Cinnamon Rolls with Cream Cheese Icing

Ingredients

• 1 cup whole milk, warmed to 110 degrees Fahrenheit
• 1 packet active dry yeast, about 2 1/4 teaspoons
• 1/2 cup granulated sugar
• 2 large eggs
• 6 tablespoons unsalted butter, melted
• 1 1/2 teaspoons salt
• 4 1/2 cups all-purpose flour
• 8 tablespoons unsalted butter, very soft, for the filling
• 1 cup dark brown sugar
• 2 1/2 tablespoons ground cinnamon
• 1/4 teaspoon salt, for the filling
• 4 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened, for the icing
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk, for the icing

Before you cook

• Warm the milk to about 110 degrees Fahrenheit and stir in the yeast with a tablespoon of the sugar.
• Let the yeast stand for eight minutes until it foams.
• Melt the six tablespoons of butter and let it cool.
• Soften the filling butter, the cream cheese and the icing butter at room temperature.
• Butter a 9 by 13 inch baking pan.

Steps

1. Whisk the eggs, melted butter and remaining granulated sugar into the foamy yeast milk.
2. Add the salt and three cups of the flour and mix until a wet dough forms.
3. Add the remaining flour a quarter cup at a time until the dough clears the sides of the bowl.
4. Knead the dough with a dough hook for eight minutes, until smooth and slightly tacky.
5. Cover the bowl and let the dough rise until doubled, about 90 minutes.
6. Stir the soft filling butter with the brown sugar, cinnamon and quarter teaspoon of salt into a spreadable paste.
7. Turn the risen dough onto a floured counter and roll it into a rectangle about 16 by 21 inches.
8. Spread the cinnamon paste over the dough, leaving a bare half-inch strip along one long edge.
9. Roll the dough up tightly from the covered long edge toward the bare strip.
10. Pinch the seam closed and set the log seam side down.
11. Cut the log into 12 equal rolls by sliding dental floss under it, crossing the ends, and pulling.
12. Set the rolls cut side up in the buttered pan with a little space between them.
13. Cover the pan and let the rolls rise until they touch and look puffy, about 45 minutes.
14. Heat the oven to 350 degrees Fahrenheit.
15. Bake for 26 to 30 minutes, until the tops are golden and the centers register 190 degrees Fahrenheit.
16. Beat the cream cheese, softened butter, powdered sugar, vanilla and two tablespoons of milk into a smooth icing.
17. Spread the icing over the rolls while they are still hot and serve them right away.