INGREDIENTS

Dough

• 1 cup lukewarm milk
• 2 large eggs, room temperature
• 1/3 cup unsalted butter, softened
• 1 3/4 teaspoons salt
• 1/4 cup sugar
• 2 1/2 teaspoons instant yeast or active dry yeast

 Icing

• 1 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 2 tablespoons butter, room temperature
• 2 ounces cream cheese, room temperature
• 4 tablespoons milk, room temperature

Filling

• 1 cup brown sugar, packed
• 3 tablespoons cinnamon
• 1/4 teaspoon salt
• 1/4 cup butter, melted

Directions

1. Dissolve yeast in milk, about 5 minutes. In a separate bowl, sift together flour, salt, and sugar.
2. In a stand mixer with a paddle attachment, mix wet ingredients at medium speed. Slowly add dry ingredients. Switch to a dough hook attachment and knead all ingredients until dough pulls away from the sides of the mixing bowl, 5-7 minutes.
3. Place dough in a lightly oiled bowl and turn dough to coat sides with oil. Cover with plastic wrap and allow the dough to rise until it has doubled in size, 1-2 hours.
4. Deflate the dough and transfer to a lightly floured surface. Roll into a 16 x 24-inch rectangle and brush with 1/4 cup melted butter. Mix remaining filling ingredients together and spread evenly over the dough.
5. Starting with the long end, roll the dough into a log, seam-side down, and slice into 12 rolls. Place rolls in a lightly greased casserole pan and cover with a slightly damp dishtowel for about 30 minutes. While the rolls are rising, preheat the oven to 400 degrees F.
6. Bake the rolls until they are golden.

Icing Directions 

1. Beat butter, cream cheese, and vanilla until light and fluffy. Add the sugar gradually, beating well. Add milk, a little at a time, until the frosting reaches preferred consistency.
2. Remove rolls from the oven and allow them to cool 10 minutes before icing.