Grandma DeSchepper's Cinnamon Rolls

Easy Cinnamon Rolls

For the cinnamon rolls:

1 c warm milk (110-155 degrees)
2 1/4 t. instant yeast
1 large egg
2 T unsalted butter, melted, divided
4 T granulated sugar
1/2 t. salt

3 c. all purpose flour or bread flour, + 2-4 T. (and more to dust counter)

For roll filling:

6 T unsalted butter, softened, + more to grease pan
1/4 c. granulated sugar
1 1/2 T. cinnamon

For cream cheese icing:

4 T unsalted butter, softened
4 oz cream cheese, softened
1/2 T vanilla 
1 c. powdered sugar

1. In a large mixing bowl (or stand mixer), add 1 c warm milk and sprinkle with 1 yeast packet instant yeast. Whisk in 1 egg, 1 T melted butter and 1/2 tsp salt.

2. Add 2 c. flour and stir. Add more flour 1 T at a time just until dough is no longer sticking to fingertips or the walls of the bowl. It should still feel slightly sticky but won't stick to clean/dry fingers. Knead dough by hand for 3 minutes. Cover with plastic wrap and let rise in a warm 100 degree oven for 30 min (or at room temperature for 1 hour) until doubled in size.

3. Generously dust a clean work surface with flour and turn the dough out. Sprinkle flour on top of the dough and roll into a 17"x10" rectangle, squaring off the sides. Dot the surface 6 tablespoons softened butter and spread evenly all the way to the edges. 

4. In a small bowl, stir 1/4 c sugar and 2 T cinnamon and sprinkle ALL of it evenly over buttered dough. Roll The dough up starting at the longer side and work in a typewriter motion, keeping a tight roll. Once rolled, push ends slightly to make them  little more uniform then slice into 12 equal-sized rolls (I used unflavored dental floss to cut.)

5. Butter sides and bottom of 9x13" pan with 1 T butter and arrange cinnamon rolls with cut side down. Cover with plastic wrap and let rise in a warm 100 oven for 30 min or room temperature for 60 min. Until puffed. Do not overproof. 

6. Brush tops with 1 T melted butter and bake fat 350 for 20-24 min. or until tops are lightly golden. Let cool in pan 15 min. then frost warm bus generously with cream cheese glaze.

To make icing:

In a medium bowl or stand mixer, cream together 4 T softened butter and 4 oz cream cheese. Beat in 1/2 T vanilla then add 1 c powdered sugar and continue mixing on high speed until fluffy (3-4 min)