In a small bowl whisk together brown sugar and cinnamon, set aside.
CINNAMON BUN DOUGH
In a large bowl whisk together the flour, salt and sugar, add the yeast and mix gently, make a well in the middle and add the egg, butter and vanilla, mix with a fork, slowly add milk (warm to a little bit warmer than room temperature, start with 9* tablespoons and add more if necessary). Continue to mix with a fork until it is almost all together.
*I used 11 tablespoons. You want a soft dough slightly tacky dough. You may even need a bit more then 11 tablespoons.
Move to a lightly floured flat surface and knead for approximately 15 minutes or until dough becomes smooth and elastic. Form into a ball, cover with plastic and refrigerate for 40 minutes.
Remove from the fridge and roll into approximately a 15 x 10 inch (38 x 25 cm) rectangle. Spread the dough with the softened butter leaving a ½ inch (1.2 cm) border, then sprinkle with the sugar/cinnamon filling, roll the dough up length wise and slice into 9 slices, place the slices cut side up in a parchment paper lined 9 inch cake pan, leaving them about ½ inch apart. Cover well with a tea towel and let rise 2 hours in a draft free warm area.
GLAZE
In a small bowl mix together until smooth, icing sugar, vanilla, cream and milk should be quite thick. (if you want it thicker add more powdered sugar/icing sugar)
Pre-heat oven to 350F (180C).
Bake in the oven for approximately 20-25 minutes (test with a toothpick). Remove from oven and let cool completely before icing or eat warm. Enjoy!
Notes
This can also be made with a stand mixer. Knead with the dough hook for 5-6 minutes or until a soft compact dough is obtained. Adding more milk to achieve this.For your yeast to activate properly, both your milk and egg need to be at room temperature. The ideal temperature of your warm milk should be around 105-110°F. Your butter needs to be softened but not melted. Don’t keep adding flour if you find that the cinnamon bun dough feels slightly sticky to the touch. While the dough shouldn’t stick all over your hands, it also should not be dry and floury either.The best cinnamon rolls are served fresh out of the oven while still warm! Store leftovers covered tightly in plastic wrap or an airtight container at room temperature for 2-3 days. Adding a few slices of bread to the container or dish may help them stay softer and prevent them from drying out.You can also store the rolls covered in the refrigerator for up to 5 days. Like many yeast breads, though, the cooler air from the fridge will dry them out a bit. To achieve soft rolls again with a fresh baked taste, try buttering the sides of the rolls before warming them up in the microwave.