Dough
- 1 cup warm milk
- 1 tablespoon instant dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons salted butter, softened
- 1 large egg
- 3 cups all-purpose flour
- 1/2 cup salted butter, melted
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 4 ounces cream cheese, softened
- 1/4 cup salted butter, softened
- 1 to 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
Instructions
- In bowl of stand mixer, combine warm milk, yeast, sugar, salt, butter and eggs. Add in flour. Using dough hook, turn the mixer on to a low speed.
- Once the flour starts to incorporate, increase the speed to medium. Add more flour if necessary till the dough pulls away from sides of the bowl. Dough should be tacky but not stick to your hands.
- Put dough in a lightly greased bowl, cover with a towel and let rise for 1 hour.
- Punch down dough and roll out to about a 12 x 18 rectangle.
- Brush dough with melted butter. In small bowl, mix the sugar and cinnamon and sprinkle on the melted butter. Roll up tightly lengthwise so you have one long roll. Cut into 12 one inch slices using a serrated knife or unflavored dental floss.
- Place each slice side up into a light greased 9 x 13 glass baking dish. Cover and let rise another 1 hour.
- Pre-heat oven to 350 degrees. Bake rolls for 18-22 minutes or until lightly brown on top.
- While rolls are baking, make the glaze by mixing ingredients together, adding milk at the end till desired consistency.
- Frost the rolls while still warm. Store covered up to 5 days.
