Prepare the Dough

1. First, combine the warm milk, sugar, eggs, butter, and vanilla, whisking lightly until blended.
2. In another bowl, mix together the bread flour, yeast, and salt. Create a well in the center then pour in the liquid ingredients.
3. Use a wooden spoon to incorporate the wet and dry ingredients together. Once combined, knead by hand for 5-7 minutes until the dough becomes smooth and elastic.

First Ferment

1. Place the dough ball in a greased bowl, cover.
2. Let rise for 1 hour at room temperature. Then refrigerate overnight for 8-12 hours. This slow ferment allows the discard to impart maximum tangy flavor.

Shape the Dough

1. The next morning, punch down the cold dough to deflate it.
2. Turn out the firm dough onto a floured surface.
3. Use a rolling pin to shape it into a rectangle approximately 1/2 inch thick.

Fill and Roll

1. Now for the fun part! Take 1/2 cup softened butter and brush it evenly over the rectangle.
2. Next sprinkle on a mixture of 3/4 cups brown sugar and 2 tablespoons cinnamon.
3. Starting from a long side, tightly roll up the dough into a log pinching the seam closed.
4. Cut the log into 8-12 equal slices using a serrated knife.

Final Proof

1. Grease a baking tray and arrange the rolls closely with sides touching.
2. Cover loosely and let rise for 30-60 minutes until nearly doubled in size. During this final proof, preheat your oven to 350°F.

Bake and Glaze

1. Bake the cinnamon rolls for 25-30 minutes until deep golden brown.
2. While the rolls are baking whisk softened cream cheese, butter and powdered sugar. Add vanilla and milk, then whisk till smooth.
3. Let cool 5 minutes before drizzling with a sweet cream cheese glaze.