Cinnabon Cinnamon Rolls

In the bowl of a stand mixer, combine warm milk, yeast, and granulated sugar. Let sit for 5-10 minutes until foamy.

Add the egg and softened butter to the yeast mixture. Mix on low speed until just combined.

Add the flour and salt to the wet ingredients. Mix on low speed until a shaggy dough forms.

Increase mixer speed to medium-low and knead for 5-7 minutes, until the dough is smooth and elastic. It should pull away from the sides of the bowl.

Lightly grease a clean bowl with oil or butter. Transfer the dough to the bowl, turning to coat.

Cover the bowl with plastic wrap or a damp towel. Let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined and spreadable.

Grease a 9x13 inch baking pan with butter or cooking spray.

Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches.

Spread the cinnamon-sugar filling evenly over the surface of the dough, leaving a small border along one of the long edges.

Starting from the long edge with the filling, tightly roll up the dough into a log. Pinch the seam to seal.

Using a sharp knife or dental floss, cut the log into 12 equal slices (about 1.5 inches thick).

Place the cinnamon roll slices cut-side up in the prepared baking pan, leaving a little space between them.

Cover the pan loosely with plastic wrap. Let the rolls rise in a warm place for 30-60 minutes, until puffy.

Preheat your oven to 350°F (175°C).

Bake for 15-20 minutes, or until golden brown and cooked through. The center should be set.

While the rolls are baking or cooling slightly, beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.

Once the cinnamon rolls are slightly cooled but still warm, spread the frosting evenly over the top.

Serve warm and enjoy!