Preparation Steps

• In a small bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes, or until foamy.
• In a large bowl, whisk together the remaining granulated sugar, melted butter, and the yeast mixture. Add half of the flour and the salt, and mix until just combined.
• Gradually add the remaining flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
• While the dough is rising, prepare the filling by combining brown sugar and cinnamon in a small bowl.
• Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
• Spread the softened butter evenly over the dough, leaving a small border on one long edge. Sprinkle the cinnamon-sugar mixture over the butter.
• Starting from the long edge opposite the one with the border, tightly roll up the dough. Pinch the seam to seal.
• Cut the roll into 12 equal slices. Place the slices cut-side up in a greased 9x13 inch baking pan.
• Cover the pan and let the rolls rise for another 30 minutes.
• Preheat oven to 375°F (190°C). Bake for 15-18 minutes, or until golden brown.
• While the rolls are baking, prepare the glaze: In a medium bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk, 1 tablespoon at a time, until desired drizzling consistency is reached.
• Once the rolls are out of the oven, immediately spread the cream cheese glaze over the warm rolls.