• Preheat the oven to 350 degrees. And spray a 9x13 baking dish with nonstick cooking spray.

For the Dough

• Heat milk for 35-40 seconds in the microwave or until warm (100 degrees F).
• In a small bowl, stir together yeast, 1 teaspoon sugar, and 1 tablespoon milk. Let the yeast mixture sit for 4-5 minutes or until the mixture becomes foamy.
• Using a stand mixer with the dough hook attachment, place flour, butter, eggs, salt, remaining milk and sugar, and yeast mixture into the bowl of the stand mixer.
• On medium speed, knead dough until a ball forms. Add additional flour, 1 tablespoon at a time, if needed.
• Once the dough ball is formed, transfer into a lightly oiled mixing bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until the dough has doubled in size.
• Once dough has risen, transfer onto a floured surface and shape into a rectangle.
• Using a rolling pin, roll dough out into a large rectangle about ¼ inch thick.

For the Filling

• In a medium bowl, add softened butter, brown sugar, sugar, and cinnamon together until well incorporated.
• Spread mixture over rolled out dough, making sure the entire dough is covered.
• Cut dough from the wide side of the dough into ½ inch strips then cut the strips in half and roll up to form a cinnamon roll.
• Place mini cinnamon rolls into the prepared 9x13 baking dish, cover with kitchen towel, and let rise in a warm place until they have doubled in size.
• Bake in the preheated oven for 15 -18 minutes or until lightly golden brown.

For the Cream Cheese Icing

• In a medium bowl, beat cream cheese, butter, vanilla, and powdered sugar with a hand mixer until cream and well incorporated.
• When rolls are taken out of the oven, immediately cover with icing.