Preheat your oven to 200°F and prepare a 9 ½” pie plate by melting 1 ½ Tablespoons of butter in your pie plate. Set aside.

Combine flour, sugar, cornstarch, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment and stir until well combined.

In a small saucepan* combine milk, water, and butter over low heat. Stir occasionally until butter is melted and mixture reaches between 110-115°F (if your mixture gets too hot, just remove it from the heat and allow it to cool back down to the indicated temperature range).

Turn your stand mixer to low speed and slowly pour heated milk mixture into the bowl, stirring until just combined. Add your lightly beaten eggs and increase speed to medium, continue to stir until completely combined (if needed, pause to scrape down the sides and bottom of the bowl so all flour is absorbed).

Switch your paddle attachment out for a dough hook if you have one and continue to stir on medium low speed. Gradually add up to ⅓ cup (45g) additional flour as needed until dough clings together and pulls away from the sides of the bowl. It should develop a soft, elastic texture and will be slightly sticky/tacky to the touch.

Transfer your dough to a lightly oiled heatproof bowl and cover tightly with plastic wrap. Allow to rest in a warm place (I usually place mine on top of my preheating oven) for 10 minutes. Meanwhile, prepare your filling.

Whisk together brown sugar, cinnamon, and salt in a small bowl. Set aside.

Once your dough has finished resting (it may not have risen very much, this is fine) transfer to a clean, lightly floured surface and use a rolling pin to roll out to a 15x9” rectangle. Spread softened ¼ cup butter evenly over the dough and then sprinkle evenly with brown sugar mixture, leaving about ½” of dough uncovered around the perimeter.

Starting with the long end, roll your cinnamon rolls into a tight roll. Cut into 9 slices (about 1 ¾” width per slice) and arrange into prepared pie plate. Cover with foil and place in your 200°F oven and turn off the oven. Allow dough to rise for 15 minutes. Once 15 minutes has passed, remove covered pie plate and place on top of your oven. Preheat your oven to 350°F and leave rolls covered, allowing them to continue to rise while your oven preheats. Once oven is preheated, remove foil and bake rolls for 18-20 minutes or until lightly golden brown on top.

While your cinnamon rolls are baking, prepare your icing.

Use an electric mixer to beat together softened cream cheese, butter, and vanilla extract until creamy. Gradually add sugar until completely combined. Add milk or cream, and stir well until creamy and smooth.

Once rolls have finished baking, allow them to cool for 10 minutes before covering evenly with frosting. Enjoy!