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Homemade Cinnamon Rolls

Ingredients 
Dough:
115 g (½ cup) unsalted butter, melted
480 mL (2 cups) whole milk, warm to the touch
100 g (½ cup) granulated sugar
2 ¼ teaspoon active dry yeast
625 g (5 cups) flour, divided
1 teaspoon baking powder
2 teaspoons salt
Filling:
170 g (¾ cup) butter, softened
165 g (¾ cup) light brown sugar
2 tablespoons ground cinnamon
Frosting:
55 g (4 oz) cream cheese, softened
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
120 g (1 cup) powdered sugar

Step 1 
Generously butter two disposable foil cake pan. 
Step 2 
In a bowl whisk milk, melted butter, and granulated sugar. The mixture should be warm. Sprinkles the yeast evenly and let over the warm mixture and let set for 1 minute. 
Step 3
Add 4 cups (500g) of all purpose flour to the milk mixture and mix with a wooden spoon until mixed.  Cover the bowl with a plastic wrap and let it rest in a warm place for 1  hour.  After 1 hour should have doubled in size. 
Step 4
Remove the plastic wrap and add 3/4 cup (95g) of flour. Stir well the mixture. Knead the dough lightly until the dough loses its stickiness and doesn't stick to the surface. 
Step 5 
Roll the dough out into a large rectangle about 1/2 inch (1cm) thick. Spread the softened butter evenly over the dough. Sprinkle evenly with brown sugar and cinnamon. Press the mixture into the butter. Roll up  the dough forming a log and pinch the seam closed. 
Step 6 
Cut the log in half and then divide each half into 7 evenly sized pieces. Place 7 cinnamon rolls in each cake pan  one in the center and 6 around the sides. Cover it with plastic wrap and leave it in a warm place for 30 minutes. Preheat the oven to 350°F (180°C).  
Step 7
To prepare the frosting in a medium bowl  mix cream cheese, butter, milk, vanilla, powder sugar and whisk until smooth. Remove the plastic wrap and bake the cinnamon rolls for 30  minutes until golden brown. While warm drizzle evenly with frosting. 
Enjoy 💜


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