Directions

1. Warm 1 cup water to about 95°F (35°C) on the stove or you can heat 1 cup water in the microwave on high power for about 25 seconds. Add yeast and 2 Tbsp sugar and stir to combine. Cover with towel and let sit for 5 minutes or until foamy on top.

2. After yeast has foamed, transfer to bowl of your stand mixer. Add remaining sugar and softened butter and beat on low speed until butter breaks apart into smaller pieces.

3. Slowly add flour while continuing to beat on low. Then beat on medium speed until dough forms and is well combined.

4. Form dough into large ball and transfer to a lightly greased bowl. Cover bowl with a towel or plastic wrap and allow to rise until doubled in size, about 1-1 1/2 hours.

5. Grease bottom of a 9 x 13in baking dish then line with parchment paper.

6. Transfer risen dough to a lightly floured surface and press and shape into a 10 x 16in rectangle. You may also use a rolling pin to roll out the dough. *Tip: spray hands with cooking spray to minimize dough sticking to hands.

Make the Filling

1. Combine cinnamon and sugar in a bowl. Spread softened butter over the rolled dough in an even layer. Then top with cinnamon sugar.

2. Tightly roll up the dough into a 16in log. Slice into 8 large rolls, about 2in thick. Then transfer to prepared baking dish and cover tightly with plastic wrap or aluminum foil.

3. Allow to rise until doubled in size, up to 1 1/2 hours. Alternatively, you can place dish in refrigerator overnight and allow to rise the next morning at room temperature, about 1 1/2 hours.

4. After the rolls have risen, preheat the oven to 375°F. Bake for about 25 minutes. If rolls become too brown, cover dish with aluminum foil midway through bake time.

5. When done baking, cool pan on wire rack.

Make the Icing

1. Using a handheld beater or stand mixer combine cream cheese and softened butter. 

2. Slowly add powdered sugar, then beat on medium high until light and fluffy.

3. Spread icing over warmed or room temperature rolls. Enjoy immediately!