# Ingredients:
→ Dough
01 - 1 cup warm whole milk
02 - 2¼ tsp active dry yeast (1 packet)
03 - ¼ cup granulated sugar
04 - 2 large eggs, room temperature
05 - ⅓ cup unsalted butter, melted
06 - 4 cups all-purpose flour
07 - 1 tsp salt
→ Filling
08 - ½ cup unsalted butter, softened
09 - 1 cup packed brown sugar
10 - 2½ tbsp ground cinnamon
→ Cream Cheese Frosting
11 - 4 oz cream cheese, softened
12 - ¼ cup unsalted butter, softened
13 - 1½ cups powdered sugar
14 - ½ tsp pure vanilla extract
15 - 1–2 tbsp milk
→ Board Garnishes
16 - Mini marshmallows
17 - Peppermint candies
18 - White chocolate chips
19 - Fresh raspberries
20 - Sliced strawberries
21 - Sprigs of fresh mint
22 - Powdered sugar for dusting
# Directions:
01 - In a large mixing bowl, combine warm milk and yeast; let sit until foamy, about 5 minutes.
02 - Whisk in sugar, eggs, and melted butter. Add flour and salt; mix until a dough forms.
03 - Knead by hand or with a dough hook for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
05 - Roll dough on a floured surface into a 16 by 12-inch rectangle.
06 - Spread softened butter evenly over dough, then sprinkle brown sugar and cinnamon over the surface.
07 - Roll dough tightly from the long side and cut into 12 equal rolls.
08 - Arrange rolls in a greased 9 by 13-inch baking dish, cover, and let rise for 30 minutes.
09 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown.
10 - Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, then milk to desired consistency.
11 - Allow rolls to cool 10 minutes before spreading with cream cheese frosting.
12 - Arrange cinnamon rolls on a large platter. Decorate with marshmallows, peppermint candies, white chocolate chips, berries, mint sprigs, and dust with powdered sugar.
