Cinnamon roll dough

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1 ½ Cups Whole Milk

½ Cup Butter

6 ½ Cups All Purpose Flour (divided)

2 Packets Rapid Rise Yeast (0.25 oz each)

½ Cup Sugar

1 Teaspoon Salt

½ Cup water

2 Large Eggs

¼ Cup Melted Butter

1 Teaspoon Vanilla Extract (optional)

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Filling

2 Cups Brown Sugar

2 Tablespoons Cinnamon

1 Cup Butter (softened)

½ to 1 Teaspoon Extra Cinnamon (optional)

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Cream cheese frosting

1 (8 oz) Package Cream Cheese

¼ Cup Butter

2 Cups Powdered Sugar

1 Teaspoon Vanilla

3 Tablespoons Heavy Whipping Cream

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1. Melt ½ cup butter with 1 ½ cups whole milk in a saucepan. Once the butter has melted, remove it from the heat and let it cool slightly.

2. Combine 2 ½ cups flour (reserve the rest), 2 packets yeast, ½ cup sugar, and 1 teaspoon salt in your mixer bowl. Mix well.

3. Add ½ cup water, 2 large eggs, and the warm butter/milk mixture (from step 1) to the mixer. Mix until combined.

4. Gradually add the remaining 4 cups of flour (about ½ cup at a time), mixing as you go. Continue adding until the dough starts to form a ball.

5. Switch to a dough hook (or knead by hand if preferred) and knead for about 5 minutes until the dough is smooth.

6. Lightly flour the bowl, place the dough back in, cover, and let rise for 10 minutes.

7. While the dough rises, prepare the filling: In a bowl, combine 2 cups brown sugar, 2 tablespoons cinnamon, and 1 cup softened butter. Mix until spreadable (you can use your hands for better consistency). For extra cinnamon flavor, add ½ to 1 teaspoon extra cinnamon (optional).

8. Roll the dough into a large rectangle, ensuring it’s much longer than it is wide.

9. Evenly spread the filling across the dough.

10. Starting at one short end, roll the dough into a jellyroll shape.

11. Make a cut in the center of the long roll, and then two cuts about 6 inches from the center on either side. You should now have 4 sections.

12. Place the rolls, swirl side down, in a greased 9×13 inch pan.

13. Don’t waste any leftover dough! Cut it into smaller rolls and place in another pan.

14. Melt ¼ cup butter and drizzle it over the rolls. Allow them to rise for 30 minutes.

15. Preheat the oven to 375°F. Bake the rolls for 20 minutes, then cover loosely with foil and bake for another 10 minutes.

16. While the rolls bake, make the toppings: For the cream cheese frosting: In a saucepan, melt 8 oz cream cheese and ¼ cup butter together. Stir in 2 cups powdered sugar, then add 1 teaspoon vanilla and 3 tablespoons heavy whipping cream. For a richer frosting, add 4 oz mascarpone cheese. Set aside.

17. For the butterscotch topping: combine ½ cup brown sugar, 4 tablespoons butter, and ½ cup heavy whipping cream in a separate saucepan. Bring to a boil and maintain for 5 minutes, stirring frequently. Remove from heat, then stir in ½ teaspoon salt and 1 teaspoon vanilla.

18. Drizzle the cream cheese frosting in one direction, then drizzle the butterscotch topping in the opposite direction.