In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.

In a large bowl, whisk together cake mix, 3 cups flour, yeast, and salt. Stir in the warm milk and melted butter. Add milk 1 tbsp at a time if the dough looks dry, or sprinkle flour 1 tbsp at a time if sticky. Dough should be soft, tacky, and moldable — it bounces back slowly when pressed.

Knead for 8–10 minutes until elastic and smoother.

Place in a greased bowl, cover, and let rise at room temperature for about 1 hour, or until doubled.

Mix softened butter, brown sugar, cinnamon, and nutmeg (if using) until completely combined.

Roll dough into a 12×18" rectangle. Spread butter mixture evenly over the surface, leaving a small border at the edges. Roll tightly into a log and slice into 12–15 rolls. Place in a greased 9×13" pan.

Cover and let rise 45–60 minutes at room temperature, until puffy and nearly doubled. Overnight option: after shaping, cover tightly and refrigerate overnight. The next morning, let rolls sit at room temp for 1–2 hours until puffy, then bake as directed.

Bake at 350°F for 25–30 minutes, covering loosely with foil if tops brown too quickly.

Let rolls cool 15–20 minutes. For a quick vanilla glaze, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth, then drizzle over warm rolls. For cream cheese frosting, beat 4 oz cream cheese with 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tbsp milk until fluffy.