• In the mixing bowl of a stand mixer, combine the instant yeast with the lukewarm water. Let stand for 5 minutes. Add the dry milk powder, bread flour, all-purpose flour, granulated sugar, 2 teaspoons of vanilla, baking powder, salt, and egg. Mix with the dough hook attachment until the dough comes together and begins to climb up the dough hook. Knead with the machine for 3 minutes. Add the 7 tablespoons of butter, a 1 to 2 tablespoons at a time. It will take several minutes to incorporate the butter. When the butter has incorporated fully into the dough, continue kneading with the dough hook, adding enough flour to the dough to coax the mixture off the sides of the bowl. Knead for about 6 minutes longer, until smooth and shiny.
  3 tsp instant yeast | 3/4 cup lukewarm water | 1/4 cup milk powder | 3 cups bread flour | 1 cup all-purpose flour | 1/2 cup granulated sugar | 2 tsp vanilla extract | 1 1/2 tsp baking powder | 1 tsp fine salt | 1 large egg | 7 tbsp unsalted butter
• Line a 9-by-13-by-2-inch baking pan with parchment paper. Press the dough into the pan. Cover with plastic wrap and let rest at room temperature for 45 minutes. Refrigerate overnight.
• In the morning, turn the dough out onto a lightly floured surface—this is a good time to wash, dry, and butter the same pan so it's ready to go. Let the dough rest for 10 minutes.
  Butter for the baking pan
• In a bowl, combine the brown sugar and cinnamon.
  1/2 cup light brown sugar | 1 tbsp ground cinnamon
• Roll the dough out lightly to an even rectangle about 10-by-15 inches. Spread the 6 tablespoons of softened butter over the dough to within about 1/2 inch along the long ends.
  6 tbsp butter
• Sprinkle with the brown sugar and cinnamon mixture. Starting at one long end, roll up. Cut into 12 pieces, about 1 inch wide or slightly more. Place the slices in the buttered baking pan.
Tip: At this stage, you may cover the pan with foil and freeze for up to 1 month, or continue with the baking step. If the rolls were frozen, take them out of the freezer about 1 1/2 hours before you plan to bake them.
• Cover the pan loosely and let the rolls rise at room temperature for about 1 to 1½ hours, until puffy.
• Preheat the oven to 350°F.
• Bake the cinnamon rolls for about 25 to 35 minutes, or until golden brown.

Cream Cheese Icing

• In a mixing bowl with an electric mixer, combine the cream cheese, 1 tablespoon of butter, confectioners' sugar, and 1/2 teaspoon of vanilla. Beat until smooth, adding just enough light cream or milk to reach the right consistency for spreading or drizzling.
  2 1/2 ounces cream cheese | 1 tbsp butter | 1 1/2 cups confectioners' sugar | 1/2 tsp vanilla extract | 3 to 4 tbsp light cream or milk
• Spread or drizzle icing over the warm cinnamon rolls.