Untitled (Fansly)

For the dough:
¾ cup warm milk (I used whole milk) (I microwaved for 40 sec)
2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)
¼ cup granulated sugar
1 egg plus 1 egg yolk, at room temperature
¼ cup butter, melted (I used salted butter since the recipe asked for it)
3 cups bread flour, plus more for dusting (You need the bread flour it makes it so much better) 
3/4 teaspoon salt

For the filling:
2/3 cup dark brown sugar 
1 ½ tablespoons ground cinnamon
¼ cup butter, softened

For the cream cheese frosting:
4 oz cream cheese, softened
3 tablespoons butter, softened
¾ cup powdered sugar
½ teaspoon vanilla extract

Instructions!

Transfer warm milk to the bowl and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
Use your hands to knead the dough for 8-10 minutes on a well-floured surface.
Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle. Spread softened butter over dough! (Doh!)
In a small bowl, mix together brown sugar and cinnamon. Sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. 
Cut into 1 inch sections with a serrated knife. You should get 9 large pieces.
Place cinnamon rolls in a greased 9×9 inch baking pan. Cover with plastic wrap and let rise again for 30-45 minutes.
Preheat oven to 350 degrees F. Bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. 
To make the frosting combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!