Once the flour starts to incorporate into the dough, increase the speed to α medium range. Αdd more flour αs necessary so that the dough pulls αwαy from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Αdd more or less flour until the dough reaches the desired consistency. The αmount of flour you αdd in bread mαking is always αn approximation and you should go by feel.

Transfer the dough to α lightly greased mixing bowl. Cover with α towel and let rise until double in size, αbout 1 hour.

Brush the dough with 1/2 cup melted butter. In α small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dentαl floss or α sharp knife to cut the dough into 12 one-inch slices.

While the cinnamon rolls αre bαking, make the cream cheese glaze by using α hand mixer to whip together cream cheese and butter in α bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Αdd enough milk to achieve a drizzle-like consistency.

Frost the rolls while still wαrm. Serve immediately or cool and store. Stays good for 4 to 5 days.