Cinnamon Rolls

Ingredients:

Dough

• 1 Cup warm whole milk (105 -110 degrees)

• 1 Tbl active dry yeast + 1 Tbl  sugar

• 1/2 cup granulated sugar

• 6 Tbl butter (melted/slightly cooled)

• 2 beaten eggs

• 1 tsp vanilla extract

• 4 cups bread flour

• 1 tsp cinnamon

• 1 tsp salt

Filling

• 1 cup brown sugar (packed)

• 2 Tbl cinnamon

• 4-5 Tbl butter (softened)

Cream Cheese Icing

• 1 - 8oz package cream cheese (softened)

• 6 Tbl butter (softened) 

• 3 cups powered sugar

• 1 tsp vanilla extract

• pinch of salt

Directions:

In bowl of stand mixer, dissolve 1 tablespoon sugar and 1 tablespoon yeast in warm milk. Let it stand 5 minutes or until foamy. Add the sugar, butter, eggs and vanilla to the yeast mixture. With dough hook attached mix on low speed. 

 Add flour, cinnamon and salt. Increase speed to medium and continue to mix until a smooth, slightly tacky dough is formed (if it's too sticky, add a bit more flour). Transfer dough to a floured surface and knead until smooth and elastic (about 2-3 minutes). Form into a ball. 

Place dough in a greased bowl. Cover with plastic wrap and place in a warm place to rise for about an hour or until doubled in size. 

On a floured surface roll into a 12"x18" rectangle (about 1/4 inch thick). Brush butter over surface of dough leaving 1/4 inch at end. In a small bowl, combine cinnamon and sugar and then sprinkle evenly over the butter. Roll up dough and cut into 12 pieces (roughly 1-1/2" thick).

In a 9x13" pan lined with parchment paper, place rolls in four rows of three (or separately on a cookie sheet). Preheat oven to 350 degrees. Cover with plastic wrap and let rise until nearly doubled (about 30-45 minutes). Remove wrap and bake for about 20-28 minutes or until light golden brown (just baked in the center). 

While baking, beat together the cream cheese, butter, powdered sugar, vanilla and salt. Right after removing rolls from the oven, spread cream cheese icing over the top.