Cinnamon Roll Dough:

Cup of Yum
1. In a small saucepan heat the milk and butter to 110 degrees (warm to the touch).
2. Into your stand mixer add the yeast and milk and whisk, then let sit for one minute.
3. Add 6 cups of the flour, sugar, salt, and eggs to the stand mixer. Attach the dough hook.
4. PRO TIP: COVER YOUR MIXER WITH A CLEAN DISH TOWEL.
5. Turn the mixer on speed 3-4 (low to medium). Let it go for 5-7 minutes, you want the dough to become a ball that doesn’t stick to the walls of the bowl.
6. If the dough is sticking, add flour 1/4 cup at a time until it pulls away (no more than 1 additional cup).
7. Take the dough out, grease the stand mixer bowl, and put it back in.
8. Cover the dough with the dish towel you used to keep the flour in the stand mixer.
9. Let sit for 10 minutes while you set the oven to preheat to 350 degrees.
10. Using a large even surface, add 1/2 cup of flour and roll it out onto the surface to coat the rolling pin and the surface.
11. Roll out the dough into a large rectangle about 1/2 inch thick (if your space is limited do this in two halves).
12. Spread the butter over the dough (use your hands), sprinkle on the cinnamon, and gently spread on Nutella spread.
13. Roll the dough tightly to form a long log. Using a piece of thread, slice into 18 pieces.
14. Place the rolls into buttered baking pans or jelly roll pans.
15. Place the rolls into a warm place for 20 minutes (with a second oven, heat it to warm when you start the recipe. When you get to this step turn it off, open the door for a couple of seconds, then close the door. The residual warmth is perfect for these rolls).

Cream Cheese Icing:

1. In your stand mixer, beat all the ingredients together until light and fluffy.

To Finish:

1. Bake the rolls for 18-20 minutes, or until golden brown.
2. Spread the cream cheese frosting over the rolls and serve warm or at room temperature.