Jake Widmann

1: Warm your milk until it feels like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top, or add in starter, if using. Add sugar, eggs & melted butter. Mix together. Stir in flour & salt until dough begins to form.

2: Place dough hook on stand mixer & knead dough on medium speed for 8 minutes; you can also do this by hand if you wish. Dough should form into a nice ball & be slightly tacky. If it still sticks to the sides of the bowl, add in a little more flour until this stops.

3: Transfer dough ball to an oiled bowl, cover with plastic wrap & place into the over with the light on. It should take about an hour, or until it doubles in size.

4: After dough has doubled in size, transfer dough to a floured surface and roll out into a roughly 14x9 inch rectangle. Spread filling mixture over dough, leaving a little space at the far side of the dough.

5: In a small bowl, mix together brown sugar & cinnamon. I like to use my hands to rub the brown sugar mixture into the dough.

6: Roll the dough up and place seam side down. Cut into roughly 1 inch sections with a serrated knife.

7: Place cinnamon rolls in a greased 9x9 inch baking pan. Cover with plastic wrap let rise in the oven for 30-45 minutes.

8: To make the frosting: combine cream cheese, butter, powdered sugar & vanilla extract. Beat until smooth. Spread over cinnamon rolls & serve immediately.

9: Bake at 350° for 25 minutes.

10: DEVOUR AND ENJOY!! Be sure to LIKE the video if you found it helpful!