Cream Cheese Frosted Cinnamon Rolls

Dough

• 1 cup Milk, warmed
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/3 cup Granulated sugar
• 1 Egg
• 1/3 cup Butter, melted
• 1 tsp Salt
• 4 cups All-purpose flour

Filling

• 1/3 cup Butter, softened
• 3/4 cup Brown sugar, packed
• 2 tbsp Ground cinnamon

Frosting

• 4 oz Cream cheese, softened
• 3 tbsp Butter, softened
• 1 1/2 cups Icing (powdered) sugar
• 1 tsp Vanilla extract

Dough

1. Stir the yeast and sugar into the warm milk and let stand until foamy.
2. Whisk in the egg and melted butter, stir in salt and flour, and knead 8 minutes until smooth.

Rise

1. Cover and let rise until doubled.

Fill

1. Roll into a 16x12 inch rectangle, spread with softened butter, and sprinkle with brown sugar and cinnamon. Roll up and slice into 12 pieces.
2. Arrange in a greased 9x13 pan. Cover and let rise until puffy.

Bake

1. Bake at 175°C (350°F) until golden brown.

Frosting

1. Beat the cream cheese and butter together until completely smooth, then beat in the icing sugar and vanilla. (Tip: Both need to be genuinely soft, not just at room temperature for five minutes. Cold lumps of either will never fully smooth out once the sugar goes in.)
2. Spread over the buns once they're just warm, not hot. (Tip: Hot buns melt the frosting into the crevices instead of letting it sit on top. Give them 10–15 minutes out of the oven first.)