Homemade Cinnamon Rolls {Soft & Delicious!}

I have been searching for the perfect cinnamon rolls for years.  Basically, I’ve been aiming for a recipe that was close to the ones we were served when I was in school

Ingredients
Dough:

• 1 cup warm (not hot) milk
• 1 tablespoon instant yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 tablespoons butter, soft
• 2 small eggs
• 3 cups flour

Filling:

• ¼ cup butter, melted
• 1 cup brown sugar
• 2 tablespoons cinnamon

Glaze:

• 4 to 8 ounces cream cheese, softened
• ¼ cup butter
• 1½ cups powder sugar
• ½ teaspoon vanilla
• 2 tablespoons milk

Instructions

• Using a dough hook in a stand mixer, combine the warm milk, yeast, sugar, salt, butter, and egg on low.
• Slowly add in flour.
• Once the flour is incorporated, turn mixer to medium speed.
• Add more flour if necessary. The dough should be soft and sticky but pull away from the side of bowl.
• Transfer dough to a large lightly greased mixing bowl, cover, and let rise for 1 hour.
• Grease a 9x13 baking pan.
• Roll dough out to a 12x18 inch rectangle.
• Brush the dough with the ¼ cup melted butter from the filling.
• In a small bowl, combine the brown sugar and cinnamon.
• Sprinkle mixture over buttered dough.
• Roll up tightly lengthwise to make one long roll.
• Use thread to cut dough into 12 (one inch) slices.
• Place slices into greased pan.
• Cover and let rise for about 45 minutes.
• Preheat oven to 325 degrees.
• Bake rolls for 20-30 minutes or till brown. (Time will depend on how hot and even your oven bakes.)
• After pulling rolls out of the oven, beat together glaze ingredients. Add additional milk for desired consistency.
• Frost the rolls while still warm and serve.
• Store leftovers in an airtight container for up to 4 days.

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