For the dough:
- 2 ½ teaspoons active dry yeast
- 2 Tablespoons white sugar
- 1 cup warm milk (about 110 degrees)
- 4 ½ cups bread flour
- 1 teaspoon salt
- ⅓ cup white sugar
- ⅓ cup butter, melted
- 2 eggs, slightly beaten
For the filling:
- ⅓ cup butter, softened
- 3 Tablespoons ground cinnamon
- 1 cup brown sugar, firmly packed
For the frosting:
- 3 Tablespoons butter, softened
- ⅓ cup low-fat cream cheese, softened
- 1 ¼ cups powdered sugar
- ½ teaspoon vanilla extract
- In a large bowl combine yeast, 2 Tablespoons sugar, and warm milk. Let sit for about 5 minutes.
- Add the rest of the dough ingredients to the yeast mixture, and combine using your hand. Knead for a few minutes (the dough will be a little sticky, but if it’s too sticky add a bit more flour). Cover with plastic wrap, and let sit for about 2 hours, or until doubled in size.
- Combine the filling ingredients, using a fork, to create a paste.
- Place the risen dough on a floured surface and gently pull into a large rectangle (about 16×21 inch). Spread the cinnamon paste carefully and evenly onto the dough (easiest way to do this is by using your hands). Roll the dough into a large log, and cut into 12 segments.
- Grease a 9×13 inch baking pan with cooking spray. Place the rolls in the pan, cover, and let rise for about 30 minutes (or overnight in the refrigerator).
- Meanwhile, preheat the oven to 375 degrees, and make the frosting. Using an electric mixer, beat the frosting ingredients until well incorporated. Set aside.
- Bake the rolls for approximately 18 to 20 minutes or until golden brown.
- (Optional: Once you remove the rolls from the oven, cover the pan with a baking sheet (upside down) and flip them over onto the sheet leaving the pan in place. This will allow all the cinnamon filling to recoat the rolls. Let sit for about a minute and flip back over so the rolls are once again in the pan. Remove the sheet.)
- Immediately, while the rolls are still hot, spread the frosting over the rolls. Serve warm.