Preparation Steps

• Warm the milk to about 105–115°F. In a large bowl combine the warm milk and granulated sugar, then sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.
• Add the melted butter and the egg to the yeast mixture and whisk to combine.
• Stir in 2 cups of the flour and the salt until a shaggy dough forms. Gradually add the remaining flour (up to 1.25 cups) until the dough is soft and slightly sticky but pulls away from the bowl.
• Turn the dough out onto a lightly floured surface and knead for 3–4 minutes until smooth and elastic. Form into a ball.
• Lightly oil the mixing bowl, place the dough inside, cover with plastic wrap or a towel and let rise in a warm spot for about 20 minutes, until slightly puffy (quick-rise method).
• While the dough rises, make the filling: combine the softened butter, brown sugar and cinnamon until smooth and spreadable.
• Roll the dough out on a floured surface into a 12x18 inch rectangle. Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border along one long edge.
• Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal and trim the ends. Cut into 12 equal rolls (about 1.5 inches each) and place them cut-side up in a greased 9x13 inch baking pan.
• Cover the pan and let the rolls rest 10 minutes while the oven preheats to 375°F.
• Bake the rolls 12–15 minutes until golden brown and cooked through. Remove from oven and let cool 5 minutes in the pan.
• Make the cream cheese glaze: beat together softened cream cheese, powdered sugar, vanilla and milk (and optional butter) until smooth. Spread over warm rolls.
• Serve warm. Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.