Directions

• YEAST MIXTURE: Melt 2 tbsp butter on medium heat. Turn off heat and add milk. When lukewarm to touch, add yeast. Mix and set aside.
• DOUGH MIXTURE: Mix together egg, sugar, salt and 1 cup of flour. When mixed, fold in the yeast mixture. Then add in remaining 2 cups of flour, half a cup at a time, until dough no longer sticks to pan and does not stick to a clean finger.
• LET DOUGH RISE: Let the dough rise until double in size, 30-90 minutes depending on room temperature. Cover with a clean towel.
• MAKE ROLLS: Depress dough. Roll out on floured surface into large rectangle (about 12″ x 18″) Spread 6 tbsp butter. Mix cinnamon and brown sugar together and sprinkle on butter. Roll up from the long edge and seal. Cut into 12 rolls and place in greased 13×9 baking dish. Cover with plastic wrap.
• LET ROLLS RISE: Option – refrigerate to bake later (up to 18 hours). Let rolls rise until double in size, about 30-90 minutes depending on room temperature.
• BAKE: Bake at 350 degrees until golden brown on top edges, about 20 minutes.
• Optional Cream Cheese Frosting
• Mix one block cream cheese with 1/2 stick of butter (softened, 4 tbsp). Add in 2 cups powdered sugar and 1 tbsp vanilla.