Instructions

1. Heat milk in a saucepan over medium-low heat until bubbles form around edges of pan. Remove from heat; add 1 cup softened butter, and set aside to cool.
2. Meanwhile, dissolve yeast and 1 tsp granulated sugar in ½ cup warm water in a small bowl. Let stand 5 minutes or until foamy.
3. Beat remaining granulated sugar, ½ cup brown sugar, sour cream, eggs, and salt with a heavy-duty stand mixer at medium speed until blended. Add cooled milk mixture and yeast mixture, beating until blended.
4. Gradually add flour, beating until a soft dough forms.
5. Turn out dough onto a lightly floured surface; knead 4 minutes or until dough is smooth and elastic.
6. Place dough in a lightly greased bowl, turning to grease top. Cover loosely, and let stand in a warm place (85°F) for 1 hour or until doubled in size.
7. Meanwhile, stir together 1½ cups brown sugar and cinnamon in a bowl.
8. Divide dough in half. Roll out one dough portion into a 10- x 15-inch rectangle on a lightly floured surface. Brush with ¼ cup melted butter and sprinkle with half of brown sugar mixture.
9. Roll up dough, starting at one long side, jelly-roll style, pressing edges to seal. Cut into 1-inch-thick slices. Repeat procedure with remaining dough portion, melted butter, and brown sugar mixture.
10. Place rolls cut sides down in 2 lightly greased 13- x 9-inch baking pans. Cover loosely, and let stand in a warm place (85°F) for 1 hour or until doubled in size.
11. Preheat oven to 350°F. Bake rolls 25 to 30 minutes or until golden brown.
12. Meanwhile, beat cream cheese and 2 Tbsp softened butter with a mixer at medium-high speed until fluffy. Beat in vanilla. Gradually beat in powdered sugar until smooth. Spread over warm cinnamon rolls.