Classic Cinnamon Rolls with Cream Cheese Glaze

1Activate 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.

2Make the Dough: Add the remaining granulated sugar, melted butter, eggs (2 large), and salt (1 teaspoon) to the yeast mixture and mix well. Gradually add the flour, mixing on low speed (or by hand) until a shaggy dough forms.

3Knead 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.

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

5Roll 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).

6Spread 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.

7Shape 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).

8Second 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.

9Bake: 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.

10Prepare 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 (1 teaspoon), and 2 tablespoons of milk/cream, beating until smooth and creamy. Add the remaining tablespoon of milk/cream if a thinner glaze is desired.

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