Gather the dough ingredients - * Milk * Sugar * Active dry yeast * Eggs * Butter * Vanilla extract * Flour
Add the warm milk and granulated sugar to the bowl of a stand mixer. Sprinkle over the yeast and allow it to sit for 5 minutes, or until foamy and fragrant.
Add the eggs, melted butter, and vanilla. Whisk to combine.
Slowly add the flour. The dough should come together into a smooth ball around the hook.
– Knead the dough on low speed for 5 minutes, or until it is smooth and tacky. – Lightly oil the bowl and then shape the dough into a smooth ball. Place it in the oiled bowl and cover. Set the dough in a warm place and allow it to rise until doubled in size
When the dough has risen, turn it out onto a lightly floured surface and roll it into a 1/4" thick rectangle.
Gather the filling ingredients - * Butter * Brown sugar * Cinnamon * Nutmeg * Salt
In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and salt.
– Spread the dough with softened butter. - Sprinkle the mixture evenly over the butter.
Tightly roll the dough into a log, making sure to pinch the seam closed so the log doesn't unroll.
- Use a sharp, serrated knife to cut 1" rounds. - Place the cinnamon rolls in the pan, making sure to place them cut side up. – Cover the rolls again and place them in a warm place to rise.
Bake the cinnamon rolls for 35-40 minutes, or until they are golden brown.
Gather the frosting ingredients - * Cream cheese * Powdered sugar * Heavy cream * Vanilla extract
– Place the softened cream cheese in the bowl of a stand mixer and beat until fluffy. – Slowly add the powdered sugar before adding the heavy cream and vanilla. – When all of the heavy cream has been incorporated, beat until the frosting becomes smooth and fluffy - about 2 minutes.
Spread the frosting over the cinnamon rolls and enjoy.