Prepare the dough:

In a microwave safe dish, microwave milk until it reaches 110 to 115°F. Whisk in sugar and yeast and set aside for 10 minutes.
In the bowl of your stand mixer, add in your flour and salt and mix well. Make sure your mixer has the dough hook attachment.
When the yeast mixture is bubbly, whisk in vanilla extract, eggs, and avocado oil.

On low speed, slowly add your yeast and milk mixture into the flour and salt. Knead until a dough forms.
Turn up the speed and add in softened butter slowly by two tablespoons at a time until a smooth dough forms.
Allow the mixer to knead the dough for 10 minutes.

On an oiled surface, shape dough into a ball. Spray the inside of your proofing bowl with oil and place dough inside. Cover with plastic wrap and let rise in your oven with the light on for 60 minutes. Once doubled in size, proceed to roll and cut cinnamon rolls if using dough right away. See next step for an optional brioche method which allows the dough to proof overnight in the refrigerator.

Optional Brioche Method: Remove from oven after the dough has doubled in size. Punch down the dough and flatten into a square. Pull up the top side of the dough and stretch upwards before folding it down onto itself in thirds. Repeat with the bottom edge and sides. This is a stretch and fold technique that adds structure and layers to your dough.
Form into a tight ball, place in your greased proofing bowl, cover with plastic wrap, and refrigerate overnight or up to 24 hours.

Prepare the filling: Place all of the filling ingredients into a mixing bowl and mix well with a spatula until a smooth paste forms. Set aside two tablespoons of filling and mix with 1/4 cup heavy cream for the gooey bottom mixture.

Roll, cut, and rise cinnamon rolls:

Flour your work surface and place dough onto the counter. Roll out dough into a large rectangle measuring approximately 12” x 24”.
Spread brown sugar and cinnamon mixture onto the dough in an even layer.

Using a ruler, mark out 2” wide strips. Cut strips using a pizza cutter or knife. There should be 12. Spread the reserved filling/heavy cream mixture on the bottom of your baking dish.
(I use two 9x13 foil pans with 6 rolls in each pan.) Do not overcrowd more than 6 rolls in each pan.

Drizzle with heavy cream, if desired. Cover with plastic wrap and allow the rolls to rise in your oven with the light on for about 45 minutes.

Prepare frosting:
While the rolls are rising in the oven, prepare your frosting. It is important to frost the cinnamon rolls while they are still warm so have the frosting ready.

In your stand mixer with whisk attachment, place butter and cream cheese in bowl and whisk until light and fluffy. While the mixer is still running, drizzle in avocado oil, extracts, and salt. Scrape down the sides of the bowl as necessary. On low speed slowly add powdered sugar. Once all of the powdered sugar has been incorporated turn on high and mix for one minute or until the frosting looks light and fluffy. Cover with plastic wrap and set aside.

Bake the rolls:

Remove rolls from oven and preheat oven to 350°F. Remove plastic wrap and bake rolls for 25-30 minutes or until the internal temperature registers 190°F.

Remove from oven and let sit for a few minutes. While they are still warm, frost the rolls with the cream cheese frosting.
Enjoy!