Dough:

¾ cup warm milk (110 degrees F)
2¼ tsp. active yeast
¼ cup sugar
1 egg plus 1 egg yolk, at room temperature
¼ cup unsalted butter, melted
3 cups bread flour
¾ tsp. salt

  • Add warm milk to mixer bowl and sprinkle yeast on top.
  • Wait until yeast bubbles, about 5 minutes.
  • Add remaining ingredients, and mix with dough hook on medium speed 8-10 minutes, until dough forms a solid ball and is slightly sticky.
  • Remove dough to oiled bowl, cover, and let rise 1-2 hours, until doubled in size.
  • Roll out dough into a 9x13” rectangle.

Filling:

¼ cup unsalted butter, softened
2/3 cup brown sugar
1½ Tbsp. cinnamon

  • Spread butter over dough, leaving 1/4” of dough unbuttered on one short side.
  • Mix brown sugar and cinnamon, and sprinkle over butter, then rub in.
  • Roll dough tightly into a tube, ending with the unbuttered edge, and sealing dough.
  • Cut into 9 rolls, and add to 9x9” baking pan or 9” cake pan (lining pan with parchment will help the rolls release cleanly).
  • Cover and let rise 30 minutes (or refrigerate overnight and let warm up to room temperature for 1 hour).
  • Bake at 350°F for 20-25 minutes, until slightly golden brown.
  • Let cool for 5 minutes before frosting.

Cream Cheese Frosting:

4 oz. cream cheese, softened
3 Tbsp. unsalted butter, softened
¾ cup powdered sugar
½ teaspoon vanilla

  • Mix all ingredients until smooth and fluffy, then spread over cinnamon rolls.

source: https://www.ambitiouskitchen.com/best-cinnamon-rolls/