Cinnamon Rolls

Instructions

1. Warm the milk to 105–115°F (41–46°C). Add the milk, yeast, and sugar to the mixer bowl. If using active dry yeast, let it stand for 5–10 minutes, until foamy. If using instant or quick-rise yeast, you can continue immediately. Add the egg, egg yolk, and cooled melted butter; mix to combine.
2. Stir in the bread flour and salt until a dough forms. Knead with the dough hook on medium speed for about 8 minutes, or knead by hand for 8-10 minutes. The dough should be slightly sticky; add flour 1 tbsp at a time only if it sticks heavily to the bowl.
3. Place the dough in a lightly oiled bowl, cover, and rise in a warm place for 1-1 1/2 hours, until doubled.
4. Turn the dough onto a floured surface and roll to approximately 14 x 9 in (36 x 23 cm). Spread with softened butter, leaving a 1/4-in (6-mm) margin at the far short edge.
5. Mix the brown sugar and cinnamon, sprinkle over the butter, and gently rub it in.
6. Starting at the short edge without the margin, roll tightly into a log. Pinch the seam closed and place seam-side down. Trim about 1/2 in (1.3 cm) from each end, then cut into nine 1-in (2.5-cm) rolls.
7. Line a 9 x 9 in (23 x 23 cm) or 11 x 7 in (28 x 18 cm) pan with parchment. Arrange the rolls, cover, and rise for 45-60 minutes, until doubled and touching.
8. Heat the oven to 350°F (177°C). Bake for 20-25 minutes, until golden at the edges but still soft in the center. Cool for 10 minutes.
9. Beat the cream cheese, confectioners' sugar, butter, and vanilla until smooth and fluffy. Spread over the warm rolls.