How to make it

  • Adjust oven rack to middle position and heat oven to 200 degrees F. When the oven reaches 200 degrees, turn off.
  • Line a 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and a medium bowl.
  • Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs.
  • In the bowl of stand mixer fitted with a dough hook, mix flour, cornstarch, sugar, and salt until combined.
  • With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute.
  • Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes.
  • Turn dough out onto clean surface and knead to form a smooth, round ball.
  • Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
  • Combine brown sugar, cinnamon, and salt in small bowl.
  • Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with the filling.
  • Starting with the edge nearest you, roll dough into tight cylinder, pinch to seal seam, and cut into 8 even rolls.
  • Transfer rolls, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.
  • After rolls are done rising, heat oven to 350 degrees F.
  • Discard plastic wrap and bake rolls until deep golden brown and filling is melted, 35 to 40 minutes.
  • While rolls are baking, make the frosting.
  • When cinnamon rolls are done baking, transfer pan to a wire rack and cool 30 minutes.
  • Using the excess foil overhang, lift rolls from pan and frost with cream cheese frosting before serving.

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