Cream cheese stuffed cinnamon roll bread

Ingredients

• Yeast mixture
• 2 1/4 tsp instant dry yeast
• 1 cup whole milk, slightly warmed ( between 90-110 F).
• 1 tsp granulated sugar
• For the dough — 3 1/2 cups all purpose flour
• For the dough — 1 beaten egg, room temp
• For the dough — 1 tbsp vanilla bean paste
• For the dough — 4 tbsp salted butter , softened
• For the dough — 1/3 cup granulated sugar
• For the dough — Yeast mixture
• For the filling — 4 tbsp brown sugar
• For the filling — 1 tsp cinnamon
• For the filling — 1/2 cup cream cheese, cut into small cubes
• For the sauce — 2 tbsp unsalted butter, melted
• For the sauce — 4 tbsp brown sugar
• For the sauce — 1 tsp cinnamon
• For the sauce — 2 tbsp heavy cream
• For the cinnamon glaze — 1 cup powdered sugar
• For the cinnamon glaze — 1 tsp cinnamon
• For the cinnamon glaze — 4-6 tbsp unsweetened heavy whipping cream ( less or more to adjust a consistency of the glaze)
• For the cinnamon glaze — 1-2 tbsp maple syrup ( optional )
• For the cinnamon glaze — 1/4 tsp vanilla bean paste
• For the egg wash — 1 egg + 1 tbsp milk

Instructions

1. In bowl add warmed milk , instant yeast mix, sugar. Mix and leave for 10 min or until bloomed.
2. In a stand mixer bowl or mixing bowl add 2 cups all purpose flour, sugar and salt.
3. Add in softened butter, egg, yeast mixture, vanilla beans paste.
4. Mix with dough attachment hook or by a spoon for 2-3 until combined.
5. And knead the for 8-10 min until a smooth dough ball forms.
6. Place in a greased bowl , cover and leave it in a warm place for 1 hour or until it doubles in size.
7. In a small bowl, mix brown sugar & cinnamon. Roll the cream cheese cubes in this mixture until coated.
8. In a bowl, whisk together melted butter, brown sugar, cinnamon, & heavy cream until smooth.
9. Once the dough doubles in size roll it out into equal balls & stuff them with the cream cheese cinnamon filling.
10. Lightly grease a baking dish with butter. Arrange the filled dough balls inside, leaving a little space between each. Cover and let rise again in a warm spot for 30–35 minutes. Preheat the oven to 350°F
11. Brush roll with egg wash, then drizzle the cinnamon sauce over the top. Bake for 25–30 minutes or until golden brown.
12. Let the bread cool for 10–15 minutes, then drizzle the prepared cinnamon glaze over the top before serving