Saffron White Chocolate Cinnamon Rolls

In a small bowl, crush the saffron threads and soak them in 2 tablespoons of warm water. Let it sit for at least 15 minutes to release the color and flavor.

In a large bowl, combine the flour, yeast, sugar, and salt.

In a saucepan, heat the milk and butter until the butter is melted. Let it cool slightly.

Add the milk mixture, eggs, and saffron water to the dry ingredients. Mix until a dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Punch down the dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 1/4 inch thick.

In a small bowl, combine the brown sugar, cinnamon, and white chocolate chips.

Spread the filling evenly over the dough. Roll the dough up tightly into a log.

Cut the log into 12-15 slices.

Place the rolls in a greased 9x13 inch baking dish. Cover and let rise for another 30 minutes.

Preheat oven to 375°F (190°C).

Bake for 20-25 minutes, or until golden brown.

While the rolls are baking, prepare the frosting. In a bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.

Once the rolls are out of the oven, let them cool slightly before frosting. Spread the frosting evenly over the warm rolls.

Serve warm and enjoy!