Prepare the dough: In a large bowl, mix together the flour, sugar, instant yeast, and salt. Add the warm milk, melted butter, eggs, warm water, and vanilla extract. Stir until a soft dough begins to form. Once the dough starts to come together, knead it on a lightly floured surface for about 5–7 minutes until smooth and stretchy. The dough should be soft and elastic, not sticky. If it’s too sticky, add a little more flour, but avoid adding too much. Place the dough in a greased bowl, cover it with a clean towel, and let it rise until it’s doubled in size, which should take about 1–1.5 hours.
Make the cinnamon filling: While the dough is rising, prepare the filling. In a small bowl, combine the brown sugar, cinnamon, and a pinch of salt. If desired, you can add a pinch of nutmeg or ginger to the mixture for added holiday flavor. Set aside.
Roll out the dough: Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough out into a rectangle about 12×18 inches in size. Spread the softened butter evenly over the surface of the dough, leaving a small border along the edges. Sprinkle the cinnamon and brown sugar mixture generously over the buttered dough, making sure it’s evenly distributed.
Shape the rolls: Starting from one edge of the dough, carefully roll the dough into a log, ensuring the filling stays inside. Once rolled, cut the dough into even pieces, about 1–1.5 inches wide. You should get about 12 rolls, depending on how thick you slice them. Place the rolls in a greased baking pan, leaving a little space between each roll to allow for expansion.
Second rise: Cover the pan with a clean towel and allow the rolls to rise again for about 30–45 minutes, or until they have puffed up and are touching each other. During this time, preheat your oven to 180°C (350°F).
Bake the rolls: Once the rolls have risen, place the pan in the preheated oven and bake for 18–22 minutes, or until the rolls are golden brown on top. The baking time may vary depending on your oven, so keep an eye on the rolls as they bake. You’ll know they’re done when they have risen fully and are golden on top.
Prepare the frosting: While the rolls are baking, make the frosting. In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and beat until fluffy. Add the vanilla extract and milk, and mix until the frosting is light and spreadable. If the frosting is too thick, add more milk, one tablespoon at a time, until it reaches your desired consistency.
Finish and decorate: Once the rolls are baked, remove them from the oven and let them cool for a few minutes in the pan. While they are still warm, spread the cream cheese frosting generously over the tops of the rolls. The warmth of the rolls will make the frosting melt slightly, creating a smooth, creamy layer. For a festive touch, sprinkle red and green sprinkles around the top, add dried cranberries for a tart burst, and drizzle with melted white chocolate for a beautiful finish.
