Vanilla Cinnamon Rolls

Combine warm milk, active dry yeast, and 1 tbsp sugar in a small bowl or glass measuring cup. Allow yeast to bloom for 5 to 10 minutes.
In the bowl of a stand mixer, combine egg, 1/2 cup sugar, vanilla extract, melted butter, salt and milk mixture. Mix until fully incorporated with a whisk or fork.
Add 4 cups of flour and cardamom. Using a dough hook, mix on low speed for 8 minutes. The dough will be soft and slightly sticky. Add remaining ¼ cup of flour in small increments if needed. Do not add too much flour or the dough will become tough and dry.
Transfer dough to a large, oiled glass bowl. Cover with a towel and place the bowl in a warm area. Allow to proof for 1 hour or until the dough has doubled in size.

In a small bowl, combine butter, brown sugar, vanilla extract, and cinnamon. Mix well until fully combined and set aside.

Punch the dough down to remove the air bubbles and turn out onto a floured surface.
Shape the dough by hand into a rectangular shape. Using a floured rolling pin, roll out the dough into a large rectangle, approximately ¼ inch thick.
Spread the cinnamon filling over the dough, leaving a ½ inch space on one side.
Slowly roll the dough over onto itself to create a log. Take your time to ensure the roll is even.
Using a knife, mark the dough to portion the log into 12 cinnamon rolls. If the ends are uneven, first mark off a small amount of the log so they are even.
Using dental floss, cut the cinnamon rolls into 12 rolls.
Place cinnamon rolls on a greased 9x13 baking pan.

Cover the pan of cinnamon rolls with a towel. Put the pan in a warm place to rise. Proof for one hour.
Preheat oven to 350°F. Bake cinnamon rolls for approximately 30 minutes, until golden brown on the top.
Remove from the oven and allow the cinnamon rolls to cool for 5-10 minutes before icing.

Cover the pan of cinnamon rolls with plastic wrap. Refrigerate overnight.
Remove pan of cinnamon rolls from the fridge. Put the pan in a warm place and allow cinnamon rolls to proof for approximately 1 hour.
Preheat oven to 350°F. Bake cinnamon rolls for approximately 30 minutes, until golden brown on the top.
Remove from the oven and allow the cinnamon rolls to cool for 5-10 minutes before icing.

In a bowl, combine room temperature cream cheese and butter. Mix to combine.
Add in powdered sugar and vanilla extract. Add milk in small increments and stir to combine. Add more milk for a thinner consistency. (Note: The icing will melt when spread on the warm cinnamon rolls).
After the cinnamon rolls have cooled for 5-10 minutes, spread the cream cheese icing over the cinnamon rolls.
Devour. Napkins are a must!

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.