Cinnamon Rolls with Cream Cheese Icing45 minute read Makes 8 rolls
To make the dough, in the bowl of a stand mixer, combine the milk, sugar, melted butter, eggs, and yeast and whisk until blended. Add 4½ cups of the flour and the salt. Attach the flat beater to the stand mixer and mix on medium-low speed, adding up to ½ cup flour to make a soft dough that does not stick to the bowl. Remove the flat beater and fit the stand mixer with the dough hook attachment. Knead the dough on medium-low speed, adding more flour if needed, until the dough is smooth but still soft, 6 to 7 minutes. Remove the dough from the bowl and shape it into a ball. Brush a large bowl with melted butter. Add the dough to the bowl and turn to coat its entire surface with butter. Cover with plastic wrap and let rise in a warm place until the dough has doubled in bulk, 1½ to 2 hours.
While the dough is rising, make the filling: In the stand-mixer bowl combine the brown sugar, cinnamon, and butter. Attach the flat beater and beat on medium speed until combined, about 30 seconds. Set aside.
When the dough has doubled in bulk, use your hand to gently punch down and deflate the dough. Lightly flour a clean work surface. Turn the dough out onto the floured surface and dust the top with flour. Using a rolling pin, roll out the dough to a 16-by-14-inch rectangle, with a long side facing you. Spread the filling evenly over the dough, leaving a 1-inch uncovered border at the top and bottom. Starting at the long side of the rectangle farthest from you, roll up the rectangle into a log. Pinch the seam to seal. Using a sharp knife, cut the log crosswise into 8 equal slices. Brush a 9-by-13-inch baking pan with melted butter. Arrange the slices, cut side up, in the pan, spacing them evenly. Cover loosely with plastic wrap and let rise in a warm place until doubled in bulk, 1¼ to 1½ hours. (If making the night before, refrigerate for 8 to 12 hours; remove from the refrigerator 1 hour before baking.)