Pat’s Homemade Cinnamon Rolls

Ingredients

• 1 cup milk
• 0.5 cup butter
• 1 cup water
• 1 tablespoon active dry yeast
• 1 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 6 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 cups dark brown sugar
• 0.5 cup butter, softened
• 2 cups confectioners' sugar
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon butter, softened
• 0.5 teaspoon vanilla extract
• 3 tablespoons milk

Steps

1. Warm 1 cup of milk in a small saucepan until it just starts to bubble, then remove from heat. Add ½ cup of butter and stir until melted. Add water and let cool until lukewarm.
2. Place lukewarm milk mixture, yeast, white sugar, salt, eggs, and 2 cups flour in a large bowl; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. Divide dough into two equal pieces. Using a floured rolling pin, roll each piece into a 12×9-inch rectangle.
5. Stir cinnamon and brown sugar together in a bowl. Spread each piece of rolled dough with ¼ cup butter and half of the cinnamon sugar mixture.
6. Roll up dough, using a little water to seal the seam.
7. Cut each roll into 12 slices using a very sharp knife. Arrange rolls cut-side down onto two 9×13-inch greased baking pans. Cover with greased plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
8. Preheat the oven to 375 degrees F (190 degrees C).
9. Bake cinnamon rolls in preheated oven until golden brown, 20 to 25 minutes.
10. Meanwhile, make the frosting: Beat confectioners sugar, softened cream cheese, 1 tablespoon softened butter, and vanilla together in a bowl. Add milk gradually until frosting reaches a spreading consistency.
11. Spread frosting over warm (but not hot) cinnamon rolls.
12. Serve and enjoy.