Small Batch Cinnamon Rolls with Cream Cheese Frosting

1. Remove butter, eggs, and cream cheese from the fridge, allow to come to room temp for recipe, about 30 minutes.

Make the Cinnamon Roll Dough (may be made 1 day ahead)

1. In a small saucepan add butter (3 TBL), milk (½ cup), sugar (¼ cup) and kosher salt (¼ tsp), stirring until warmed, not higher than about 120° F. Careful it can go from warm to hot fast. If too hot (greater than 130° F), let sit until cools slightly. Butter may not be completely melted, but that's okay. Use a thermometer to measure temperature, if you don’t have one it shouldn’t be to hot - test a few drops on your wrist.
2. While milk is warming (or cooling) place bread flour (1 cup) into bowl of a stand mixer with batter attachment, add instant yeast (1 ⅛ tsp) and mix on low to combine. Slowly pour in warmed milk mixture into flour and yeast mixture, mixing on low. It will be thick and sticky.
3. With the mixer on low, add room-temperature egg (1) and the remaining 1 ¼ cups of flour, mixing well to combine.
4. Next, replace the paddle attachment with the J hook for kneading; knead the dough for 5-10 minutes on a low setting, until the dough is smooth and elastic. Add up to ¼ cup additional flour if needed.*If the dough is too sticky (sticking to the sides of the bowl) after a few minutes, then add a tablespoon more of flour at a time, until it's tacky, but not sticky. The dough should be soft, elastic and smooth.
5. Don't have a kneading attachment? Turn the dough onto a floured surface and knead for the same amount of time.
6. Spread a teaspoon of unflavored oil into a medium bowl, using a paper towel to spread it all over the bowl. Plop your dough into the bowl and turn to "grease" the top and bottom. Seal with plastic wrap and set in a warm place* for 15-30 minutes to rest. Note that at this point, you may cover the dough well and store it in the fridge overnight; proceed with the recipe in the morning.

Make Cinnamon Filling (may be made up to 1 day ahead)

1. Meanwhile, in a small mixing bowl or stand mixer, mix together softened butter (½ cup), packed brown sugar (½ cup) and cinnamon (1 ½ tablespoons) and kosher salt (¼ teaspoon). Mix on medium-high speed until smooth and creamy, set aside.

Roll Out Dough

1. Once your dough has rested, it will be easy to roll—like playdough. Turn the dough onto a lightly floured surface (I like using my silpat with a measuring gauge) and roll it using a rolling pin into a 9x12-inch (rough) rectangle.
2. Using an offset spatula, spread the cinnamon roll filling evenly over the top of the dough, leaving ½-1 inches around the edges. (If not soft enough to spread, microwave it for 12-20 seconds)
3. Roll tightly from the long side, pinching edges to seal. Use water on seams if necessary. Tuck in ends for evenness, then turn seam side down.
4. Cut into 6 even rolls (about 2 inches each) using a serrated knife or dental floss. Place in a well-greased or parchment-lined 9x9 pan. Spoon any spilled filling back onto the rolls and cover with plastic wrap. **At this point the the rolls may be placed in the fridge overnight, pull out when ready to bake and allow to rise until doubled.
5. Cover the cinnamon rolls with plastic wrap and allow them to rise in a warm place for about 45-60 minutes until about doubled. Make sure your oven is not turned off if they are rising in the oven. Preheat the oven to 350° F (175° C)
6. Bake rolls for about 18-25 minutes until slightly golden in a preheated oven. While baking or during rising time, make the frosting.

Make Cream Cheese Frosting

1. In the bowl of a stand mixer or hand mixer, beat room-temperature butter (2 TBL) and cream cheese (2 ounces) on medium-high for 4 minutes until light and fluffy. Reduce speed to low, and add powdered sugar (1 cup), vanilla (½ teaspoons), and pinch of salt - if needed, add 1-2 teaspoons of milk or cream to achieve desired consistency. May be made 2 days ahead, cover and refrigerate, removing from fridge as you start making the rolls.
2. Remove cinnamon rolls from the oven when golden brown and the middle rolls spring back when lightly touched.
3. Allow the rolls to cool for about 10-15 minutes before spreading the frosting on the tops. Or cool completely and serve with frosting on the side!