45cm). Spread the filling evenly on top and then roll up (tight) from the longer side. Cut that long log with a sharp knife into 12 equal slices. Grease a casserole (about 9×12 inches/22x30cm) lightly and place the cinnamon rolls – cut side up – inside. Cover with plastic wrap tightly and place in the fridge for at least 8 hours or overnight. 

 

4. The next day, take the casserole with the cinnamon rolls out of the fridge and let come to room temperature for about 40-60 minutes. Meanwhile preheat the oven to 350°F (180°C). Bake the cinnamon rolls for 25-27 minutes or until nicely risen and golden on top. Take out of the oven and let cool down.

 

5. For the frosting add the butter and cream cheese to a bowl and mix until well combined. Add the confectioners’ sugar and vanilla extract and mix well. If the frosting is too stiff/firm add some heavy cream to get a softer texture – you want the frosting soft but not liquid. Spread all over the still slightly warm cinnamon rolls and serve.