Classic Cinnamon Rolls with Cream Cheese Glaze

1.Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.

2.Make the Dough: Add the remaining granulated sugar, melted butter, eggs, and salt to the yeast mixture and mix well. Gradually add the flour, mixing on low speed (or by hand) until a shaggy dough forms.

3.Knead and Rise (First Proof): Knead the dough on a lightly floured surface or with a dough hook for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

4.Prepare the Filling: While the dough rises, combine the brown sugar and cinnamon in a small bowl. Set aside.

5.Roll the Dough: Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18x12 inches (45x30 cm).

6.Spread the Filling: Spread the 1/2 cup of softened butter evenly over the entire surface of the dough rectangle. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing lightly so it adheres.

7.Shape the Rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (about 1.5 inches / 4 cm thick).

8.Second Proof: Arrange the rolls in a lightly greased 9x13 inch (23x33 cm) baking dish. Cover loosely with plastic wrap or a clean kitchen towel and let rise again in a warm place for 30-45 minutes, or until puffy.

9.Bake: Preheat oven to 190°C (375°F). Bake the cinnamon rolls for 20-25 minutes, or until the edges are golden brown and the centers are cooked through.

10.Prepare the Glaze: While the rolls cool slightly, beat the softened cream cheese and butter together in a medium bowl until smooth. Gradually add the sifted powdered sugar, vanilla extract, and 2 tablespoons of milk/cream, beating until smooth and creamy. Add the remaining tablespoon of milk/cream if a thinner glaze is desired.

11.Glaze and Serve: Spread the cream cheese glaze generously over the warm (but not hot) cinnamon rolls. Serve immediately.