cinnamon rolls


1 cup milk
1/4 cup butter, softened
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 tsp salt
1 package (2 1/4 tsp) instant yeast
1 egg
For the filling:

1/4 cup butter, melted
1/2 cup brown sugar
2 tbsp ground cinnamon
For the frosting:

2 oz cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract

In a small saucepan, heat the milk until it’s warm (but not hot) to the touch. Add the butter and stir until melted.
In a large mixing bowl, combine 3 cups of the flour, sugar, salt, and yeast.
Add the warm milk mixture and the egg to the dry ingredients and mix until well combined.
Gradually add the remaining flour until the dough forms a ball and is no longer sticky.
Knead the dough on a lightly floured surface for about 5 minutes, then place it in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Preheat the oven to 350°F.
Roll the dough out into a large rectangle, about 1/4 inch thick.
In a small bowl, mix together the melted butter, brown sugar, and cinnamon.
Spread the filling mixture evenly over the dough.
Roll the dough up tightly, starting at the long end, and cut it into 12 equal pieces.
Place the rolls in a greased 9×13 inch baking dish and let them rise for an additional 15-20 minutes.
Bake the rolls for 25-30 minutes, or until they are golden brown.
While the rolls are baking, prepare the frosting by mixing the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
Once the rolls are done, remove them from the oven and let them cool for a few minutes before spreading the frosting over the top.
Serve warm and enjoy!