Cinnamon Rolls with Cream Cheese Frosting

Directions

Dough

1. In a microwave bowl add milk, heat to 110 degrees. Sprinkle yeast and 1 teaspoon sugar and stir to combine. Set aside for 10 minutes until yeast foams.

2. Add milk mixture to the bowl of an electric mixer. Add sugar, eggs, and melted butter. Mix until well combined.

3. Next stir in flour and salt with a wooden spoon until dough begins to form. Place the dough hook on stand mixer and kneed dough until it release from the inside of the bowl. If dough is too sticky, add 2 tablespoons flour or until dough is not sticking to the bowl. Remove dough from bowl and shape into a ball. Place in a greased bowl, turning once. Cover and let rise until double in size (approx. 1 -2 hours depending on the temperature. Cooler weather may take 2 hours).

4. After 1 hour, punch down down and turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 14x9 inch rectangle.

5. Spread 1/2 cup softened butter over dough.

6. Combine brown sugar, 1/4 cup flour, cinnamon and salt and sprinkle over the butter. 

7. Roll dough starring with 9-inch side and pinch the ends to seal.  Slice the roll into eight - 1/2 inch pieces. Arrange pieces cut side up in a greased 9x13 baking pan. Cover loosely with plastic wrap and let dough rise until doubled in size about 30-45 minutes. Bake @350 degrees for 25-30 minutes.

8. If baking right away - Cover baking pan loosely with plastic wrap and let dough rise in a warm place until doubled about 30-45 minutes. Remove plastic wrap and bake in a 350° oven for 25-30 minutes or until lightly browned. If necessary to prevent overbrowning, cover rolls loosely with aluminum foil for the last 5-10 minutes of baking.  Remove rolls from oven and cool for 1 minute before carefully inverting onto a plate or wire rack.  Cool for 5 more minutes and again invert onto a serving platter. Frost rolls with cream cheese icing.  Enjoy! 

9. If baking the next morning - Cover baking pan loosely with plastic wrap. Refrigerate dough 2-24 hours. Uncover and let stand at room temperature for 30 minutes. Then allow the buns to proof until doubled in size (approximately 1-2hours depending on the temperature. Cooler weather takes longer). Follow baking instructions above.

Cream Cheese Frosting

1. Whisk together cream cheese and butter in a medium bowl until completely combined and smooth. Add vanilla and salt and whisk again. Whisk in powdered sugar until fully blended. Add milk, 1 tablespoon at a time, if needed. Mixture should be spreadable consistency.

2. Spread the icing evenly over the warm cinnamon rolls.