Ingredients:
dough:
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
filling:
Half a cup of melted butter
1 cup brown sugar
2 tablespoons cinnamon
Glaze:
4 to 8 ounces soft cream cheese
Half a cup of butter
1½ cups powdered sugar
Half a teaspoon of vanilla
2 tablespoons milk
Instructions:
-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.
-Transferring 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.
Enjoy!