Fluffy Cinnamon Rolls with Cream Cheese Icing

Ingredients

Milk

1 cup, lukewarm

Granulated sugar

1/4 cup

Unsalted butter

1/4 cup, melted

Active dry yeast

2 1/4 teaspoons

Eggs

2, beaten

All-purpose flour

3 1/2 to 4 cups

Salt

1/2 teaspoon

Brown sugar

1 cup, packed

Ground cinnamon

2 tablespoons

Cream cheese

4 ounces, softened

Powdered sugar

1 cup

Vanilla extract

1 teaspoon

Instructions

1. In a small saucepan, warm the milk, granulated sugar, and melted butter over low heat until the butter is fully melted. Remove from heat and let it cool until lukewarm (about 110°F). Sprinkle the active dry yeast over the milk mixture and let it sit for 5 minutes until frothy.
2. In a separate bowl, beat the eggs. Once the yeast is activated, add the beaten eggs to the milk mixture and stir well.
3. Gradually mix in 3 1/2 cups of flour and salt until a dough begins to form. Knead the dough on a floured surface for about 5-7 minutes, adding more flour if necessary, until it is smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 16x12 inches). In a small bowl, mix together the brown sugar and ground cinnamon, then spread this mixture evenly over the dough.
6. Starting from the long side, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them cut-side up in a greased baking dish. Cover with a towel and let them rise for another 30 minutes.
7. Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes or until golden brown.
8. While the rolls are baking, prepare the icing by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
9. Once the cinnamon rolls are done baking, remove them from the oven and let them cool slightly. Spread the cream cheese icing generously over the warm rolls before serving.