Ingredients
Equipment
Method
- In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, and a pinch of the granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy and activated.1 cup whole milk, 2 ¼ teaspoons active dry yeast, ¼ cup granulated sugar
- To the activated yeast mixture, add the remaining granulated sugar, melted butter, egg, and salt. Mix until well combined.¼ cup granulated sugar, ½ cup unsalted butter, 1 large egg, 1 teaspoon kosher salt
- Gradually add the all-purpose flour, about a cup at a time, mixing with the dough hook on low speed (or by hand with a wooden spoon) until a shaggy dough begins to form. Once all the flour is incorporated, increase the speed slightly and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it achieves a similar texture.4 cups all-purpose flour
- Lightly grease a clean, large bowl with vegetable oil or cooking spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. A slightly warm oven (turned off, with the light on) is an excellent spot for this.
- While the dough is rising, prepare the filling. In a small bowl, combine the packed light brown sugar and ground cinnamon. Mix well.¾ 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. Roll the dough into a large rectangle, approximately 12x18 inches and about ¼ inch thick. Be careful not to make it too thin.
- Generously spread the softened butter evenly over the surface of the rolled-out dough, leaving a small border (about ½ inch) along one of the long edges. This butter acts as a delicious glue for the cinnamon-sugar mixture.6 tablespoons unsalted butter
- Evenly sprinkle the cinnamon-sugar mixture over the buttered dough. Gently press the mixture into the butter to help it adhere.¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from one of the long edges, tightly roll up the dough into a log. Pinch the seam to seal it. Using a serrated knife or dental floss (for cleaner cuts), slice the log into 12 equal pieces, about 1.5 inches thick. To use floss, slide a piece under the log, cross the ends over the top, and saw through the dough.
- Arrange the sliced cinnamon rolls cut-side up in a greased 9x13 inch baking dish. Make sure they are close but not tightly packed, as they will expand. Cover the dish loosely with plastic wrap. Let the rolls rise in a warm place for another 30-45 minutes, or until they are puffy and have increased in size.
- While the rolls are on their second rise, preheat your oven to 375°F (190°C).
- Remove the plastic wrap from the baking dish. Bake for 25-30 minutes, or until the tops are golden brown and any filling that has oozed out looks caramelized.
- While the rolls are baking or cooling slightly, prepare the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually beat in the powdered sugar until well combined. Add the vanilla extract and 2 tablespoons of milk. Beat until smooth and fluffy. If the frosting is too thick, add more milk, 1 teaspoon at a time, until you reach your desired drizzling consistency.4 ounces cream cheese, ¼ cup unsalted butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk
- Once the cinnamon rolls have cooled for a few minutes (they should still be warm, but not piping hot), generously spread or drizzle the cream cheese frosting over the tops. Serve immediately and savor the warmth and incredible flavor!4 ounces cream cheese, ¼ cup unsalted butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk
Notes
Store leftovers in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days.
Reheat in oven (300°F for 5-10 min) or microwave (10-20 sec).
Freeze unfrosted rolls for up to 3 months.