Gather the dough ingredients - * Milk * Sugar * Yeast * Egg * Butter * Vanilla extract * Flour
Add the milk, sugar, and yeast to a large bowl. Mix to combine and set aside until the yeast has bloomed - about 5 minutes.
– Whisk in the egg, melted butter, and vanilla. – Slowly stir in the flour, mixing with a dough hook or wooden spoon.
Once the dough forms into a shaggy ball, transfer to a clean surface and knead until a smooth ball forms - about 2 minutes.
Transfer the dough to a well oiled bowl and set it in a warm place to rise until doubled in size - about 1.5 hours.
Gather filling ingredients - * Butter * Brown sugar * Cinnamon * Nutmeg
– Punch the dough down and transfer it to a lightly floured surface . Roll it to a rectangle that is 12"x8". - Spread the softened butter over the dough.
In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Sprinkle the spiced sugar mixture over the butter.
Roll the dough tightly into a log and pinch the seam to seal it. Slice the dough into 12 pieces.
Grease 12 muffin tins with butter or nonstick baking spray and place one dough round into each one, making sure to place it cut side up.
– Set the pan in a warm place to rise until the muffins begin to rise over the top of the pan. – Bake for 15-18 minutes.
Allow the muffins to cool for 10 minutes before removing them from the pan.
– In a small bowl, combine the cream cheese, butter, and vanilla. – Next, add the powdered sugar and mix until the icing is smooth.
Spread the icing over the warm cinnamon rolls and enjoy.