Ingredients:
3 1/4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup whole milk, warmed
1/4 cup unsalted butter, melted
1 large egg
Filling:
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 tablespoons ground cinnamon
Glaze:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Directions:
In a large bowl, combine 2 1/4 cups of flour, sugar, salt, and yeast. Gradually add warm milk, melted butter, and the egg. Mix until a sticky dough forms.
Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic. Add the remaining flour as needed.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
In a small bowl, mix the softened butter, brown sugar, and cinnamon for the filling.
Roll the dough into a 16×10-inch rectangle. Spread the cinnamon filling evenly over the dough.
Roll the dough tightly from the longer edge and slice it into 12 equal rolls. Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
While the rolls bake, prepare the glaze by whisking cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth.
Spread the glaze over the warm cinnamon rolls and serve immediately.
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