- 4 1/2 teaspoons active dry yeast
- 1 cup lukewarm whole milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons unsalted butter, room temperature
- 1 large egg
- 3-4 cups all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 (8 oz.) package cream cheese, room temperature
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 1/2-2 cups powdered sugar
- 2 tablespoons milk
In a large bowl or mixer (fitted with dough hook), combine warm milk, yeast, sugar, salt, butter and egg, beating until combined.
Add in 1 cup flour with mixer on low, then gradually increase speed and continue adding flour until dough comes together and is elastic, but not sticky.
Transfer dough to a large mixing bowl and cover with a clean kitchen towel or plastic wrap, then place in a warm area until dough has risen and doubled in size. 1-1 1/2 hours.
If using wood workstation, lightly flour, if using a baking sheet, lightly grease with vegetable oil.
Roll risen dough out into a 12×18-inch rectangle, then brush with melted butter.
Whisk together brown sugar, cinnamon and nutmeg in a medium bowl, then sprinkle in an even layer on top of melted butter.
Starting on the long side of your dough, roll into a tight log. Use a sharp knife to slice into 1-inch slices, then transfer to a 9×13 baking dish.
Cover baking dish and let dough rise again for 45 minutes.
Preheat oven to 325º F.
Place baking dish in oven and bake for 20-30 minutes, or until golden brown on top.
While rolls are in the oven, make frosting by beating cream cheese and butter together until smooth and fluffy.
Beat in vanilla extract, then gradually beat in powdered sugar.
Add 1 tablespoon of milk first, adding remaining milk until desired consistency is reached. Remove rolls from oven and let cool 10 minutes, then drizzle frosting on top and serve warm.