Instructions

1. In a small saucepan, heat milk until just starting to bubble. Remove from heat and add in butter. Stir occasionally until butter is completely melted. Let cool until lukewarm.
2. In a small bowl, dissolve yeast in warm water with one teaspoon sugar. 
3. In a large bowl, mix together 2 ¼ cups flour, sugar, and salt.
4. When milk mixture has cooled enough, add yeast mixture to saucepan and stir to combine. Pour liquid into dry ingredients along with the egg and mix well.
5. Stir in remaining flour, ½ cup at a time, until dough pulls together, and away from sides of bowl. Knead on a well-floured surface for about 5 minutes.
6. Place in oiled bowl and cover with a towel or plastic wrap. Let rest for 30 - 45 minutes minutes.
7. Turn dough onto well-floured surface and sprinkle with more flour on top. Roll into a 12x18” rectangle. It should be about ½ ” thick.
8. Mix the cinnamon and sugar together in a small bowl. Spread the melted butter over the surface of the dough, almost the edges. Sprinkle the cinnamon sugar over the butter.
9. From the long edge of rectangle, roll up the dough into a log. Pinch to seal the seam.
10. Use a sharp serrated knife, or dental-floss, cut the roll into 12 equal-sized pieces.
11. Grease a 9x13” baking dish. Place each roll in the dish spiral side up.
12. Cover with a towel and let rise 45 to 60 minutes, until doubled in size.*
13. Bake rolls at 350° for 20 to 25 minutes, until golden brown on top.
14. Meanwhile, make the frosting: mix butter and cream cheese with electric mixer until smooth. Add powdered sugar and mix on low speed until combined. Mix in the milk, vanilla, and spices and beat on medium speed for one minute.
15. Spread frosting on warm rolls. Serve warm!