Self Rising Cinnamon Rolls

1 1/2 c. milk

1/2 c. sugar

1/2 c. melted butter

1 egg

4 1/2 c. SR flour

1 c. brown sugar, or less to your liking

2 T. cinnamon, or less to your taste

1/2 c. butter, softened to room temperature

Cream Cheese Glaze

8 oz. cream cheese, room temperature

1 - 1 1/2 c. powdered sugar, (I used 1 c.)

1/4 c. milk

1 t. vanilla

Whisk together the milk, sugar, melted butter, and egg until combined. Stir in the flour until dough forms. It will be sticky. Add additional flour if needed to roll out. Line a 9x13 pan with parchment paper or spray bottom and sides with cooking spray. Preheat oven to 350. Combine brown sugar and cinnamon. Roll dough out on floured surface until it makes an 18x24 rectangle. It should be 1/4" thick. Spread the softened butter on the dough and sprinkle the brown sugar mixture over top. Starting on the long side, roll tightly so that the seam is on the bottom. Cut into 12 slices, rerolling tighter if needed before placing in pan. Place in sprayed pan. Bake for 25-30 minutes, until no longer doughy and lightly brown. Remove from oven and frost while warm. 

Cream Cheese Glaze Instructions

Use a mixer to beat the cream cheese until smooth and fluffy. Add all other ingredients until well combined. Place in a ziploc bag if desired. Snip one corner off of bag and drizzle the glaze over the hot rolls. Add a little milk if it's too thick, and a little powdered sugar if too runny. Mine was just right as it was. Serve immediately. (I just used a spoon to put the glaze on the rolls.) Keep leftovers refrigerated.

*You can make these ahead to bake the next morning if desired. Just cover the rolls and refrigerate until ready to bake.

1st picture: Dough rolled out and butter spread on top; 2nd picture: brown sugar cinnamon on top of butter; 3rd picture: cut rolls in pan, before baking; 4th picture: baked rolls before icing; 5th picture: ready to eat! YUM! 6th picture: pan of frosted rolls.