Cinnamon Rolls

Place the bread flour in a large mixing bowl and make a well in the center.

Add the milk, cream, and sugar to the well, then sprinkle the yeast on top and allow it to dissolve (approx. 5 minutes).

Stir the dough together on medium-low speed, adding the eggs one at a time (allow each egg to fully incorporate before adding the next).

While continuing to mix, add the butter a tablespoon at a time, allowing each addition to fully incorporate before adding the next.

Add the salt, and knead the dough for at least 10 full minutes to develop the glutens and encourage elasticity.

Cover the bowl with plastic wrap and allow the dough to rest in a warm place for one hour.

Bloom the gelatin in a small bowl with the water.

Melt the butter in a small pot over low heat, whisking in the brown sugar, cinnamon, and gelatin mixture (do not boil).

Set aside and allow the mixture to cool to room temperature.

Roll the dough out into a rectangle shape with a thickness of about 1/8-inch (aim for about 16 inches on the short side of the rectangle).

Spread the cinnamon roll filling in an even layer all over the surface of the dough.

Starting with one of the shorter sides of the rectangle, roll the dough and filling together into a tight log.

Cut the log into 8 rolls, approx. 2 inches each.

Place the unbaked cinnamon rolls in a glass or ceramic baking dish* (spiral side up), cover with plastic wrap, and allow to rise in a warm place for 1 hour.**

Preheat the oven to 350 degrees F.

Remove the plastic wrap and bake the cinnamon rolls until puffed, set, and golden brown (approx. 25 to 35 minutes).

Top with cinnamon roll icing while still warm.

Place the sour cream, butter, vanilla, and salt in a medium bowl and beat together until smooth.

Whip in the powdered sugar in approx. 3 additions, until smooth and fluffy.