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Heat milk in the microwave for 1 minute. Then add the warmed milk to the bowl of a stand mixer with instant dry yeast, egg, egg yolk, Clebby’s Avocado Oil, sugar, and salt. Use the paddle attachment to incorporate ingredients. With the mixer on low, add in the flour about a cup at a time and mix until fully incorporated.
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Switch to the dough hook and knead the dough on low for 10 minutes. To see if the dough is kneaded enough, pick a small ball of dough and stretch it to perform the windowpane test. If, when stretched, the dough is thin enough for light to pass through without tearing, it is kneaded enough; if not, continue kneading for a few more minutes.
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Form the dough into a rough ball and add to a lightly greased bowl and cover. Let the proof until doubled in size, about 1 hour.
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Meanwhile, mix butter, brown sugar, cinnamon, and a pinch of salt until smooth in a small bowl.
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Dump the dough out onto a floured work surface and roll into a rectangle, about 24 by 12 inches.
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Spread the cinnamon butter evenly across the dough, then, working from the bottom, roll the dough into a log. Cut the log into 12 rolls and place each roll in a greased 9×13 pan.
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Cover with plastic and let proof for an hour. Once they have risen and become puffy, they are ready to bake.
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Preheat oven to 350°F.
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Bake the cinnamon rolls for 30 minutes.
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Meanwhile, add cream cheese, butter to a mixing bowl. Use beaters to cream together until smooth, then add in powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and whipped.
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Once the cinnamon rolls have cooled slightly, frost with cream cheese frosting. Serve while they are still warm and gooey.
