Cinnamon Rolls

Directions

• Warm milk by microwaving it for 45 seconds until it registers 115°F
• Place warmed milk in the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. (If using active dry yeast, add the sugar now and let the yeast sit with the sugar until foamy, about 5 minutes.) If you haven’t already, add the sugar, then the melted butter, egg, and egg yolk. Mix on medium speed until well combined, 30 seconds. Remove the bowl from the mixer and use a wooden spoon to stir in the flour and salt until a dough begins to form (this will prevent flour from flying everywhere!).
• Place the dough hook on the stand mixer and mix the dough on medium speed until it comes together and feels soft and slightly sticky, 8 to 10 minutes.
• Lightly grease a large bowl with olive oil. Transfer the dough ball to the bowl, then cover with plastic wrap and the warm towel. Allow the dough to rise until doubled in size, 1 to 1½ hours.
• Generously dust a surface with flour. Turn out the dough and use a rolling pin to roll the dough into a 10 × 14-inch rectangle.
• Prepare the filling
• Spread the softened butter over the dough, leaving a ¼-inch margin at the far short side of the rectangle. In a small bowl, mix together the brown sugar and cinnamon. Use your hands to sprinkle the mixture over the butter, then gently rub the brown sugar mixture into the butter.
• Starting from the short side without the margin, very tightly roll up the dough. Seal the far edge of the dough as best you can by pinching the dough together just slightly, then make sure the dough log is seam-side down. Cut a ½ inch off the ends of the dough, as the ends won’t have enough filling. Use your hands to give the dough log a gentle push inwards on both ends so that it compacts slightly, as it may have stretched out a bit during the rolling process.
• Using aserrated knife, cut the dough into nine 1-inch slices.
• Line a 9×9-inch or 11×7-inch pan with parchment paper. Place the rolls in the prepared baking pan. Cover with plastic wrap and a towel and let rise again until the rolls have puffed up, are doubled in size, and touching each other in the pan, 45 minutes to 1 hour.
• Meanwhile, preheat the oven to 350°F.
• Once the rolls have risen, remove the plastic wrap and towel and bake until golden brown on the edges, 20 to 25 minutes. Not overbaking the rolls ensures that they will stay soft in the middle. Cool for 10 minutes.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, powdered sugar, butter, and vanilla. Beat on low speed for 30 seconds until smooth and fluffy, 1 to 2 minutes. (Alternatively, whisk the frosting by hand.) Spread the frosting over the warm rolls and serve.