Homemade Cinnamon Rolls

Making the Dough

1. Add the warm milk and white sugar to the bowl of a stand mixer with the dough hook attachment. Sprinkle the yeast over top and allow it to sit for 5 minutes, or until foamy. (see below for instructions without an electric mixer).
2. Add the eggs, melted butter, and vanilla and whisk to combine well.
3. Slowly add the flour and blend on low speed.
4. Once all of the flour is added, the dough should come together into a smooth ball around the hook attachment. If it is sticking to the sides of the bowl, add 1 tablespoon of flour at a time just until the dough no longer sticks to the bowl.
5. Knead the dough on low speed for 5 minutes, or until it is smooth and tacky. (The dough should be slightly sticky and soft).
6. Lightly grease a large bowl and shape the dough into a ball. Place it in the greased bowl and cover with a towel. Place the dough in a warm place and allow it to rise for about one hour until doubled in size.
7. After the dough has risen, place it on a flat, lightly floured surface and roll it into a ¼” thick rectangle. I like to flour the rolling pin slightly so it doesn't stick.
8. Spread softened butter over the rolled out dough.

Making the Cinnamon Filling

1. In a small bowl, add the brown sugar, cinnamon, nutmeg, and salt and mix well.
2. Sprinkle the cinnamon-sugar mixture evenly over the butter.
3. Tightly roll the dough into a log and pinch the seam closed so it doesn't unroll.
4. Using a sharp serrated knife, slice the log into 1 inch thick pieces.
5. Grease a 13x9 or two 8x8 baking dishes with butter or cooking spray. You can also line them with parchment paper.
6. Place the rolls in the pan(s).
7. Cover the rolls with a towel and place them on the stovetop to rise while you preheat the oven.

Baking the Rolls

1. Preheat the oven to 350° F.
2. When the cinnamon rolls almost completely fill the pan, it’s time to bake!
3. Bake the cinnamon rolls for 30-35 minutes, or until golden brown.
4. Remove the cinnamon rolls from the oven and allow them to sit for 10 minutes before frosting.

Making the Icing

1. While the cinnamon rolls cool, add the softened cream cheese to a medium mixing (or the bowl of a stand mixer fitted with the paddle attachment).
2. Gradually add the powdered sugar and mix on low speed.
3. After the powdered sugar is mixed in, slowly add the vanilla extract and heavy cream and vanilla and blend in on low speed until blended in.
4. Then turn the mixer on medium-high speed and beat for about 2 minutes until the icing is fluffy. (scrape down the sides of the bowl a few times while blending).
5. Spread all of the icing over the cinnamon rolls.