25 and single... what is the big deal?: Cinnamon Rolls

This recipe was supposed to be from December because I made these delicious cinnamon rolls with vanilla bean cream cheese frosting for Christmas morning but I was soooo busy that I'm now just getting to posting the recipe. Without further ado here it is:

Pour 1/2 cup warm milk and 1/2 cup warm water into a bowl.

Add one package quick acting yeast to the milk/water.

Stir to dissolve the yeast.

Add 1/3 cup sugar to the yeast mixture.

Stir to dissolve the sugar.

Add 1/3 cup softened butter, 1 egg, 1 teaspoon salt and 3 cups flour.

Mix until combined. The dough should be elastic and loose.

Switch the beaters on your mixer to dough hooks and add 1 more cup of flour.

Mix until dough is more formed.

Flour your surface.

Knead dough for at least 5 minutes. You may have to add more flour as you go.

After kneading place dough ball in oiled bowl, make sure to coat the dough in oil. Place dough covered with damp towel in warm area for 90 minutes until dough has doubled in size.

You will know the dough is ready when you push your finger

into the center and the indentation remains.

On floured surface punch dough down.

Using floured rolling pin roll dough into a large rectangle, approximately 15 by 9 inches.

Cover the entire surface with one stick of melted butter. I used my silicone pastry brush to apply the butter.

Cover the butter with a mixture of 1/2 cup white sugar, 1/2 cup brown sugar and 2 tablespoons ground cinnamon.

Using an aerosol spray (aka Pam) grease a 9X13 pan.

Roll the dough beginning at the 15 inch side and keep the log tight. Cut into 1 inch sections.

Place the rolls in the greased pans. Mine a little extra!

Cover the dough with damp towels (I used paper towels) and place in a warm area to rise, approximately 40 minutes.

While you are waiting for the dough to rise make the cream cheese frosting. Start with 1/4 cup butter that is at room temperature and 8 ounces softened cream cheese. Set the butter and cream cheese in the bowl.