Ingredients

Dough:

• 1 cup warm milk (about 110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup granulated sugar
• 1/3 cup melted butter
• 2 large eggs
• 4 cups all-purpose flour
• 1 teaspoon salt

Filling:

• 1 cup packed brown sugar
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup softened butter

Cream Cheese Icing:

• 6 tablespoons butter, softened
• 1 1/2 cups powdered sugar
• 1/4 cup cream cheese
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

1. Prepare the Dough: In a large bowl, dissolve yeast in warm milk and let sit for 5 minutes until foamy. Add sugar, melted butter, salt, eggs, and flour. Mix until combined.
2. Knead: Knead dough on a floured surface for about 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours or until doubled in size.
3. Prepare Filling: In a small bowl, mix brown sugar and cinnamon.
4. Roll and Fill: Roll dough into a 16×21-inch rectangle. Spread with softened butter, then sprinkle with cinnamon sugar mixture. Roll tightly and cut into 12 rolls.
5. Second Rise: Place rolls in a greased 9×13-inch baking dish. Cover and let rise for about 30 minutes until nearly doubled.
6. Bake: Preheat oven to 375°F (190°C). Bake for 25 minutes or until golden brown.
7. Make Icing: Beat butter, cream cheese, powdered sugar, vanilla, and salt until smooth and creamy.
8. Serve: Spread icing over warm rolls and enjoy immediately!

Tips & Storage

• For overnight rolls, refrigerate after shaping and rising. Bring to room temp before baking.
• Leftovers can be stored in an airtight container at room temp for 2 days or refrigerated for up to 5.