Ingredients
Equipment
Method
- In a small bowl, combine the warm milk, yeast, and a pinch of sugar (from the granulated sugar measurement). Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active and ready to work its magic.1/4 cup warm milk, 1 teaspoon active dry yeast, 1/4 cup granulated sugar
- In a large mixing bowl, whisk together the remaining granulated sugar, warm water, and the activated yeast mixture. Add the room-temperature egg and the melted, slightly cooled butter. Stir to combine thoroughly.1/4 cup granulated sugar, 1/2 cup warm water, 1 large egg, at room temperature, 1/3 cup unsalted butter, melted and slightly cooled
- To the wet mixture, add the salt and 3 1/2 cups of the all-purpose flour. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.1 teaspoon salt, 3 1/2 to 4 cups all-purpose flour, plus more for dusting
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead on medium-low speed for 5-7 minutes. Add the remaining 1/2 cup of flour gradually, only if needed, to prevent the dough from being too sticky. The dough should be soft and slightly tacky, but not stick to your hands.3 1/2 to 4 cups all-purpose flour, plus more for dusting
- Lightly grease a clean large bowl with cooking spray or a little oil. Place the kneaded dough into the bowl, turning it once 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 1.5 hours, or until it has doubled in size. I like to place mine in a slightly warm oven (turned off, but heated briefly and then cooled a bit) for a cozy environment.
- While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, packed light brown sugar, and ground cinnamon. Mix with a fork or spatula until well combined and it forms a paste-like consistency.1/2 cup unsalted butter, softened, 1 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches and about 1/4 inch thick. Ensure the edges are relatively straight.
- Spread the cinnamon-sugar filling evenly over the entire surface of the dough rectangle, leaving about 1/2 inch border along one of the longer edges. This border will help seal the roll.
- Starting from the long edge *opposite* the border, carefully and tightly roll up the dough, like a jelly roll. Pinch the seam to seal it well. If the dough feels sticky, lightly dust your hands and the surface. Using a sharp knife or unscented dental floss (for cleaner cuts), slice the roll into 12 equal pieces, about 1.5 inches thick.
- Arrange the cinnamon rolls cut-side up in a greased 9x13 inch baking dish. They should touch each other slightly. Cover the dish loosely with plastic wrap or a damp towel and let them rise again in a warm place for another 30-45 minutes, or until puffy and nearly doubled in size.
- Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. The centers should be soft, not doughy.
- While the cinnamon rolls are baking or cooling slightly, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.4 ounces cream cheese, softened, 1/4 cup unsalted butter, softened, 1 cup powdered sugar, sifted, 1 teaspoon vanilla extract, 1-2 tablespoons milk (optional, for thinning)
- Once the cinnamon rolls have cooled for about 5-10 minutes after baking, generously spread the cream cheese frosting over the warm rolls. The warmth of the rolls will allow the frosting to melt slightly into them, creating an irresistible glaze.
Notes
Store leftover cinnamon rolls at room temperature for up to two days, or refrigerate for up to 5 days. Reheat in microwave or oven.