For the Dough

• Add the water and butter to a medium sized bowl. Heat in the microwave until the butter is melted and the mixture is lukewarm to the touch – about 110-115 degrees F.
• Add the yeast, sugar, and 2 TBSP of the flour and whisk until smooth.
• Add the remaining flour and stir until combined.
• Roll the dough out onto a lightly floured surface and knead by hand for about 5 minutes, or until the dough springs back when pressed with a clean finger.
• Place the dough back into the bowl and cover with a clean kitchen towel.
• Place it in a warm spot and let rise for 10-15 minutes or until it has doubled in size.

For the Filling

• Preheat the oven to 350 degrees F.
• While the dough rises, add butter, brown sugar, cinnamon, cornstarch, and a pinch of salt to a small mixing bowl.
• Mix together until it forms a thick paste.
• When dough has doubled in size, roll it out to about 1.5″ tall and 15″ long. Don’t roll it too thin so you end up with nice thick and fluffy layers.
• Spread the filling over the dough in a nice even layer, then roll pinching it closed at the end.
• Place the cinnamon roll into a small round baking dish about 4-6″ in diameter. You can also just bake this on a parchment lined sheet pan, but be aware that if your cinnamon roll isn’t sitting perfectly straight, it might bake up a little wonky since it has so walls to keep it’s shape.
• Drizzle the roll with 1 TBSP heavy cream, then bake at 350 for 30 minutes, or until the edges are golden brown.

For the frosting

• While the cinnamon roll bakes, make the cream cheese frosting.
• In a small mixing bowl, add the softened cream cheese and butter and mix until smooth.
• Add the powdered sugar, vanilla, and a pinch of salt and stir to combine.
• Use heavy cream to thin it out if needed or extra powdered sugar to thicken if needed.
• Spread frosting onto warm cinnamon roll and enjoy.