1 cup warm milk (approx. 110ºF)
2 eggs, at room temperature
1/3 cup salted butter, melted
4 1/2 cups bread flour
1 teaspoon kosher salt
1/2 cup sugar
1 packet active dry yeast (or 2 1/4 teaspoons)
1 cup brown sugar, packet
2 1/2 tablespoons Nashville Spice Company Vietnamese Cinnamon Powder
1/3 cup salted butter, softened
1 1/2 cups confectioners' sugar
1/4 cup salted butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Add yeast to warm milk and let sit for 5-10 minutes to bloom.
Combine dry ingredients in the bowl of a stand mixer fitted with the dough hook. Then add your milk and yeast, eggs, butter, and sugar. Mix for 4-5 minutes, or until the dough comes together. If it seems sticky, add 1 tablespoon of flour at a time. Don't add too much flour, though! You don't want your dough to be dry, just slightly moist to the touch.
Cover the bowl with plastic wrap and let sit in a warm place for at least an hour, or until the dough has doubled in size.
When the dough has doubled in size, turn it out onto a lightly floured surface and roll out to roughly a 16"x21" rectangle.
Combine brown sugar and Vietnamese Cinnamon Powder in a small bowl. Spread the softened butter over the dough, then sprinkle the cinnamon sugar on top.
Roll up the dough, starting at the long end. Cut the dough into 12 rolls and place into a lightly greased 9"x13" baking pan. Cover and let rise until almost doubled, about 30 minutes. Preheat the oven to 400ºF.
Bake rolls until they're golden brown, about 15 minutes.
While the rolls are in the oven, make the icing. Beat together the butter, cream cheese, vanilla and salt. Slowly add confectioners' sugar.
Once the rolls are out of the oven, spread the icing over the top, and enjoy!