Easy Cinnamon Rolls (from scratch)

Makes 10–12 rolls

prepPreheat oven to 375°F / 190°C (after dough rises)
2 3/4 cups / 344 g all-purpose flour (spooned & leveled), plus more as needed	Whisk flour, sugar & salt	Mix wet into dry, add egg, stir until soft dough forms	Knead 3–5 min, rest 10 min in greased bowl	Roll to 14×8 in, spread butter, sprinkle cinnamon & brown sugar	Roll up, cut into 10–12 rolls, arrange in pan	Cover & rise 60–90 min until doubled	Bake 375°F / 190°C, 24–27 min until lightly browned	Spread icing over warm rolls & serve
1/4 cup / 50 g granulated sugar
1/2 teaspoon salt
3/4 cup / 180 ml whole milk	Heat milk & butter to 110°F / 43°C, whisk in yeast
3 Tablespoons / 43 g unsalted butter
2 1/4 teaspoons instant yeast (1 standard packet)
1 large egg, at room temperature
3 Tablespoons / 43 g unsalted butter, softened
1/3 cup / 67 g packed light or dark brown sugar
1 Tablespoon ground cinnamon
4 oz / 113 g full-fat block cream cheese, softened to room temperature	Beat cream cheese until smooth & creamy	Beat in butter, confectioners' sugar & vanilla
2 Tablespoons / 28 g unsalted butter, softened to room temperature
2/3 cup / 80 g confectioners' sugar
1 teaspoon pure vanilla extract

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