Ingredients
Equipment
Method
- In a large bowl, combine the warm milk, yeast, and 1 tablespoon of granulated sugar. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy. This indicates the yeast is active and ready to work its magic.1 ½ cups warm milk, 2 ¼ teaspoons active dry yeast, ½ cup granulated sugar
- To the foamy yeast mixture, add the remaining granulated sugar, the egg, melted butter, and salt. Whisk until well combined.½ cup granulated sugar, 1 large egg, ⅓ cup unsalted butter, 1 teaspoon salt
- Gradually add the flour, 1 cup at a time, mixing until a shaggy dough forms. Once you’ve added about 4 cups of flour, turn the dough out onto a lightly floured surface.4 to 4 ½ cups all-purpose flour
- Knead the dough for 8-10 minutes, or until it is smooth and elastic. If the dough is too sticky, add more flour, a tablespoon at a time. The goal is a soft, slightly tacky dough.
- Lightly grease a large bowl with butter or cooking spray. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, packed brown sugar, and cinnamon. Mix with a fork until it forms a thick, spreadable paste.½ cup unsalted butter, 1 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has doubled, punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
- Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving about a ½-inch border along one of the long edges.
- Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it.
- Using a sharp knife or dental floss, cut the log into 12 equal slices, about 1 ½ inches thick.
- Grease a 9x13 inch baking pan. Arrange the sliced cinnamon rolls 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. Let them rise again for 30-45 minutes, or until they are puffy and nearly touching.
- Preheat your oven to 375°F (190°C).
- Remove the plastic wrap and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through.
- While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth. Gradually beat in the powdered sugar until well combined and smooth. Stir in the vanilla extract and 2 tablespoons of milk. Add more milk, a tablespoon at a time, until the frosting reaches your desired drizzling consistency.8 ounces cream cheese, ½ cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2-4 tablespoons milk
- Once the cinnamon rolls are out of the oven and slightly cooled (but still warm), generously spread the cream cheese frosting over the tops. The warmth of the rolls will help melt the frosting into a luscious glaze.
Notes
These cinnamon rolls are best enjoyed warm, fresh from the oven. Store leftovers at room temperature or in the refrigerator and reheat to enjoy again.