Classic Cinnamon Rolls with Cream Cheese Frosting

Ingredients

• 2/3 cup milk
• 1 package active dry yeast (0.25 oz package or 2 1/4 tsp)
• 6 TBSP unsalted butter, room temperature and cut into small pieces
• 1/4 cup sugar
• 3/4 tsp kosher salt
• 1 large egg
• 3 cups plus 2 TBSP all-purpose flour
• 1/2 stick unsalted butter, melted
• 1/2 cup brown sugar
• 2 TBSP ground cinnamon
• 6 oz cream cheese, room temp
• 1/4 cup powdered sugar
• 1/2 tsp vanilla

Instructions

1. 1

   Warm the milk to 105-110ºF. Sprinkle the yeast...: Warm the milk to 105-110ºF. Sprinkle the yeast over the warm milk and let it sit until it begins to get foamy. About 5 minutes.

2. 2

   In the bowl of a stand mixer, stir...: In the bowl of a stand mixer, stir together the butter, sugar, salt, and egg.

3. 3

   Fit the mixing bowl onto the mixer with...: Fit the mixing bowl onto the mixer with the dough hook. With the mixer on the lowest setting, pour in the milk/yeast mixture and the flour. Increase speed to medium and let the dough knead for about 5 minutes until it forms a soft sticky dough. The mixture will seem quite wet at first, but will form a smooth soft dough once kneaded in the mixer for the full time. If the mixture is too wet after kneading, add more flour 1 TBSP at a time until a soft but sticky dough forms.

4. 4

   Place the dough in a clean bowl with...: Place the dough in a clean bowl with a towel or loose plastic wrap over it and allow to rise to double in size. About 1 1/2 hours.

5. 5

   Gently degas the dough by pressing the middle...: Gently degas the dough by pressing the middle and bringing the sides up. Lightly flour a clean work surface and rolling pin and roll the dough out to a large rectangle. If the dough is snapping back and difficult to work with, place a piece of plastic wrap over the dough and let it rest for 5-10 minutes until it is easier to roll out.

6. 6

   Using clean hands, spread the melted butter out...: Using clean hands, spread the melted butter out evenly over all of the dough. Sprinkle on as much brown sugar and cinnamon as desired and use your hands to spread it out and mix it with the butter. With clean dry hands, roll the dough tightly into a large tube starting at the wide side. Pinch the dough shut to seal. Cut into individual rolls and place on a baking sheet or in a greased pie plate.

7. 7

   Allow the rolls to rise for about 40...: Allow the rolls to rise for about 40 minutes. If you are making the dough a day ahead, cover the rolls in plastic wrap and place in the refrigerator. Remove from the refrigerator about 30 minutes prior to baking the next day. Preheat oven to 350ºF.

8. 8

   Bake the rolls at 350ºF for 30 minutes,...: Bake the rolls at 350ºF for 30 minutes, or until golden brown.

9. 9

   Meanwhile, make the frosting by combining all of...: Meanwhile, make the frosting by combining all of the ingredients in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), and mix until incorporated. Allow the rolls to cool slightly before frosting.