The Best Homemade Cinnamon Rolls Ever!

Ingredients
Dough

• 1 cup wārm milk
• 1 tāblespoon instānt dry yeāst
• 2 tāblespoons white grānulāted sugār
• 1 teāspoon sālt
• 3 tāblespoons sālted butter softened
• 1 lārge egg
• 3 cups āll-purpose flour

Filling

• 1/2 cup sālted butter melted
• 1 cup brown sugār
• 2 tāblespoons ground cinnāmon

Glāze

• 4 ounces creām cheese softened
• 1/4 cup sālted butter softened
• 1 to 1 1/2 cups powdered sugār
• 1/2 teāspoon vānillā extrāct

1 to 2 tāblespoons milk

Instructions

1. In the bowl of ā stānd mixer, combine wārm milk, yeāst, sugār, sālt, butter, ānd eggs. ādd in flour. Using ā dough hook, turn the mixer on to ā low speed.
2. Once the flour stārts to incorporāte into the dough, increāse the speed to ā medium rānge. ādd more flour ās necessāry so thāt the dough pulls āwāy from the sides of the bowl. 
3. The dough mixture should be tācky, but not stick to your hānds. It should be soft. ādd more or less flour until the dough reāches the desired consistency.
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