The best cinnamon rolls

Ingredients:

• 3/4 cup whole milk, heated to 43°C
• 7 g active dry yeast (about 2 and 1/4 tsp)
• 3 tbsp. granulated sugar
• 3 large eggs, room temperature
• 2.5 tsp coarse salt
• 2 and 1/4 cups bread flour, plus extra for working with the dough
• 1/3 cup + 1 tbsp whole wheat flour
• 3 tbsp. l. skim milk powder
• 300g unsalted butter, cut into pieces, room temperature, plus extra for greasing the baking sheet
• 1.5 cups dark brown sugar
• 2 tablespoons ground cinnamon
• 1 cup powdered sugar
• 3 tbsp heavy cream + more as needed
• 1 teaspoon natural vanilla extract

Preparation:

1. In the bowl of a stand mixer, combine the whole milk and yeast. Let stand for 10 minutes to allow the yeast to dissolve; you'll see a few bubbles, but the mixture won't foam. In a small bowl, combine the granulated sugar, eggs, and 1.5 teaspoons of salt.
2. Add the bread flour, whole-wheat flour, dry milk, and beaten eggs to the yeast and mix with a wooden spoon until a rough dough forms. Attach the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough forms a ball but is still slightly stiff, about 3 minutes.
3. Increase the speed to high and add 10 tablespoons of the butter, a spoonful at a time (the dough will look flaky after each addition, but will eventually come together) and beat until the dough is smooth, elastic, and very sticky but pulls away from the sides of the bowl, about 12 minutes.
   
   
   This may seem like a long time, but the dough's texture improves with more kneading. Alternatively, knead the dough by hand on a lightly floured work surface, adding 1 tablespoon of butter at a time, until smooth and elastic, about 15 minutes.
4. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until it doubles in size and takes on the scent of yeast and butter, about 30-45 minutes. If your kitchen is warm, check the dough after 35 minutes. It should smell of butter and yeast, and if it has doubled in size, it's ready. Otherwise, check the dough again after 10 minutes.
5. Meanwhile, in a medium bowl, combine the dark brown sugar, cinnamon, and 1/2 teaspoon of salt until smooth. Using a rubber spatula, mash the remaining 12 tablespoons of butter and fold into the sugar mixture until evenly distributed.
6. Place a large sheet of parchment paper on a clean work surface and dust it generously with flour. Gently punch down the dough, lifting it at the edges and letting it fall back into the bowl, rotating the bowl and repeating the process as needed. Turn the dough out onto the parchment paper. Roll it out into a 30x37 cm rectangle, pushing the edges toward the center to create straight sides.
7. Spread the sugar mixture evenly over the dough, leaving a 0.5 cm border around the edges. Starting at the long end, using the parchment paper to help you roll the dough tightly, pressing the sides occasionally to keep them flush. Transfer to a baking sheet and freeze for 20 minutes to firm up.
8. Butter the bottom and sides of a 22 x 32 cm (9 x 13 in) baking pan. Cut the dough into 12 buns and arrange them cut-side up on the baking pan in 3 x 4 rows. There will be about 0.5 cm (1/4 in) between the buns, which is normal as they will expand during baking. Let the dough rise, uncovered, in a warm, draft-free place for 40-50 minutes.
9. Meanwhile, position a rack in the middle of the oven and preheat the oven to 175°C.
10. Bake the cinnamon rolls until dark golden brown and set, 25-30 minutes. Transfer to a wire rack and cool for 30 minutes before glazing.
    
    
    When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
11. Meanwhile, in a small bowl, whisk together the powdered sugar, cream, vanilla, and the remaining 1/2 teaspoon salt until smooth, adding more cream if the glaze is too thick. Drizzle the glaze over the cinnamon rolls and serve warm.