Cinnamon Rolls With Cream Cheese Frosting

Cinnamon Rolls : Recipe : Sumaira Kanwal Naqvi Soft, fluffy, buttery cinnamon rolls you can begin ahead of time. Save time in the morning and have everyone wake up to warm, fresh, cinnamon goodness : Cinnamon Roll Dough: Recipe : Sumaira Kanwal Naqvi Ingredients : * Milk. 1 Cup * Warm water Half Cup * Pure vanilla 1 Tsp * Butter. 1/2 Cup * Egg. 1 * Salt 1 Tsp * Sugar 2 Tbsp * Flour. 4-5 Cups * Yeast. 1 Packet Dry Milk Powder. 3 Tbsp Milk. 1 Cup Warm Water. half Cup Cinnamon Filling: * 1/2 cup butter, melted or softened * Brown Sugar. 1 Cup * Cinnamon Powder 3-4 Tbsp * nuts, chopped 1 Cup Cream Cheese Frosting: * 2 ounces cream cheese, room temperature * 1/4 cup butter, room temperature * 1 cup. Brown Sugar. * lemon extract or oil 1 Tbsp Method : Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
 4. If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.
 5. Stand Up Mixer Instructions:
 6. In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
 7. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.
 1. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes. * Knead in the mixer on low speed for about 5 minutes until smooth, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Put the dough into a clean large bowl. Cover with plastic wrap and refrigerate until doubled in size, about 3 hours. 1. Meanwhile, combine the remaining 1 cup Brown sugar with the cinnamon in a small bowl. Grease a 9-by-13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush. * Punch down the dough and place it on a lightly floured surface. Using a rolling pin, roll it into a rectangle about 20 by 10 inches, with the long edge facing you. Using the pastry brush, spread 1/4 cup of the melted butter over the top of the dough. Sprinkle the cinnamon, brown sugar mixture evenly over the dough. Roll up the dough, starting with the long edge facing you, into a tight cylinder. Gently squeeze the cylinder to seal it. Use a sharp knife to cut the dough into 12 even rounds. Place the rounds, cut-side down, into the prepared baking dish. There will be some space in between the rounds. Brush the tops of the rolls with the remaining 1 tablespoon melted butter. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place for 1 1/2 to 2 hours. * Preheat the oven to 180 degrees For 18 to 20 Bake the rolls until golden, minutes. 1. For the icing: Meanwhile, mix the Brown sugar, Cinnamon powder butter, Cream Cheese with the milk in a small bowl. When the rolls come out of the oven, drizzle the icing over the hot rolls. Serve while warm.