Make the dough:

Cup of Yum
1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. 1/2 cup warm milk, 1 1/2 teaspoons instant dry yeast*
2. Add the eggs, butter and sugar. Mix until combined. 1 large egg , 1/4 cup salted butter, 1/4 cup granulated sugar
3. Add in salt and 2 cups of flour. Mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. 1/2 teaspoon salt, 2 1/4 cups all-purpose flour
4. Scrape the dough off the beater blade and remove it. Attach the dough hook.
5. Beat the dough on medium speed. Knead for 5-7 minutes or until the dough is elastic and smooth. Add the last 1/4 cup of dough if the dough is too sticky. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok!
6. Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.
7. Set the bowl in a warm place and allow the dough to rise until almost double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much.
8. Split off about 64 ¾” dough pieces. Roll into balls. Toss dough balls in melted butter. 1/4 cup melted salted butter
9. Place 1/2 cup brown sugar and cinnamon in a plastic bag. Shake the dough balls in the bag with the sugar to coat them. Place them in a greased 10” cast iron skillet. Set aside. 1/2 cup brown sugar, 1 ½ teaspoons cinnamon

Make the syrup:

1. In a small bowl, mix together the butter, brown sugar and cinnamon. 1/2 cup salted butter, 1/4 cup brown sugar, 2 teaspoons cinnamon
2. Then pour butter/brown sugar/cinnamon mixture over the top of the dough balls. Let this rise for about 20 minutes.

Heavy cream:

1. Pour 1/2 cup heavy cream over the rolls. Or, for extra gooey rolls, wait until half way through baking to pour the cream on the rolls. This allows some of the cream to stay in the pan rather than get soaked into the dough. Either way works and we like both ways. 1/2 cup heavy cream**

Bake the rolls:

1. Bake at 350ºF for 27-29 minutes or until the cinnamon roll bites are baked through.

Make the glaze:

1. In a small bowl, whisk together the powdered sugar, heavy cream and vanilla extract. Drizzle the glaze over the warm rolls. 1 cup powdered sugar, 4 tablespoons heavy cream, 1/4 teaspoon vanilla extract