Cinnamon Rolls

For the Dough:

• ¾ cup whole milk warmed (110-130°F)
• 1 packet active dry yeast
• ¼ cup sugar
• 1 egg + 1 yolk
• ¼ cup melted butter
• 3 cups all-purpose flour
• ½ teaspoon salt

For the Filling:

• ¼ cup softened butter
• ½ cup brown sugar
• 1 tablespoon cinnamon

For the Cream Cheese Frosting:

• 4 oz softened cream cheese
• ¼ cup softened butter
• 1 cup powdered sugar
• ½ teaspoon vanilla extract

Make the Dough:

• Activate Yeast: Warm the milk (110-130°F). Stir in the yeast and let sit for 5 minutes until frothy.
• Combine Wet Ingredients: In a stand mixer with a dough hook (or by hand in a mixing bowl), mix the milk and yeast with sugar, egg, egg yolk, and melted butter.
• Add Dry Ingredients: Gradually add flour and salt. Mix until a sticky, elastic dough forms. Knead for 8 minutes in the mixer or 10 minutes by hand.
• First Rise: Transfer the dough to a lightly oiled bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.

Prepare the Filling:

• Mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined. Set aside.

Assemble the Rolls:

• Roll Out Dough: Turn the risen dough onto a floured surface. Roll it into a large rectangle.
• Spread Filling: Evenly spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture on top.
• Roll and Slice: Roll the dough tightly from one long edge into a log. Trim uneven ends and cut into even pieces.
• Second Rise: Arrange rolls in a parchment-lined baking dish. Cover and let them rise for another 30 minutes.

Bake the Rolls:

• Preheat the oven to 350°F.
• Bake for 25 minutes, or until golden brown and fully cooked. Let cool slightly.

Make the Frosting:

• Beat cream cheese, butter, powdered sugar, and vanilla extract in a bowl until smooth.
• Spread the frosting generously over the warm rolls.