Ingredients
Equipment
Method
- In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for about 5–10 minutes, or until it becomes foamy. This step ensures your yeast is alive and ready to work its magic.1 cup warm milk, 2.25 teaspoons active dry yeast, 0.5 cup granulated sugar
- To the activated yeast mixture, add the remaining granulated sugar, the egg, melted butter, and salt. Whisk everything together until well combined.1 large egg, 0.25 cup unsalted butter, 1 teaspoon salt
- Gradually add the flour, about a cup at a time, mixing until a shaggy dough forms. You might not need all the flour, or you might need a little more, depending on humidity.4 cups all-purpose flour
- Turn the dough out onto a lightly floured surface. Knead for about 8–10 minutes, or until the dough is smooth, elastic, and no longer sticky. If it’s too sticky, add a tablespoon of flour at a time. Alternatively, you can use a stand mixer with a dough hook attachment and knead for 6–8 minutes on medium-low speed.
- Lightly grease a clean large bowl with oil or cooking spray. Place the dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1–1.5 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 or spatula until it forms a thick, spreadable paste.0.5 cup unsalted butter, 1.5 cups packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches. Ensure the thickness is relatively even.
- Generously spread the cinnamon-sugar filling evenly over the surface of the dough, leaving about a ½-inch border along one of the long edges.
- Starting from the long edge that is covered with filling, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss (slide it under the log, cross the ends over the top, and pull to slice), cut the log into 12 equal pieces, about 1.5 inches thick.
- Arrange the cinnamon roll slices, cut-side up, in a greased 9x13 inch baking pan. Ensure they are close but not quite touching. Cover the pan loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for about 30–45 minutes, or until they are puffy and have nearly doubled.
- While the rolls are doing their second rise, preheat your oven to 375°F (190°C).
- Uncover the rolls and bake for 20–25 minutes, or until they are golden brown and cooked through. The center should be firm to the touch.
- While the rolls are baking, make the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the sifted powdered sugar, beating until well combined. Stir in the vanilla extract and 2 tablespoons of milk. Add more milk, one tablespoon at a time, until the frosting reaches your desired drizzling or spreading consistency.8 ounces cream cheese, 0.5 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 (about 5–10 minutes), generously spread or drizzle the cream cheese frosting over the warm rolls.
Notes
These cinnamon rolls are perfect for a weekend treat or special occasion.
For storing, use an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheat in the oven at 300°F (150°C) for 5-10 minutes for best texture, or microwave on 50% power for quick warmth.
Freezing unfrosted rolls is recommended for up to 2-3 months. Frost after reheating.