Directions

1. In a small bowl, dissolve yeast in a ¼ c of the hot milk and set aside.

2. In a large bowl, mix milk, sugar, melted butter, salt, and egg.
3. Add 2 c of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
4. Knead dough on lightly floured surface for 5 minutes. Place in a bowl, cover with plastic wrap, and set aside. Allow dough to rest and double in size.
5. When doubled in size, punch down dough. On a floured surface, roll out dough into a 15x9-inch rectangle. Spread 4 T melted butter over dough. Mix sugar and cinnamon and sprinkle over buttered dough.
6. Beginning at the 15-inch side of the rectangle, role up dough and pinch edge together to seal. Cut into 10-12 slices.
7. Coat the bottom of a nonmetal baking pan with butter. Or, use Silicone Baking Pan. Place cinnamon rolls on pan with a bit of room for the second rise, about 2 inches. Allow rolls to rise a second time, about 30 minutes.
8. Preheat oven to 350°F. Bake for 15-25 minutes or until golden brown.

9. In a mixing bowl, whisk together cream cheese, 2 T melted butter powdered sugar, and ½ t vanilla extract. Add in more milk, as needed, 1 t at a time until desired consistency is reached. Spread glaze over slightly cooled rolls.