Instructions

Making the Dough

1. Mix the warm milk with melted butter, sugar and yeast.

2. Cover completely and set aside to rise for 10 minutes.

3. After 10 minutes, mix in the egg, salt, and vanilla.

4. Add flour one cup at a time, mixing in-between.

5. Form dough into a ball, add a tiny bit of flour on-top, and leave covered in the bowl for 10 minutes to rise.

6. Using a rolling pin, roll the dough into a large rectangle, roughly 10 by 16 inches. Do not over-roll the dough.

Making the Cinnamon Spread & Baking Instructions

1. Cream together all of the ingredients (softened butter, dark brown sugar, white sugar, cinnamon, and vanilla).

2. Using a spatula, spread the mixture evenly across the rectangle of dough, making sure you reach right to the edges.

3. Starting from the shorter side of the rectangle, roll the dough into a tight log shape.

4. Score the roll starting in the center to create twelve equal-sized rolls and cut.

5. Grease a rectangular glass baking pan with butter, and place rolls inside.

6. Bake at 350°F for roughly 20 to 25 minutes. Remove from oven when the edges of the cinnamon rolls are golden brown.

7. Set aside to cool for 10 minutes.

Making the Cream Cheese Icing

1. Cream together the softened butter and cream cheese until evenly combined.

2. Sift in one spoonful of confectioners sugar at a time, blending in between. Add milk and vanilla at the end.

3. The consistency of the icing should be fairly thick and creamy.

4. Add a dollop to the top of the warm cinnamon rolls after cooling, and serve warm.

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