Cinnamon Rolls - best ever

By lknowles

This is a family handed down recipe. You will not need to have another, because this is the best ever.

Ingredients

• 1 Cup Warm milk in a mixer bowl
• 1 tbsp. or one pkg of dry yeast
• 2 tbsp. white sugar
• 1 tsp. salt
• 3 tbsp. salted butter softened
• 1 large egg
• 3 cups all-purpose bread floor
• Filling
• 1/2 cup salted butter melted
• 1 cup brown sugar
• 2 tblp. cinnamon - ground

Preparation

Step 1

In the mixer stand bowl add all ingredients in order given. Using the bread hook mix until all ingredients have formed a ball. The dough should be sticky but not stick to your fingers.
Transfer the dough to a lightly greased large bowl, cover, sit in a warm place for 1 hour, or until it is doubled. Lightly grease the baking pan, 9X13 glass.

Punch down the dough, on a lightly floored board - roll out until it is about 1/2 thick. About 12"x18"., brush with the 1/2 cup melted butter. Mix together the brown sugar and cinnamon, sprinkle all over the dough. Roll up like a jelly row. 18" side to 18" side.
With a very sharp knife - cut them in 1 inch pieces and line up in the pan. Place in a warm place covered. Let them raise again for 30 minutes. Now ready to bake in a 325 degree oven for 14 to 15 min. While the rolls bake make the glaze for the top. With a hand mixer cream cheese and the butter in a bowl until light and fluffy. Then added the powered sugar while mixing. Add vanilla and enough milk to achieve a drizzle like consistency. Frost the rolls while they are still warm and serve. They will last about 4 or 5 days in the refrigerator.