Step 1

Warm up the milk, but just a little bit. The way I warmed it up was by placing a little bowl with the milk over another bowl with boiling water. After about a min the milk will be warm-ish!

Step 2

In a stand mixer's bowl add the milk, sugar, and yeast. Mix well.

Step 3

Add the egg yolks and the whole egg. Add the flour on top of them. Don't mix!

Step 4

Start kneading the dough in the mixer at the lowest speed until almost all the ingredients came together.

Step 5

Slowly add the soft butter. Piece by piece. The dough absorbed the butter, then add more.

Step 6

After you added all the butter, add the salt.

Step 7

Keep kneading for another 5 min, until the dough is beautiful and sexy.

Step 8

Round the dough and place in a greased bowl (covered with a towel) to rest until double in size.

Step 9

On a floured working surface open the dough with a rolling pin to a 1/2 cm thick rectangle shape.

Step 10

In a separate bowl mix the sugars and the cinnamon.

Step 11

Spread the super soft butter all over the dough. Then sprinkle all the sugar and cinnamon mix.

Step 12

Press the filling lightly to the dough.

Step 13

Roll the dough.

Step 14

Using dental floss (or a bread knife), cut the dough into cinnamon rolls.

Step 15

Brush a baking pan with a lot of butter, then place the cinnamon rolls in the pan. Keep them about 1-2 cm apart from each other.

Step 16

Let the cinnamon rolls to proof until they touch each other. In the meantime- heat up the oven to 375F or 190C.

Step 17

Bake the cinnamon rolls for 20-25 min.

Step 18

Make the icing: In a bowl- whisk the cream cheese until getting soft.

Step 19

Add the powdered sugar and whisk. Add the milk and the vanilla. Mix until you have smooth icing!

Step 20

After the cinnamon rolls cooled down for about 15-20 min, pour the icing and spread it all over the rolls.

Step 21

Eat it when it still warm. It's nuts.

Step 22

YASSS!