Instructions:
For the Dough:
- Activate Yeast: In a bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until the yeast activates and becomes frothy.
- Mix Dough: In a large mixing bowl, combine the melted butter, salt, egg, and activated yeast mixture. Gradually add the flour, one cup at a time, stirring until a soft dough forms.
- Knead Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
For the Filling:
- Roll Out Dough: Once the dough has risen, roll it out on a floured surface into a rectangle, about 16×12 inches.
- Spread Filling: Spread the softened butter evenly over the dough. In a bowl, mix together brown sugar and ground cinnamon, then sprinkle it over the buttered dough.
- Roll Up: Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal.
- Slice Rolls: Using a sharp knife or dental floss, cut the log into 12 even rolls.
- Place in Pan: Arrange the rolls in a greased baking dish, leaving some space between each.
- Second Rise: Cover the rolls with a cloth and let them rise for an additional 30-45 minutes.
- Bake: Preheat the oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes or until they’re golden brown.
For the Cream Cheese Frosting:
- Make Frosting: In a bowl, beat together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Ice Cinnamon Rolls: Once the cinnamon rolls are out of the oven and slightly cooled, spread the cream cheese frosting over them.
