Simple Cinnamon Rolls

Directions

• Heat the milk in a small saucepan on medium-low heat until small bubbles form around the side of the pan, stirring occasionally. Remove from heat and stir in the butter until melted. Let cool to lukewarm.
• In a large mixing bowl (I use my standing mixer), combine 2 1/4 cups of flour, yeast, sugar, and salt. Mix well. Add wet ingredients and beat well.
• Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just been pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes (or continue to knead in the standing mixer, adding a tbsp of flour if too wet).
• Cover with a damp cloth and let rest for 10 minutes. (I love using my cloth bowl cover for this.)
• In a small bowl, cream together the brown sugar, cinnamon, and softened butter. (You want a frosting-like consistency and not runny so the filling doesn’t ooze out of the rolls when slicing.)
• Lightly spray a 9″x13″ pan with cooking spray.
• Roll out the dough on a lightly floured surface or silicone mat into a 12″x9″ rectangle.
• Spread the cinnamon-sugar mixture over the dough. Then roll up the dough, starting at the long side.
• Using dental floss or thread, slide the floss or thread under the rolled-up dough. Cross the ends over the top of the roll and pull to create a clean slice. Slice 12 equal sections.
• Place the cinnamon rolls into the sprayed pan, cover with a light cloth, and let rise for 30 minutes or until doubled in size.
• Preheat the over to 375°.
• Bake the rolls in the preheated oven for 20 minutes or until golden brown.
• Cream together the cream cheese and powdered sugar. Add the vanilla and mix until completely blended.
• Allow the cinnamon rolls to cool about 10 minutes before piling on the frosting.