Let’s get started!

Warm the milk to between 110-120 degrees.

Add 1 tablespoon (from the ½ cup) of sugar to the milk.

Add the yeast

Stir these three ingredients together & let sit for a minute or two. The warm milk and sugar will help activate the yeast. When you see little foamy bubbles form on top of the milk, it’s ready to go.

If you are using a bread machine, add the flour, remaining sugar, cinnamon, salt, melted butter, eggs and milk/yeast/sugar mixture. Give it a stir in the bread pan, select the “dough” setting and walk away.

If you are making your dough by hand, follow steps 1 through 3. In a large bowl, add flour, sugar, cinnamon & salt, mixing it up a bit. Add the eggs & melted butter to the milk/sugar/yeast mixture. Add the wet ingredients to the dry ingredients & knead until the dough forms a nice ball. Let rise in a warm place until doubled in size.

Once the dough is done, roll it out on a lightly floured surface until it is approximately 14” x 20”.

Brush the 3 tablespoons of melted butter over the top of the rolled out dough.

Mix the brown sugar and cinnamon together and sprinkle it over the butter.

Roll the dough (from the 20” edge) into a log and cut 12 rolls.

Lightly grease a 9” x 13” pan with cooking spray and place rolls cut sides down in pan. Space evenly, allowing room between each roll so they can rise again.

Cover well with plastic wrap & let rise over night in the refrigerator.

For the frosting, combine the cream cheese, butter, vanilla, powdered sugar & salt. Mix with a mixer until all ingredients are combined.

Baking:

Preheat oven to 400 degrees. Remove plastic wrap and bake 15-20 minutes or so until rolls are golden brown & reach 160 degrees on the inside.

Spread frosting mixture over warm rolls & serve.