Ingredients:
For the dough:
2 1/4 teaspoons active dry yeast (1 standard envelope)
1/2 cup warm water (110 to 115°F)
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
4 to 4 1/2 cups all-purpose flour
1 teaspoon salt
For the filling:
1 cup light brown sugar
2 tablespoons ground cinnamon
1/2 cup unsalted butter, melted
For the cream cheese icing:
4 oz cream cheese, softened
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
2 to 3 tablespoons heavy cream
Instructions:
In a large bowl, dissolve yeast in warm water and let stand for 5 minutes.
Add sugar, melted butter, and eggs to the yeast mixture and mix well.
In a separate bowl, mix together 4 cups of the flour and salt.
Gradually add the flour mixture to the yeast mixture, stirring until a soft dough forms. If the dough is too sticky, add more flour, 1 tablespoon at a time, until the dough is smooth and elastic.
Knead the dough on a floured surface for 5 to 7 minutes, then place in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 375°F. Grease a 9×13 inch baking pan.
Roll out the dough on a floured surface into a large rectangle, about 18×24 inches.
Spread melted butter over the dough, then sprinkle the brown sugar and cinnamon evenly over the butter.
Roll up the dough tightly from the long side, then cut into 12 to 15 slices.
Place the slices in the prepared pan, cut side up, and bake for 20 to 25 minutes, or until golden brown.
While the buns are baking, make the cream cheese icing by mixing together the cream cheese, melted butter, and vanilla extract in a large bowl. Gradually add the powdered sugar and enough cream to reach desired consistency.
Once the buns are done, remove from oven and let cool for 5 minutes.
Drizzle the cream cheese icing over the buns and serve warm. Enjoy!