Cinnamon Rolls

Instructions

In a large bowl or stand mixer bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar; let sit for 5 to 10 minutes, until foamy on top, which confirms the yeast is active.
Whisk in the remaining granulated sugar, 1/3 cup melted butter, and 2 eggs.
Add 4 1/2 cups flour and 1 teaspoon salt, and mix with a dough hook (or by hand) until a shaggy dough forms, then knead for 7 to 8 minutes, until smooth and elastic and it springs back slowly when poked.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface; roll it into a 16x12-inch rectangle.
Spread the 1/2 cup softened butter evenly over the dough, leaving a 1/2-inch border, then mix the 3 tablespoons cinnamon with 3/4 cup brown sugar and sprinkle it evenly over the butter.
Starting from a long edge, roll the dough tightly into a log, pinching the seam closed to seal.
Using unflavored dental floss or a sharp serrated knife, slice the log into 12 equal rolls, each about 1 1/3 inches thick.
Arrange the rolls cut-side up in a greased 9x13-inch baking dish, cover loosely, and let rise again for 30 to 45 minutes, until puffy and touching each other.
Preheat the oven to 350 degrees F. Bake the rolls for 22 to 25 minutes, until golden brown on top and the center rolls are cooked through (an internal temperature of about 190 degrees F).
While the rolls bake, beat the cream cheese until smooth, then beat in the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla until you have a smooth, pourable glaze.
Let the rolls cool for 5 to 10 minutes, then spread the cream cheese glaze generously over the warm rolls before serving.

            Why You'll Love This
            Soft, pillowy texture from a proper two-rise yeast dough
Tangy cream cheese glaze balances the sweet cinnamon-sugar filling
Can be assembled the night before and refrigerated for a slow overnight second rise

          

Use dental floss to slice the rolled log - it cuts cleanly through the soft dough without squashing the spiral shape the way a knife can.

Check that the milk is around 110 degrees F (warm, not hot) before adding the yeast; water that's too hot will kill the yeast and the dough won't rise.