# Ingredients:
→ Dough
01 - 1 cup warm whole milk
02 - 2¼ teaspoons active dry yeast
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 teaspoon salt
→ Filling
08 - ½ cup unsalted butter, softened
09 - 1 cup packed brown sugar
10 - 2½ tablespoons ground cinnamon
→ Cream Cheese Frosting
11 - 4 ounces cream cheese, softened
12 - ¼ cup unsalted butter, softened
13 - 1½ cups powdered sugar
14 - ½ teaspoon pure vanilla extract
15 - 1–2 tablespoons 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 - Combine warm milk and active dry yeast in a large bowl; let stand 5 minutes until foamy.
02 - Incorporate sugar, eggs, and melted butter into yeast mixture. Add flour and salt; mix until dough forms.
03 - Knead dough by hand or with dough hook for 5 to 7 minutes until smooth and elastic.
04 - Place dough in greased bowl, cover, and let rise in warm area until doubled in size, about 1 hour.
05 - Roll dough on floured surface into a 16 by 12-inch rectangle.
06 - Spread softened butter evenly over dough; sprinkle brown sugar and cinnamon across surface.
07 - Roll dough tightly from the long side and slice into 12 equal portions.
08 - Arrange rolls in 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 softened butter until smooth; gradually add powdered sugar and vanilla. Add milk to achieve desired consistency.
11 - Allow rolls to cool for 10 minutes, then spread with cream cheese frosting.
12 - Place cinnamon rolls on large serving board. Decorate with mini marshmallows, peppermint candies, white chocolate chips, fresh berries, mint sprigs, and dust with powdered sugar.
