For cinnamon roll dough:
1 cup milk
1/2 cup + 1 tbs granulated sugar
1 tbs active dry yeast
2 large eggs
6 tbs butter, melted
1 tsp pure vanilla extract
4 to 4 1/2 cups all-purpose flour
1 tsp sea salt
1 tsp ground cinnamon
For cinnamon sugar filling:
1 cup brown sugar, packed
2 1/2 tbs ground cinnamon
6 tbs butter, softened
For cream cheese frosting:
1 8 oz package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/2 tsp pure vanilla extract
1/8 tsp salt
To begin, warm the milk in the microwave for approximately 45 seconds to one minute. It should be warm, but not hot to touch. Then, place the milk into a large bowl and add one tablespoon of sugar and one tablespoon yeast to the warm milk. Stir it together and let it sit (proof) for five minutes or until it becomes foamy.
After it has proofed, add the half cup of sugar, butter, eggs and vanilla to the bowl. Stir until everything is mixed together.
Next, add the four cups of flour, salt, and cinnamon and stir.
After it is all combined, knead the dough in the bowl until a large bowl is formed. Make sure the dough is smooth and only slightly tacky to the touch. If it’s too sticky and won’t form into a ball, add more flour 1 tbs at a time until a smooth ball is formed.
Once you have the ball of dough formed, transfer it to a floured surface and knead it with your hands until it is smooth and elastic. Then form it into another ball.
Grease a large bowl and place the dough inside. Then cover the bowl with a warm, damp cloth and put the bowl in a warm place to rise.
Let the dough rise for about an hour or until it was doubled in size.
While waiting for the dough to rise, work on making the filling. In a small bowl, combine the butter, brown sugar and cinnamon until the mixture is uniform throughout. Then set it aside.
Once the dough has risen enough, sprinkle a large surface with flour. Gently press the gas out of the dough and form it into a rectangle. Roll the rough into a large rectangle about a 1/4 inch thick.
Next, spread the filling all over the dough using either greased hands or a greased spatula.
Roll the dough and cut it into 12 equal sized rolls (or however many you want, depending what size you want).
Line a baking dish with parchment paper and place the rolls into it, evenly spaced.
Cover the rolls again until they are doubled in size, for approximately 30 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Then bake the cinnamon rolls until golden brown, for about 18 to 20 minutes.
While the rolls are baking, beat together the cream cheese, butter, powdered sugar, vanilla extract and salt to make the frosting. Keep the frosting at room temperature, and once the cinnamon rolls are done baking spread the frosting on them while they are warm.
Let the cinnamon rolls cool and enjoy warm!