Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm milk with a pinch of granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is alive and ready.1 cup warm milk, 0.5 cup granulated sugar, 2.25 teaspoons active dry yeast
- To the foamy yeast mixture, add the ½ cup of granulated sugar, the room-temperature egg, and the melted, slightly cooled butter. Whisk gently to combine everything thoroughly.1 large egg, 0.33 cup unsalted butter
- Stir in the salt. Gradually add the all-purpose flour, about one cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough begins to form.1 teaspoon salt, 4.5 cups all-purpose flour
- Once the dough starts coming together, turn it out onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If using a stand mixer with a dough hook, mix on medium speed for 6-8 minutes.
- Lightly oil a clean large bowl. Place the dough in the bowl, turning it to coat lightly with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-2 hours, or until it has doubled in size.
- While the dough is rising, prepare the cinnamon-sugar filling. In a medium bowl, combine the packed light brown sugar and ground cinnamon. Mix well. Add the softened butter and mash with a fork until it forms a paste-like consistency.0.75 cup packed light brown sugar, 2 tablespoons ground cinnamon, 0.5 cup unsalted butter
- Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll it out into a large rectangle, approximately 12x18 inches, with the longer side facing you.
- Evenly spread the cinnamon-sugar butter mixture over the rolled-out dough, leaving a small ½-inch border along one of the longer edges.
- Starting from the longer edge closest to you, tightly roll the dough into a log. Pinch the seam to seal it. Use a sharp knife or dental floss to cut the log into 12 equal slices, about 1.5 inches thick.
- Lightly grease a 9x13 inch baking pan. Arrange the cinnamon roll slices in the prepared pan, cut-side up, leaving a little space between them as they will expand. Cover the pan loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-60 minutes, or until they are puffy.
- Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. They should sound hollow when tapped lightly.
- While the rolls are baking or cooling slightly, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Stir in the vanilla extract. Gradually add the sifted powdered sugar, alternating with a tablespoon of milk at a time, until you achieve your desired drizzling consistency.4 ounces cream cheese, 0.5 cup unsalted butter, 1 teaspoon vanilla extract, 2 cups powdered sugar, 2-4 tablespoons milk
- Once the cinnamon rolls are out of the oven and still warm, generously spread or drizzle the cream cheese glaze over the top. Let the glaze melt slightly into the warm rolls. Serve immediately and enjoy the heavenly aroma and taste.
Notes
Storing: Once cooled, store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, they can be refrigerated for up to 5 days.
Reheating: To reheat at room temperature, place individual rolls on a microwave-safe plate and microwave for 15-30 seconds, or until warmed through. For a crispier texture, reheat in a preheated oven at 300°F (150°C) for 5-10 minutes.
Freezing: For future enjoyment, allow the cinnamon rolls (un-glazed is best) to cool completely. Wrap them tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag or container. They will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and reheat as desired.
Reheating: To reheat at room temperature, place individual rolls on a microwave-safe plate and microwave for 15-30 seconds, or until warmed through. For a crispier texture, reheat in a preheated oven at 300°F (150°C) for 5-10 minutes.
Freezing: For future enjoyment, allow the cinnamon rolls (un-glazed is best) to cool completely. Wrap them tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag or container. They will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and reheat as desired.