Cream cheese cinnamon rolls

 Oh yeah, yummy, delicious, decadent cinnamon rolls! So it had been awhile since I've made cinnamon rolls, but on Super Bowl Monday (yeah since we live in Guam with the time difference we are a day ahead of everything) we had a brunch types of foods, and I figured cinnamon rolls would be the perfect dessert. So I was looking all over for a recipe, I need up finding one on allrecipes, it was on overnight recipe. They were pretty tasty but kinda dry so I decided to make up my own recipe. So that's just what I did, and can I tell you I'm so glad I did! My hubby said they are the best ever, and I think I may have to agree. He really loves the cream cheese frosting, it's more cream cheesy flavor and not over the top tooth ache kind of sweet like a lot of  other recipes make. This recipe does take a little patience, but it's so totally worth it.
For the rolls

• 4 oz cream cheese*
• 1/2 butter *
• 1 cup warm milk**
• 21/4 tsp or 1 packet of active dry yeast
• 1/2 cup sugar
• 2 tsp cinnamon 
• 3 eggs
• Pinch of salt 
• 41/2 to  51/2 cups of flour

For the filling

• 1/2 cup soften butter
• 1cup brown sugar
• 1 tbsp cinnamon
• 3/4 cup chopped pecans (optional) 

For the frosting

• 1&1/2 blocks of cream cheese (12oz)
• 1/4 butter
• 13/4 cup powder sugar
• 1tsp vanilla
• 1/4 tsp almond extract
• 1 tbsp milk

*soften room temp. ** between 120-130 degrees, over 140 will kill the yeast.
Tip. I like to run my dryer empty on high heat for about 30 minutes and then turn it off and pop my dough in to rise.

1. Warm milk in microwave or on the stove, add yeast**. Let it sit till foamy (about 5 minutes). While that is sitting cream the cream cheese and butter together
2. Add in  sugar and blend well. Beat in eggs one at a time, then add cinnamon, salt and the milk with the yeast mixture. Once all that is well combined start adding you flour 1 cup at a time until it all pulls together in a ball. Now for kneading,I just let my stand mixer do all the work, knead it for about 5 minutes until smooth and elastic. Ball it up and place in lightly greased bowl, cover and place some where warm to rise for about an hour or until doubled in size.
3. While the dough is rising make the filling.  Using a fork mix together the brown sugar and cinnamon. When that is combined add in the butter and mix it all together till its like a  spread.Now you can add the nuts now like I did if you want, but it does make it more difficult to spread or you can just sprinkle the nuts on .
4. Once dough has risen punch down and roll it out on a lightly floured surface into a rectangle 
5. about 1/2" thick. Now spread on your filling and the sprinkle your nuts all over it.   
6.  Now your going to roll it up and seal it. Cut into 6 equal pieces and let rise a second time for about 30 minutes .
7. In a preheated 375° oven bake in a lightly greased pan for about 15-20 minutes until golden brown. 
8. While rolls are baking make the frosting by creaming the butter and cream cheese together,  then add the extracts and milk, then once combined slowly adding powder sugar until it comes to desired consistency. 
9. Once rolls are finished baking I like to frost them right away so that the frosting melts and works it way into all the nooks and crannies of the rolls.