1. Prepare the Dough

1. In a stand mixer with the dough hook, combine the bread flour mix, sugar, instant yeast, baking powder, baking soda, and salt. Mix briefly to combine.

2. In a microwave-safe cup, warm the water with butter and vinegar for 1–2 minutes until lukewarm. Pour slowly into the dry ingredients while mixing.

3. Add the egg and egg white and mix on medium-high speed for 5 minutes until smooth and slightly stretchy.

4. Let the dough rest for 10 minutes while preparing your work surface. Cover it with plastic wrap and dust generously with cornstarch.

2. Roll and Fill

1. Place the dough on the cornstarch bed and dust the top with more cornstarch. Press or roll into a 13×19-inch rectangle.

2. Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.

3. Roll the dough tightly into a log. Use plastic wrap to help guide if necessary.

3. Slice and Arrange

1. Trim 3-inch ends of the log for baking separately or discard. Cut remaining log into 7 equal rolls using flavorless floss.

2. Line a 10-inch cast iron skillet with parchment paper. Place rolls in the skillet with about 1/2 inch between each.

4. First Rise

1. Preheat the oven to the lowest setting, then turn it off. Place rolls inside for 45–60 minutes until doubled in size. For overnight prep, cover and refrigerate after rising, then bring to room temperature before baking.

5. Bake

1. Preheat oven to 350°F (175°C).

2. Bake rolls for 25–30 minutes, until golden brown and springy to the touch.

6. Prepare Vanilla Cream Cheese Icing

1. In a small bowl, combine butter and cream cheese. Mash until smooth.

2. Gradually add powdered sugar, then mix in vanilla.

3. Spread over warm rolls and serve immediately.