Ingredients

• For the dough::
• 1/4 cup Lukewarm Water
• 2 tsp Instant yeast
• 1 cup lukewarm milk
• 4 - 4-1/4 cups Organic Unbleached White All-Purpose Flour or Unbleached White All-Purpose Flour
• 1/2 cup Granulated Sugar
• 1 Egg beaten
• 1 tsp Salt
• 1/2 cup Butter melted

• 3/4 cup Light Brown Sugar
• 2-1/2 Tbsp Ground Cinnamon
• 2 Tbsp Melted Butter
• 1-2 Tbsp Milk

• 3 oz Cream Cheese softened
• 7 Tbsp Butter softened
• 1/2 tsp Vanilla Extract
• 2 Tbsp Milk
• 1-1/2 cups Confectioner’s Sugar

Instructions

1. In a large mixing bowl for stand mixer combine all the dough ingredients using only 4 cups of flour to start. Mix with a flat beater until ingredients are blended. Switch to dough hook and knead the dough. If it seems too sticky add additional flour a tablespoon at a time until smooth. Knead for a total of 5-7 minutes. (If by hand, knead for about 10 minutes.) The dough should be smooth. Place the dough into a lightly greased bowl, cover the bowl with plastic wrap, and let dough rise until about doubled, 1 hour.
2. To form rolls: Divide dough into 4 pieces. Roll each on a smooth counter or non stick baking mat. Roll into a rectangle approximately 8" x 10 ". Preheat oven to 350 F.
3. Brush dough with melted butter leaving a 1 inch space on one side. Combine brown sugar, and cinnamon. Sprinkle evenly over buttered dough.
4. Start rolling fairly tightly towards you to make a long even log. At last edge brush with milk and pinch to seal end. With seam side down using a serrated knife or dough scraper cut each log into 10-12 even pieces. Place in greased mini muffin pans or in 9"x 13" pan. Bake for about 10-15 minutes.

1. In a mixer cream sugar and cream cheese until combined. Add vanilla, milk and confectioners sugar and beat until light and fluffy. Spread or pipe over cinnamon rolls.