Ingredients:
For the Dough:
1 cup whole milk, warmed
2 1/4 tsp active dry yeast (1 package)
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
4 1/2 – 5 cups all-purpose flour
1 tsp salt
For the Filling:
1 cup packed brown sugar
2 tbsp cinnamon
1/2 cup unsalted butter, melted
For the Frosting:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp whole milk or heavy cream
Instructions:
In a large mixing bowl, combine the warmed milk and yeast. Stir until the yeast is dissolved. Add the sugar, melted butter, and eggs and beat until combined.
Add 4 1/2 cups of the flour and the salt to the bowl and mix until a soft dough forms. If the dough is too sticky, add the remaining 1/2 cup of flour.
Turn the dough out onto a floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Meanwhile, in a separate bowl, combine the brown sugar and cinnamon for the filling. Set aside.
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Roll the dough out into a large rectangle, about 1/4 inch thick, on a floured surface. Spread the melted butter for the filling evenly over the dough. Sprinkle the brown sugar mixture over the butter.
Roll the dough tightly, starting at the long edge, into a log shape. Cut the log into 1 1/2 inch rounds using a sharp knife.
Place the cinnamon rolls cut-side up in the prepared baking dish. Bake for 20-25 minutes, or until the rolls are lightly golden and cooked through.
While the rolls are baking, make the frosting by combining the cream cheese and butter in a large mixing bowl. Beat until creamy. Add the powdered sugar, vanilla extract, and milk or cream, and beat until smooth.
Let the cinnamon rolls cool for 5-10 minutes, then spread the frosting over the top. Serve warm
