• To Make Cinnamon Rolls
• In the bowl of a stand mixer, add scalded milk, unsalted butter, granulated sugar, and kosher salt and mix together on low speed using the paddle attachment. Let the mixture cool to a lukewarm temperature.
• In a microwaveable measuring cup or bowl, warm the 1 cup of whole milk to 110-115 degrees F or 43-48 degrees C (no hotter or you'll kill your yeast), stir in the teaspoon of granulated sugar, and add your yeast to the bowl. Set aside. As the yeast proofs for ten minutes, it will bubble and foam up and smell strongly of yeast. That's how you know it's alive and ready to use.
• Once the butter/milk mixture is cooled to lukewarm temperatures, add 2 cups of the all-purpose flour and the proofed yeast then mix well on low speed. Beat in the eggs until well combined.
• Add the remaining flour, 1 cup at a time, stirring on low with the dough hook with each addition. Knead with the dough hook for 7-8 minutes, or until the dough is smooth and not sticky when you press it lightly with your finger. If your dough seems very sticky while it's kneading add in another cup of flour, one tablespoon at a time, until the dough begins to pull away from the bowl and doesn't look wet.
• Place the dough into a large, oiled bowl, cover with plastic wrap, and let double in size in a warm environment for up to one hour.
• Mix the ground cinnamon, granulated sugar, and brown sugar together in a medium-sized bowl. Set aside.
• After the dough has risen, remove from the bowl and divide it in two.
• Working with one half at a time, roll the dough into a large rectangular shape that's ¼ inch thick and about 20 inches in length.
• Spread half of the softened butter over the dough, leaving a ½ inch border around the edges. Cover the butter evenly with half of the cinnamon-sugar mixture.
• Roll the dough tightly letting the long part of the rectangle be the length of the cinnamon roll log. Cut the rolls about 2-3 inches thick using dental floss or thread (or a very sharp chef's knife).
• Repeat last 3 steps with the other half of the dough.
• Place the cinnamon rolls in two well-buttered 9 x 13 baking pans, leaving two inches or so of space between the rolls so they have room to rise. Cover the baking dishes with plastic wrap and let the rolls rise until double in size, for about 30-45 minutes.
• Preheat oven to 350 degrees F.
• Bake the cinnamon rolls for 25-30 minutes or until cinnamon rolls are golden brown on top and sound somewhat hollow when tapped with a butter knife.
• Remove pans from oven and let rolls cool enough to touch.

To make cream cheese frosting:

• Beat the room temperature cream cheese until smooth with no lumps in a stand mixer bowl or medium sized bowl on medium speed using an electric hand or stand mixer.
• Once smooth, add the softened unsalted butter and mix until well combined.
• Gradually add the powdered sugar while mixing. Add in vanilla and lemon juice, if using. Beat for 5-7 minutes, or until the cream cheese frosting is light and fluffy.
• Frost both pans of warm cinnamon rolls generously.
• Cover the rolls with plastic wrap and keep in the fridge for up to 3 days.