Line 2 baking sheets with parchment paper.

In a small bowl, pour the yeast over the warm milk. Add 1 tbsp of sugar and gently stir. Let bloom for 7 minutes.

In a large bowl, whisk together the flour and salt.

Once the yeast is frothy, pour into the bowl of a stand mixer. Add the rest of the sugar, sour cream, butter, eggs, vanilla, flour, and salt.

With the dough hook attachment, mix on low speed for 1 minute, then allow the dough to rest for 5 minutes. Then mix on medium speed for 7 minutes, until the dough pulls away from the sides of the bowl. If it’s too sticky, add more flour, 1 tbsp at a time, until it pulls away. It should still be slightly sticky!

Transfer dough to a lightly greased bowl. Cover and allow to rise for 30-45 minutes.

While the dough is rising, mix together the softened butter, brown sugar, cinnamon and vanilla for the filling. Set aside.

Punch down the dough and turn onto a lightly floured surface. Roll out to 20”x12” rectangle. Spread the cinnamon filling all over the surface, leaving a thin border around the edges.

Use a pizza cutter to divide the dough into 5 equal sections (4” apart). Then, cut a straight line diagonally through each rectangle to create 10 triangles.

Take a triangle and cut a small slit in the middle of the large end, then tightly roll into a croissant shape. Repeat with remaining triangles.

Place them all on the prepared baking sheets and allow to proof for 30 minutes. Preheat oven to 350.

Lightly brush the tops with the egg wash and bake for 18-22 minutes or until lightly golden.

Drizzle with the cream cheese frosting!