In a small mixing bowl, combine the powdered sugar, vanilla extract, and cream cheese until smooth.
Spread generously over the cooled cinnamon roll (make sure the cinnamon roll is cooled before you add the cream cheese or it will melt).
Ingredients - Ensure all the ingredients are at room temperature except milk. Milk must be warm (110 F) not hot, not cold. If the eggs are cold they will cool the warm milk. If the butter is cold it won't incorporate into the flour easily.
No matter how quick you want these rolls don't skip on chilling the dough for at least 45 minutes to an hour before you roll and shape the crescents
Overnight roll - The dough can be prepared a day in advance. Proof for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to bread The next day, continue with the recipe as directed, rolling, and shaping the chilled dough.
Storing these rolls- This cinnamon roll freezes beautifully. Cool the baked buns then place them in a freezer-safe storage bag. These can be frozen for up to a month.
Kneading the dough - The dough does not need any kneading but if you want you can mix it using an electric mixer because the dough is soft and sticky.
Bread machine - this dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.