Instructions
- Grease a 9×13 pan.
- Combine water, yeast and 1 teaspoon sugar in a small bowl. Let sit 10 minutes or until foamy.
- Combine milk, butter, remaining sugar, and salt in a saucepan and heat to 120-130°F.
- Place 2 cups flour in a stand mixer. Add eggs, milk mixture and yeast mixture. Mix until combined.
- Using a dough hook, add flour, ½ cup at a time to form a soft dough that pulls away from the side of the bowl. Remove dough from the bowl and knead on a lightly floured surface until dough is smooth and elastic (approx. 8 mins).
- Place in a greased bowl in a warm spot and cover with a towel for 1 hour or until doubled in size.
- Roll dough into a 15″ x 12″ rectangle, spread butter on the dough and top with brown sugar and cinnamon.
- Roll dough starting on the long side. Slice into 15 pieces. Place in prepared pan.
- Cover rolls with a towel and allow them to rise 30-45 minutes. Preheat oven to 375°F.
- Brush dough with milk and bake 20-25 minutes.
- While the rolls are baking, combine cream cheese, butter, confectioners’ sugar, vanilla extract and salt with a mixer until fluffy.
- Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.
Recipe Notes
Double check the date on your yeast to ensure it has not expired.