- 1/4 cup warm water [110°F]
- 3 1/4 teaspoons active dry yeast
- 1 1/4 cups milk divided
- 1/2 cup butter melted, divided
- 1/3 cup granulated sugar
- 1 1/2 teaspoons salt divided
- 1 large egg beaten
- 4-5 cups all-purpose flour
- 1 teaspoon pure vegetable oil
- 1 cup firmly packed light brown sugar
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese softened
- 2 cups powdered sugar
In small bowl, combine warm water and yeast; let stand 10 minutes. Heat 1 cup milk until hot, but not boiling.
In large bowl, combine hot milk, 6 tablespoons melted butter, sugar and salt; stir to dissolve sugar. Cool to warm. Add the dissolved yeast and egg. Add 4 cups of flour, 1 cup at a time, mixing between each addition. Dough should be soft but firm enough to work with.
Turn dough out onto a floured work surface. Knead, adding additional 1 cup flour as needed, until smooth and elastic (about 8 minutes). Place oil in large bowl; transfer dough to bowl and turn to coat with oil. Cover; let rise until doubled in size (about 1½ hours).
Meanwhile, combine brown sugar and cinnamon. Punch dough down; turn out onto a floured work surface. Roll dough out into a 15x10-inch rectangle. Brush with remaining 2 tablespoons melted butter. Sprinkle with cinnamon sugar mixture. Roll up, starting on the long edge. Cut into 12 rolls. Place rolls into a greased 13x9-inch baking pan. Let rise until doubled in size (about 1 hour).
Bake in a preheated 350°F oven 20-25 minutes or until golden brown. Meanwhile, in medium bowl, combine softened cream cheese, powdered sugar and remaining ¼ cup milk. Using an electric mixer on medium speed, beat until light and fluffy. When rolls are done, spread cream cheese frosting over warm rolls.