Cinnamon Rolls

3/4 cup milk

1/4 cup butter, softened

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast or 2 1/4tsp.

1/4 cup white sugar

1/2 teaspoon salt

Frosting

1/2 (8 oz) pkg cream cheese, softened

1/4 cup butter, softened

1 cup confectioners sugar

1/2 tsp vanilla extract

1 1/2 tsp milk

Heat the milk in a small saucepan until it bubbles, then remove from
heat. Mix in butter; stir until melted. Let cool until lukewarm. (Note, I just microwaved the milk and butter to get it warm enough to activate the yeast)

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt;
mix well. Add water, egg and the milk mixture; beat well. Add the
remaining flour, 1/2 cup at a time, stirring well after each addition.
When the dough has just pulled together, turn it out onto a lightly
floured surface and knead until smooth, about 5 minutes.

Cover the dough with
a damp cloth and let rest for 45 minutes. Meanwhile, in a small bowl,
mix together brown sugar, cinnamon, softened butter. You don't want you butter completely melted or it's difficult to roll up your dough.

Roll out dough into a 12×9 inch rectangle. Spread dough with butter/sugar mixture. Roll up dough
and pinch seam to seal. Cut into 12 equal size rolls and place in a lightly greased 13×9 pan. Cover and let rise until doubled,
about an hour. Preheat oven to 375 degrees F

Bake in the preheated oven for 18-20 minutes or until brown. While the rolls are baking mix frosting and spread over warm rolls. Enjoy!