Cinnamon Rolls

Ingredients

Instructions

1. 1For the Dough:
2. 2In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm milk, granulated sugar, and yeast. Let stand until foamy, about 5 minutes.
3. 3Add the remaining ingredients. Begin mixing on low speed until the mixture starts to come together. Increase the speed to medium-low and continue kneading until the dough is springy and tacky to the touch but doesn’t stick to your fingers, 8 to 10 minutes.
4. 4Transfer the dough to a lightly oiled large bowl. Cover and let rise in a warm place (about 75F) until doubled in size, about 1½ to 2 hours.
5. 5Lightly grease a 9x13-inch baking pan with butter or baking spray
6. 6Turn out the dough onto a well-floured surface. Roll the dough into roughly a 12x24-inch rectangle.
7. 7For the Filling:
8. 8Spread the butter onto the dough in a thin and even layer, leaving a ½-inch border down one long side of the dough. (make sure your butter is very soft! If it’s still firm, microwave it in 5-second increments until easily spreadable.)
9. 9In a small bowl, stir together the sugar and cinnamon. Sprinkle the cinnamon sugar all over the butter.
10. 10Starting at one long end opposite the unbuttered border, roll up the dough into a tight log. Cut the log into 12 equal pieces (about 2 inches wide) using a sharp serrated knife or unflavored dental floss.
11. 11Place the rolls cut side down evenly spaced in the prepared baking dish. Loosely cover and let rise in a warm place until almost doubled in size, about 1 hour.
12. 12Preheat the oven to 350F while rising.
13. 13Uncover and bake for 20 to 25 minutes or until lightly browned on top. Place on a wire rack to cool.
14. 14For the Glaze:
15. 15While the rolls are baking, combine the cream cheese, butter, vanilla and salt in a medium mixing bowl. Beat together on medium speed until smooth. Sift in the powdered sugar and beat on low speed until well combined. For a thinner consistency, beat in 1 to 2 tablespoons of milk.
16. 16When the rolls are right out of the oven, spread a third of the glaze over the hot rolls. Let cool for 5 minutes, then spread the remaining glaze on top. The rolls are best enjoyed warm but can be covered and stored at room temperature for 2 days.