ROLLS
1 package of dry yeast or 2 1/4 tsp
3/4 cup whole milk
1/4 cup granulated sugar
1/4 cup warm water
1/4 tsp vanilla extract
1 egg
1 tsp salt
1/4 cup unsalted butter, melted
4 cups all purpose flour
1/4 cup melted butter for top

FILLING
1/3 cup unsalted butter at room temp
3/4 cup brown sugar
1/4 cup granulated sugar
1 1/2 TBSP ground cinnamon

GLAZE
1/4 cup of cream cheese at room temp
1 TBSP butter at room temp
1 1/4 cup powdered sugar
1/2 tsp vanilla
3 to 4 TBSP warm milk

1 package of dry yeast or 2 1/4 tsp 3/4 cup whole milk 1/4 cup granulated sugar 1/4 cup warm water 1/4 tsp vanilla extract 1 egg 1 tsp salt 1/4 cup unsalted butter, melted 4 cup s all purpose flour 1/4 cup melted butter for top 1/3 cup unsalted butter at room temp 3/4 cup brown sugar 1/4 cup granulated sugar 1 1/2 TBSP ground cinnamon 1/4 cup of cream cheese at room temp 1 TBSP butter at room temp 1 1/4 cup powdered sugar 1/2 tsp vanilla 3 to 4 TBSP warm milk

1) In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.

2) In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.

3) Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.

4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.

5) When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture.Staring from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.

6) Meanwhile preheat your oven to 350 degrees.

7) Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.

8) While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!