°1 cup warm milk (not hot)
°1 tablespoon instant yeast
°2 tablespoons of sugar
°1 teaspoon salt
°3 tablespoons soft butter
°2 small eggs
°3 cups flour
°Half a cup of melted butter
°1 cup brown sugar
°2 tablespoons cinnamon
° 4 to 8 ounces soft cream cheese
°Half a cup of butter
°1½ cups powdered sugar
°Half a teaspoon of vanilla
°2 tablespoons milk
Using the dough hook in a mixer, mix the warm milk, yeast, sugar, salt, butter and eggs over low heat.
Add flour slowly.
Once flour is incorporated, turning mixer to speed.
Add more flour if want. The dough should be soft and sticky, but pull it away from the side of the bowl.
Transfering dough to a, lightly oiled mixing bowl, covering also let rise for an hour.
Grease a 9 * 13 baking tray.
Roll out the dough into a 12″ x 18″ rectangle.
Grease the dough with half a cup of melted butter from the filling.
In bowl, mix brown sugar with cinnamon.
Sprinkle the mixture over the buttered dough.
Roll up tightly lengthwise to make one long roll.
Use the floss to cut the dough into 12 (1-inch) slices.
Place the slices in a greased skillet.
Cover and let it rise for 45 minutes.
Preheat the oven to 325 degrees.
Bake rolls for 20-30 minutes or until browned. (Time will depend on how hot and even the oven is baked.)
After removing the rolls from the oven, whisk the glazing ingredients together. Add additional milk to get desired consistency.
Freeze the rolls while they are still warm and serve.
Stored leftovers in an airtight container for up to 4 day.