Instructions

• In a large bowl, beat 1/2 cup butter (softened) with 1/4 cup sugar and 1 teaspoon salt until combined. Add 1 egg and mix until incorporated.
• In a separate bowl, combine 2 envelopes rapid rise yeast with 3 3/4 cups all-purpose flour; stir to blend.
• Add the flour/yeast mixture to the butter/egg mixture, then add 1 cup plus 2 tablespoons warm water (120°–130°F). Mix until a soft, smooth dough forms.
• Turn the dough out onto a lightly floured surface and knead until smooth (until the dough is elastic and no longer sticky).
• Place the dough in a lightly oiled bowl, cover, and let it rise in a warm, draft-free location for 15–30 minutes.
• Punch down the dough and let it rest for 5 minutes on a lightly floured surface.
• Roll the dough into a rectangle about 14 x 8 inches.
• Brush the dough with 5 tablespoons melted butter (use this melted butter to also lightly brush the 13 x 9-inch pan before placing the rolls).
• In a small bowl, combine 1/2 cup sugar, 1 teaspoon cornstarch, and 1–2 tablespoons ground cinnamon (use the amount of cinnamon you prefer). Sprinkle this mixture evenly over the buttered dough.
• Starting from a long side, roll the dough tightly into a log. Cut the log into 12 equal rolls.
• Place the 12 rolls cut-side up in the lightly buttered 13 x 9-inch pan. Cover the pan.
• To bake the same day: let the covered rolls rise in a warm, draft-free location for 30 minutes while you preheat the oven to 325°F. Then bake for approximately 20 minutes, or until lightly browned.
• To make ahead and bake the next morning: cover the pan and refrigerate the rolls overnight. The next morning, remove the pan from the refrigerator 1 hour before baking. Let the rolls sit in a warm, draft-free location for 40 minutes while you preheat the oven to 325°F, then bake for approximately 20 minutes, or until lightly browned.
• While the rolls bake or cool slightly, make the frosting: beat 4 ounces Philadelphia Cream Cheese Frosting (softened) with 4 tablespoons butter (softened) until fluffy. Add 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 2–3 tablespoons milk (start with 2 tablespoons). Gradually add 2 cups powdered sugar and beat until smooth and creamy. Use up to the 3rd tablespoon of milk from the listed 2–3 tablespoons only if needed to reach desired consistency.
• When the rolls are removed from the oven, frost immediately or allow them to cool slightly before spreading the frosting. Store any leftover rolls in the refrigerator.