Classic cinnamon rolls with cream cheese frosting

Microwave the whole milk and butter about a minute to warm the milk and slightly melt the butter without getting it very hot.

In the stand mixer bowl, combine instant yeast and sugar (no blooming needed), then add the milk mixture, the egg and a splash or two of vanilla, with the rest of the dough ingredients.

Knead with the dough hook on medium speed five to six minutes.

Cover and let rise slowly, for hours, until about doubled or more.

Make the filling: combine softened butter, a pinch of salt, brown sugar and ground cinnamon (or brush melted butter and sprinkle cinnamon sugar).

Deflate the dough onto a lightly floured surface and roll to about a 15 by 10 inch rectangle of even thickness, 2 inches longer than the 9 by 13 pan one way and about an inch the other; trim the edges even.

Spread the filling evenly corner to corner, leaving a small border.

Butter the baking dish with melted butter and line with parchment.

Cut the dough into 12 strips and roll each into a roll; set them in the pan.

Pour two tablespoons of melted butter in the bottom and drizzle the rest of the four tablespoons on top.

Cover lightly with a kitchen towel and rest 30 to 45 minutes until slightly risen; preheat the oven to 350.

Bake at 350 for 25 to 35 minutes until golden brown; about 30 here.

Beat softened cream cheese and unsalted butter with a small splash of vanilla and a pinch of salt for a couple of minutes.

Add the powdered sugar and whisk a few minutes until smooth, scraping the sides; whip up to 15 minutes for the iconic texture. Add a touch of fresh lemon juice.

Dollop frosting on the warm rolls so it glazes them, let sit a few minutes, and serve with extra frosting.

Store leftovers in the fridge and microwave 30 to 40 seconds to serve.