Cinnamon Rolls with Cream Cheese Icing

These delicious rolls are very easy to make because your bread machine does all of the hard work. They are best when served warm,
so I made these for my DGS’s 14th b-day party breakfast and there was not a roll left after breakfast.

Ingredients :

For the Cinnamon Rolls:

• 2 cups milk
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1 packet active dry yeast
• 4 1/2 cups all-purpose flour, divided
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup brown sugar, not packed
• 2 teaspoons cinnamon

For the Cream Cheese Icing:

• 4 ounces cream cheese, room temperature
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 1 cup powdered (confectioner’s) sugar
• 1 teaspoon vanilla extract or vanilla bean paste
• Pinch of salt
• 1/4 cup milk of choice (or more if necessary)

Directions :

For the Cinnamon Rolls:

1. Combine the milk, oil, and sugar in a large pot.
2. Turn off the heat and let the mixture cool until just warm to the touch, about 105-110 degrees F.
3. Sprinkle the yeast over the top of the milk mixture and let sit for 1-2 minutes. 
4. Add 4 cups of the flour and stir with a wooden spoon until an evenly combined dough has formed. 
5. Cover and let sit on the stove to rise for about 1 hour. Check after 30 minutes to make sure it is rising. 
6. Add the remaining 1/2 cup flour along with the baking powder, baking soda, and salt, and stir until completely combined.
7. Divide the dough in half and roll one half out on a floured surface to about a 12×8 inch rectangle. 
8. Spread half the melted butter evenly over the dough, then sprinkle half the brown sugar over top, followed by half the cinnamon.
9. Starting with the long edge farthest from you, roll the dough towards you, moving your fingers evenly back and forth along the dough, until it is tightly coiled with seam down.
10. Cut into 8 even rolls with a sharp knife, and place in a greased pie plate or 9-inch round cake pan.
11. Repeat steps 5 and 6 with the second half of the dough.
12. Preheat oven to 375 degrees F. Let the rolls rest on top of the oven for 15-20 minutes, until slightly risen. 
13. Bake for 20-22 minutes, until golden brown. Make the cream cheese icing while the rolls are baking.

For the Cream Cheese Icing:

1. Whisk together cream cheese and butter in a medium bowl until completely combined and smooth. Add vanilla and salt and whisk again. Whisk in powdered sugar until fully blended. Add milk, 1 tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency.
2. Pour and spread the icing evenly over the warm cinnamon rolls in the pan, making sure the tops of the rolls are completely covered. Serve warm with coffee and watch people’s eyes light up with unadulterated joy