Cinnamon Rolls

For the Dough:

1. In a large mixing bowl or electric mixer bowl, combine warm milk, sugar, and yeast, then let it sit until it forms a foam, about 5 minutes.
2. Add the remaining ingredients. Start mixing on low speed until the mixture starts to combine, then increase the speed to medium and continue kneading until the dough becomes elastic and sticky to the touch but doesn’t stick to your fingers, about 8 to 10 minutes.
3. Transfer the dough to a large, lightly greased bowl, cover, and let it rise in a warm place until it doubles in size, about 1 to 2 hours.

For the Filling:

1. Roll the dough on a floured surface into a rectangle measuring approximately 12 × 24 inches.
2. Spread Baker’s Choice evenly on the dough, leaving a border at one long side. (Ensure that Baker’s Choice is soft and easy to spread; if still stiff, microwave for 5 seconds to soften).
3. In a small bowl, mix sugar and cinnamon. Sprinkle the cinnamon sugar over Baker’s Choice.
4. Starting from the opposite long side, roll the dough tightly, then cut it into 12 equal pieces (about 2 inches wide) using a sharp knife or dental floss.
5. Place the pieces cut side down evenly in the prepared pan, cover, and let rise in a warm place until nearly doubled in size, about 1 hour.
6. Preheat the oven to 350°F during the rising.
7. Bake for 20-25 minutes or until lightly golden on top. Let cool on a wire rack.

For the Glaze:

1. While the rolls are baking, mix cream cheese, Baker’s Choice, vanilla, and salt in a medium mixing bowl. Beat together on medium speed until smooth. Sift in powdered sugar and mix on low speed until combined. For a lighter consistency, add 1 to 2 tablespoons of milk.
2. After the rolls come out of the oven, spread a third of the glaze over the hot rolls. Let cool for 5 minutes, then spread the remaining glaze over them. Best served warm, and can be covered and stored at room temperature for 2 days.