Mini Cinnamon Rolls

Ingredients

• 1/2 cup warm milk (110-115°F)
• 1 package (2 1/4 teaspoons) active dry yeast
• 2 tablespoons granulated sugar
• 1/4 cup butter, softened
• 1 teaspoon salt
• 2 large eggs, lightly beaten
• 3 1/2 to 4 cups all-purpose flour
• 1/2 cup butter, melted
• 1 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 2 tablespoons cream cheese
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Directions

1. To make the dough: In the bowl of a stand mixer, combine the warm milk, yeast and sugar. Let sit for 5 minutes until the yeast is activated and foamy.
2. Add the butter, salt, eggs and 2 cups of the flour. Mix with a dough hook on low speed until just combined. Gradually add in the remaining flour, 1/2 cup at a time, until a soft dough forms. You may not need all of the flour. The dough should be soft and slightly sticky.
3. Transfer the dough to a greased bowl and cover with a clean kitchen towel. Let rise in a warm place for 1 hour.
4. To make the filling: In a medium bowl, mix together the melted butter, brown sugar and cinnamon. Set aside.
5. On a lightly floured surface, roll out the dough into a rectangle about 12x18 inches.
6. Spread the softened butter over the dough and then sprinkle with the cinnamon sugar mixture. Roll up the dough jelly-roll style and cut into 12 equal pieces.
7. Place the rolls in a greased 9x13 inch baking dish. Cover with a clean kitchen towel and let rise for 30 minutes.
8. Preheat the oven to 350°F. Bake the rolls for 18-20 minutes or until golden brown.
9. To make the frosting: In a medium bowl, mix together the powdered sugar, cream cheese, butter, vanilla and milk. Spread over the warm rolls.
10. Enjoy!

Interesting Facts

• Cinnamon is a spice made from the inner bark of trees.
• Cinnamon has been used for centuries for its medicinal properties.
• Cinnamon rolls are believed to have originated in Sweden in the 1800s.