Cinnamon Bun Rolls


Dough:
    1 cup warm milk
    1 package active dry yeast (2 1/2 teaspoons) Fast Rising Yeast
    2  room temp large eggs
    1/3 cup unsweetened butter, melted
    4 cups  flour
    1 teaspoon salt
    1/2 cup white sugar

Filling:
    1 cup brown sugar, packed
    2 1/2 tablespoons ground cinnamon
    1/3 cup unsweetened butter, softened

Icing:
    1 (8 ounce) package cream cheese, softened - 1/2 cup less
    1/4 cup unsweetened butter, softened
    2 cups confectioners’ sugar
    1 teaspoon vanilla extract
    1/2 teaspoon lemon juice
    pinch of  salt


Microwave the milk for 45 to 60 seconds.  Make sure you use a food thermometer and warm the milk to 120 degrees. A temperature over that may KILL the yeast. temperatures below 100 just makes it take a long time to rise 

Then, dissolve yeast in warm milk in a large bowl. 
Add sugar, butter, salt, eggs, and flour. 
Mix well. 

Dust your hands lightly with flour and then hand knead the cinnamon roll dough into a large ball.
 
 Dough will be sticky but should not be greasy.

Put the ball of dough into a bowl that is sprayed with cooking spray. Flip dough.  Cover the bowl tightly with plastic wrap and let rise in a warm place for roughly 1 hour or until dough has doubled in size.

After dough has finished rising, roll out on a lightly floured surface. Helpful Tip: You’ll need a large area so I always clear off and scrub an entire counter top in my little kitchen to work on. Roll out to approximately 21×16″.  roughly 1/4 inches thick Dough should be smooth and soft.

Now it’s time to fill the dough!
Brush melted butter over the dough and sprinkle bowl mixed brown sugar and cinnamon and dash of flour on top or the butter. Pressing with fingers. 

Roll up dough and filling from the longest end closest to you up to the end furthest away from you. Tight roll and pinch the tapered dough to seal up the roll

Using a bench scraper cut 1 1/4″ slices
place on a pan lined with parchment paper, which makes clean up very easy.
Cover the baking sheet lightly with parchment paper or foil and let rise.  Doubling in size, for about 30 minutes to an hour.


Preheat oven to 350 degree.  

Once your cinnamon rolls have risen, bake them in the preheated oven until golden brown, approximately 18 to 20 minutes.  
The dough should still be soft, though fully cooked, especially toward the center of the rolls. 

As your cinnamon rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla extract, and salt. 
The icing should be spread on your cinnamon rolls when they are still warm, shortly after being taken out of the oven so that the frosting melts into the cinnamon rolls. 
Spread over the warm cinnamon rolls