Step 1

Warm the milk to 110 degrees (not too much warmer or it can kill the yeast) then stir in 1 tbsp of sugar. Sprinkle the yeast over the milk. Let rest for 5 to 10 minutes and the yeast should foam. If it does not, start over with new yeast.

Step 2

Meanwhile, in the bowl of your mixer combine the flour, sugar, butter, eggs and salt and mix until combined. Add the milk/yeast mixture and use the dough hook to knead to a slightly sticky dough ball.

Step 3

Transfer the ball to a lightly greased bowl and cover with a towel. Let sit in a warm spot for 1 hour until dough doubles in size.

Step 4

Punch down the dough and place on a lightly floured surface. Roll out to about 12" x 16" long.

Step 5

Combine the brown sugar, butter, cinnamon and nutmeg in a bowl and mix until combined and crumbly. Sprinkle evenly over the rolled out dough, making sure to reach all the edges.

Step 6

Starting with the long edge, roll up the dough, making one long tube. Use a sharp serrated knife to cut the dough into 12 equal size disks.

Step 7

Place the disks, cut side up in a lightly greased 9x13" pan and cover with a damp towel. Let rise for another 30 minutes.

Step 8

Bake in a 350 degree F preheated oven for 20 to 25 minutes, or until tops are lightly golden brown.

Step 9

While the cinnamon rolls are baking make the icing by combining the butter and cream cheese in a bowl and mixing until smooth. Add the powdered sugar and vanilla and mix until light and fluffy.

Step 10

Spread the icing over the warm cinnamon rolls and enjoy!