Before you begin:

• Weigh all of your ingredients out first! I do NOT recommend you use “cups” for this recipe because it will not turn out right, but I gave them to you anyway to use as an approximate reference. This recipe always turns out perfect when you weigh the ingredients on a scale. 
• Bring the butter for the filling to room temperature an hour (or longer) before you plan to use it. Slicing it into thin pieces or shredding it on a cheese grater will help it soften faster. If microwaving, do so at 40% power in 15 second intervals. 
• Beat two large eggs together, then portion out 70 grams into a smaller bowl. Save the leftover eggs for another use. 
• Add the bread flour, instant yeast, diastatic malt powder, and kosher salt to a medium-sized bowl, making sure to keep the yeast and salt from touching. You’ll whisk this mixture together when it’s time to add it to the stand mixer. 
• Combine the ingredients for the glaze in a small bowl and whisk until combined. Set aside until ready to use.
• Line a 9×13 baking dish with parchment paper for easy cleanup.

To make the dough and filling

1. Add the milk, brown sugar, avocado oil, and butter in a medium-sized pot over medium-low until the butter is melted. Turn off the heat and whisk to make sure the brown sugar until it’s fully dissolved. The internal temperature will more than likely climb upwards of 150+ degrees F. Pour the hot milk mixture into the bowl of your stand mixer and let it cool until the temperature drops to around 120 degrees F. When it does, add the beaten eggs, and essential oils. Mix together briefly on the lowest speed for about 30 seconds. 
2. Finally, whisk together the bread flour, instant yeast, diastatic malt, and kosher salt, then carefully spoon the flour mixture into the butter/egg mixture, while still on the lowest speed. When all of the flour mixture is combined, increase the speed to medium and knead the dough for 15-20 minutes, or until it pulls away from the sides of the bowl. Secure the stand mixer however you can to prevent it from wobbling off the counter, because I promise if you don’t, it will fall off. 
3. After 15-20 minutes, the dough should be clearing the sides of the bowl and feel supple to the touch. See video for reference. 
4. Cover bowl with plastic wrap and allow the dough to rest and proof for 2 hours in a warm spot (such as a turned-off oven with just the oven light on). It should double in size. 
5. Meanwhile, make the filling. Add the butter, brown sugar, all-purpose flour, cinnamon, salt, all-purpose flour, and heavy cream to a small bowl and mix until well blended. Cover and set aside.
6. Combine the ingredients for the glaze in a small bowl and whisk until combined. Set aside until ready to use.
7. Turn the proofed dough onto a clean surface. The dough should not be sticking to the surface, but if it is, sprinkle the LIGHTEST dusting of flour if you need to. Press gently to release any air bubbles, then roll into a large rectangle. For 8 large Cinnabon-sized rolls, make sure the widest part measures 20 inches. My dough was rolled 20×15.
8. Dollop the brown sugar mixture all over the rolled dough, then spread into an even layer using a small offset spatula, leaving a 1-inch border at the top of the dough (where the roll will end) without any mixture. Gently and carefully roll the dough into a secure log. 
9. When you get to the clean edge, use the tips of your fingers to gently stretch (pull the dough gently for some slack), pinch and seal it shut. When it’s sealed, turn the log sealed-side down and ensure its in an even and straight line. If necessary, lift and manipulate the log until it measures 20 inches across. To portion the rolls, cut the log directly in half, then each half in half, and so on, until you get 8 large rolls that measure about 2.5” wide. You could also make 12 smaller rolls, that would be about 1.75” wide. Decide how many rolls you want, and just divide that number by 20. 
10. Place the rolls into the prepared 9×13 baking dish lined with parchment paper, ensuring there’s a little space between each roll. Gently press the rolls down just a tiny bit. Cover with plastic wrap and proof in a warm spot for 1 hour.
11. After an hour, preheat your oven to 350 degrees F, then bake the rolls on the middle rack of your oven for 25-30 minutes or until golden brown. Remove the rolls and cool the pan on a trivet or wire rack for 10 minutes before glazing. You won’t use all of the glaze. However, some people like things ultra sweet so I’ll leave it up to you. The rolls are very sweet on their own, so you may find you’ll need less than you think. I recommend using a small amount for each roll, tasting, and then adding more if you so choose to. For photography purposes, I used a little more than I normally would.
12. Allow the glaze to seep into the crevices for about 10 minutes, then enjoy.
13. To reheat, warm in a microwave for about 15-20 seconds.