Cinnamon Rolls

Instructions

1. Prepare the yeast mixture
   In a large mixing bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until foamy. Stir in sugar, butter, eggs, and salt until well combined.
2. Make the dough
   Gradually add flour to the yeast mixture, stirring until a soft dough forms. Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
3. Prepare the filling
   While the dough is rising, mix brown sugar and cinnamon in a small bowl. Punch down the risen dough and roll it out on a floured surface into a 16×12 inch rectangle. Spread the softened butter evenly over the dough, then sprinkle with the cinnamon-sugar mixture, leaving a ½-inch border.
4. Form the rolls
   Starting with the longer side, tightly roll up the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut into 12 equal rolls. Place rolls in a greased 9×13 inch baking pan, leaving space between each roll.
5. Second rise and baking
   Cover the rolls with a damp cloth and let rise in a warm place for about 30 minutes or until nearly doubled in size. Preheat oven to 350°F (175°C). Bake for 20-25 minutes or until golden brown.
6. Make the cream cheese icing
   While the rolls are baking, prepare the icing by beating together cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Add more milk if needed to reach desired consistency.
7. Finish and serve
   Remove rolls from oven and let cool for 5 minutes before spreading with the cream cheese icing. Serve warm for the best experience.