These homemade cinnamon swirl rolls are a delightful treat, perfect for breakfast or a sweet snack.
Add the milk, eggs, butter, bread flour, salt, sugar, and yeast to the bread machine in the order recommended by the manufacturer.
Ensure the yeast does not come into direct contact with the salt to help it activate properly.
Select the dough cycle on the bread machine and start it.
Check the dough after 10 minutes of mixing; it should form a soft, smooth ball.
Once the dough has doubled in size, turn it out onto a lightly floured surface and let it rest for 10 minutes.
Cover the dough with a clean towel to prevent it from drying out.
Combine the brown sugar and cinnamon in a small bowl.
Mix thoroughly to ensure an even distribution of cinnamon.
Roll the dough into a 16x21 inch rectangle.
Use a ruler to ensure the rectangle is the correct size for even rolls.
Spread the softened butter over the dough and sprinkle evenly with the sugar-cinnamon mixture.
Leave a small border around the edges to prevent the filling from leaking out.
Roll up the dough tightly and cut into 12 equal rolls.
Use dental floss to cut the rolls cleanly without squishing them.
Place the rolls in a greased 9x13 inch baking pan, cover, and let rise until nearly doubled, about 30 minutes.
Place the pan in a warm, draft-free area for the best rise.
Preheat the oven to 400°F (200°C).
Ensure the oven is fully preheated before baking for even cooking.
Bake the rolls until golden brown, about 15 minutes.
Rotate the pan halfway through baking for even browning.
While the rolls are baking, beat together the cream cheese, butter, confectioners' sugar, vanilla extract, and salt until smooth.
Use a hand mixer for a smooth and fluffy frosting.
Spread the frosting over the warm rolls before serving.
Frosting the rolls while warm allows it to melt slightly, creating a glaze-like effect.
Serve the rolls warm and enjoy.
Pair with a hot beverage for a cozy treat.
