1-First Step: Mix the dough (night before, 5 minutes). In a large bowl, whisk together 4 cups flour, 1/4 cup sugar, 2 tsp yeast, and 1 tsp salt. Warm 1.5 cups milk to 100-110°F, then stir in 1/4 cup melted butter. Pour wet into dry, mixing with a spoon or hands until a shaggy dough forms. No kneading! Shape into a ball, cover with plastic wrap, and refrigerate 8-12 hours. This slow rise develops flavor and makes the dough easier to handle.

2-Second Step: Prepare the butter slab (next day, 5 minutes). Remove 1 cup cold butter from fridge. Place between two sheets of parchment paper and pound with a rolling pin into a 12×8-inch rectangle, about 1/4-inch thick. Keep chilled until ready. Flour your work surface generously.

3-Third Step: Laminate the dough (20 minutes active + chills). Take chilled dough out, let sit 10 minutes to soften slightly. Roll into a 16×10-inch rectangle. Place butter slab in center, fold dough edges over like an envelope. Roll gently to 12×8 inches, fold into thirds like a letter. Chill 30 minutes. Repeat rolling and folding twice more, chilling 30 minutes between each. This builds those flaky butter rolls layers.

4-Fourth Step: Add the filling (10 minutes). Roll final dough into a 20×12-inch rectangle. Mix 1/2 cup softened butter, 1 cup brown sugar, and 3 tbsp cinnamon into a paste. Spread evenly over dough, leaving 1-inch border. Roll tightly from long side into a log, pinching seam. Use floss or knife to slice into 12 equal pieces.

5-Fifth Step: Proof the rolls (1-2 hours). Place slices cut-side up in a greased 9×13-inch pan. Cover loosely with oiled plastic wrap. Let rise in a warm spot until puffy and touching, about 1-2 hours. Preheat oven to 375°F.

6-Final Step: Bake and glaze (25-30 minutes + 5 minutes). Bake 25-30 minutes until golden and internal temp hits 190°F. Cool 10 minutes. Whisk cream cheese icing ingredients until smooth, drizzle over warm rolls. Serve fresh for best pull-apart texture. Enjoy your homemade cinnamon rolls!