Dough

1. Using the paddle attachment on a stand mixer, beat together the cooled melted butter, milk, sugar, eggs and yeast.
2. Then beat in the flour until it’s well incorporated and not sticking to the sides of the bowl.
3. Switch to the dough hook attachment and knead for 6 minutes, dough should look smooth.
4. Grease a large bowl with cooking spray or olive oil, and transfer the dough with greased hands to the the bowl.
5. Turn to coat the dough with the cooking spray or olive oil and cover with plastic wrap.
6. Let dough rise for 90 minutes.
7. Punch down the dough, cover again and refrigerate for 8 – 12 hours.

Prepare the Rolls

1. Remove dough from refrigerator, punch down and let sit at room temperature for one hour.
2. Grease a 13 x 9 baking dish with cooking spray.
3. In a medium bowl, beat together the butter, brown sugar and cinnamon for the filling.
4. Turn the dough out on a lightly floured surface and sprinkle a little flour on top, dough may be sticky so use flour where needed to prevent sticking.
5. Roll into a rectangle, roughly 16 x 12.
6. Using a spatula or butter knife, spread a thin layer of the filling over the dough leaving a small edge.
7. Roll up the dough starting on the long edge and pinch the seams to seal.
8. Using a sharp knife or pastry cutter, slice into 12 rolls and place the rolls spiral side up in the greased baking dish.
9. Cover with plastic wrap and let rise for 90 minutes.
10. Bake at 350 degrees for 30 minutes.

Icing

1. In a medium bowl, whisk together the powdered sugar, milk and vanilla.
2. Spread icing over all the warm cinnamon rolls.
3. Serve immediately!
4. Enjoy!