1. Start by making the caramelized white chocolate. I like to do this the day before so it has time to cool completely.

   Preheat the oven to 240F (116C) and place the white chocolate on a baking sheet. Bake for 10 minutes and then remove from the oven.
   680 grams white chocolate 2 small bag, 240 mL heavy cream
2. Scrape off the white chocolate with a spatula and re-spread it on the pan. Bake again for 10 minutes, scrape, and re-spread. Repeat this 6-7 times until it turns into a nice caramel color and it is smooth and pours nicely.
3. Pour the heavy cream in a small pot and bring to a gently simmer. Turn the heat off, add the caramelized white chocolate and gently stir until the mixture is fully combined and smooth.
4. Pour the ganache into a jar or container and allow it to cool completely. Store in the fridge.

Dough

1. To make the dough, combine the flour, yeast, sugar, and salt in the bowl of a stand mixer. Heat up the milk until it is hot to the touch but not boiling. Using a hook attachment and the mixer on low speed, add in the eggs to the dry ingredients. While still mixing, slowly pour in the milk and vanilla.
   420 grams all-purpose flour spooned and leveled, 2 1/4 tsp instant yeast one 7oz. package, 50 grams granulated sugar, 1/2 tsp salt, 240 mL warm milk, 1 whole large egg room temperature, 1 tsp vanilla extract
2. Once the dough is combined, continue beating on low-medium speed with the hook attachment while slowly adding in chunks of butter. Allow the dough to knead for a few minutes. Add 1-2 Tbsp of flour if it is too sticky.
   113 grams butter softened
3. Place the dough to rest on a floured surface for just 10 minutes.

   Grease a 9x13 inch pan and then use a rolling pin to roll the dough out into a 12x16 inch rectangle on a floured work surface.

Assemble

1. Spread the caramelized white chocolate ganache onto the dough and then top it with the brown sugar and cinnamon.
   120 mL caramelized white chocolate ganache, 100 grams light brown sugar lightly packed, 1 Tbsp cinnamon
2. Starting at the short end, roll the dough up tightly. Trim the ends and then slice into 12 rolls.
3. Place the rolls in the prepared pan. They should be about a 1/2" apart so they have room to proof. Cover them and let them rest in a warm environment for 30-45 minutes until they rise and look "squished".
4. Bake on 350F/177C for 20-25 minutes, until golden brown.

Icing

1. Beat together the cream cheese, sugar and caramelized white chocolate ganache. Spread over the warm cinnamon rolls.
   112 grams cream cheese, 180 grams powdered sugar spooned and leveled, 120 mL caramelized white chocolate ganache