In the stand mixer with dough hook, add warm milk, sugar and yeast
Let sit till bubbly. It will take between 5-15 minutes
Add oil, eggs, flour and salt
Mix till combined. If it still seems too sticky add another tablespoon of flour. You can wait to do this till after it has kneaded a few minutes. Kneading will help the dough to come together. You don't want the dough to be too dry. A little bit of stick, but not so much that it is sticking to the sides of the bowl.
Turn on to medium speed and let it "knead" for about 5 minutes
Meanwhile, melt butter and mix together cinnamon and sugar for the topping
Lightly grease a baking pan of choice. Note: Sometimes I decide to make a smaller amount of cinnamon rolls and turn the rest of the dough roll into a loaf. (See photo)
Grease the surface area you plan to roll the dough out on
Roll the dough into a large rectangle, about 15x10"
Spread butter evenly up to about an inch from all edges
Spread cinnamon and sugar mixture evenly till about an inch from all edges
Starting at the long edge closest to you, roll the dough up tightly and pinch edges closed
Use the dough cutter to slice the dough roll and arrange in your baking dish
Allow to rise about 30 minutes to an hour
Pour cream over the cinnamon rolls
Bake at 350 for about 25 minutes or until it springs back when touched. It should be a nice golden brown. Note: DO NOT overbake or the cinnamon rolls will be dry and hard.
If you are frosting them, mix up the cream cheese, powdered sugar, milk and vanilla. Add an additional tablespoon or two of milk slowly. Be careful, you don't want to make the consistency too runny. It should be more spreadable then runny.
Store in a airtight container or cover with plastic wrap. If you did not frost these, they do not need to be refrigerated initially. After a few days it would be best to refrigerate or freeze them since there are no preservatives in these cinnamon rolls
Enjoy!
