In the bowl of your stand mixer with dough hook attached, mix together flour, yeast, salt, milk, and egg yolk. If you have a larger mixer, you may need to mix by hand in the bowl as the hook may have a difficult time engaging with the small amount of dough.
Once the dough comes together, add in softened butter and mix on low until dough is smooth and and elastic.
Remove your dough from bowl, shape into a ball, lightly grease your bowl, place dough ball back in the bowl and cover. Allow to proof in a warm area for 60-90 min or until dough has doubled in size.
Line a small baking sheet or cake pan with parchment paper and set aside.
When dough is ready, remove from bowl, punch down and roll out into a small rectangle. If making four medium cinnamon rolls, roll into a 6x10 inch rectangle. If only making two large cinnamon rolls, roll into about a 4x12 inch rectangle.
Mix your filling ingredients: softened butter, cinnamon, nutmeg and brown sugar, and spread onto your rolled out dough. Leave about a half inch border on the long sides.
Roll up your dough on the short side. Cut your dough into either 2 or 4 pieces, using a serrated knife or unflavored floss/thread.
Place your cinnamon rolls on your prepared baking sheet and cover. Let them rise for about another 30 minutes.
While your rolls proof, preheat your oven to 350°F.
When rolls are ready to go in the oven, place your baking sheet on the center rack and bake for about 20-22 minutes. The tops of the rolls will be lightly golden when ready.
While your cinnamon rolls are baking, prepare the frosting.
In a small saucepan, brown your 1 tbsp of butter. Because this is such a small amount of butter it should brown very quickly. Pour it into a small bowl to allow to cool.
When butter has cooled, add your softened cream cheese and whisk together until smooth.
Add your powdered sugar and whisk until you have a smooth frosting. Add to your cinnamon rolls. If added when cinnamon rolls are still hot frosting will melt. I often recommend adding a small amount of the frosting to each cinnamon roll right out the oven, letting it melt into the nooks and crannies. Then waiting until the cinnamon rolls have cooled to spread the rest of the frosting on the tops. Enjoy!
