6 tablespoons (3oz/85g) butter (melted) [roll dough]

1 cup (8floz/240ml) milk (warm) [roll dough]

2 large eggs (room temperature) [roll dough]

4 ½ cups (22 ½oz/639g) all-purpose flour [roll dough]

½ cup (4oz/115g) granulated sugar [roll dough]

2 teaspoons instant yeast [roll dough]

1 teaspoon salt [roll dough]

1 cup (6oz/170g) dark brown sugar [filling]

2 ½ teaspoons ground cinnamon [filling]

6 tablespoons (3oz/85g) butter (softened) [filling]

½ cup (4oz/115g) cream cheese (softened) [frosting]

¼ cup (2oz/57g) butter (softened) [frosting]

1 ½ cups (6oz/170g) powdered sugar [frosting]

1 teaspoon vanilla extract [frosting]

⅛ teaspoon salt [frosting]

In a measuring jug warm the butter and milk together until the butter has melted. Whisk in the eggs. Set aside.

In a separate, large bowl mix together the flour, sugar, yeast, and salt.

Add the wet ingredients into the dry and mix to form your dough. Your dough should form a tight ball with nothing left in the bowl.

Once your dough has formed a tight ball, cover and allow to proof at room temperature for 70-90 minutes, or until doubled in size.

After the dough has doubled in size turn it out onto a lightly floured surface. Roll dough into a 24x12 inch rectangle.

In a small bowl, combine brown sugar and cinnamon. Spread dough with 6 tablespoons (3oz/85g) softened butter and sprinkle generously with sugar/cinnamon mixture all over the surface.

Starting with long edge roll up the dough and cut into 12 (2-inch) rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 45-60 minutes.

Meanwhile, preheat the oven to 400°F (200°C). Bake rolls in preheated oven until golden brown, about 18-20 minutes.

While rolls are baking, cream together the cream cheese, butter, powdered sugar, vanilla, and salt. Set aside.

While the buns are warm from the oven generously spread on the cream cheese frosting. Enjoy while warm. Cinnamon rolls are best eaten the day they are baked.