Cinnamon Rolls with Cream Cheese Frosting

Cinnamon Rolls

Dough:

3/4 C milk

1 egg

3 C flour

3 Tbsp sugar

1/2 tsp salt

4 Tbsp butter

2 tsp yeast

Additional Ingredients:

 butter as needed for top

Nonstick

Filling

1/3 C butter, melted

1/2 C sugar

2 tsp cinnamon

1/2 tsp nutmeg

Add the dough ingredients to a stand mixer and combine until mixed into a ball and the dough does not stick to the sides of the bowl. Cover your mixing bowl with a towel, and let the dough rise 45 minutes. Punch down and knead a few times and rise for another 45 minutes. Take out the dough and place it on a floured surface. Knead the dough about 3-4 minutes and then cover it with a towel and let it rest for 15 minutes. Roll out dough into a rectangle. Spread 1/3 C melted butter over the dough to within 1 inch of the edges. Then sprinkle 1/2 C sugar, the cinnamon, and nutmeg.  Roll dough up tightly on long side jelly roll stye. Press the edges to firmly seal and form an approximate foot long, evenly shaped roll. With a sharp knife or kitchen twine, cut the roll into 12 even pieces. Place the cut rolls into a 13X9 inch baking dish that has been sprayed with nonstick cooking spray. Cover the baking dish with a towel and let rise for about an hour.  Place a small slice of butter on top of each roll before baking. Bake in a 350 degree preheated oven for between 15-20 minutes or until golden. Cool completely and frost.

Cream Cheese Frosting

1 pkg. (8 oz.) cream cheese, softened

1/4 cup (1/2 stick) butter or margarine, softened

1 tsp. vanilla

4 C powdered sugar or more as needed 

Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until well blended after each addition until desired constancy.