Homemade Cinnamon Rolls with Cream Cheese Icing

Cinnamon Rolls:

1 c. warm milk at 115°

½ c. sugar

1 T. quick rising yeast

4 c.all-purpose flour

2 eggs

¼ c. melted butter

¾ c. butter, cut into chunks

2 T. ground cinnamon

1 c. loosely packed light brown sugar

1 c. chopped pecans, optional

For the Icing:

¾ c. cream cheese, softened

½ c. butter

2 c. powdered sugar

3 T. heavy cream

Preheat the oven to 400°. For the Cinnamon Rolls: Add the milk, 1 tablespoon of sugar and yeast to the bowl of a stand mixer and let sit for 5 minutes or until it begins to foam. With hook attachment on stand mixer, add in the flour and remaining sugar and mix on high until combined. Add in 1 egg at a time while mixing and then the melted butter and knead on high speed for 5 minutes. Transfer the dough to a bowl, cover with plastic and let rise for 1 hour. Roll out the dough on a clean surface dusted with flour and then evenly spread on the butter chunks, cinnamon, brown sugar, nuts, and roll it up. Slice into 3” slices and place them in a sprayed 9x13 pan, cover with plastic and let rise for 45 minutes. Remove plastic. Bake the cinnamon rolls at 400 for 25 minutes. Icing: While the rolls are baking, add the cream cheese and butter to a stand mixer with the paddle attachment and whip until light and fluffy. Add in the powdered sugar on low speed until mixed in and finish by mixing in the heavy cream. Add the icing evenly over the cinnamon rolls just as soon as they come out of the oven. Serve hot!