Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm milk, yeast, and ¼ cup 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 cup warm milk, 2 ¼ teaspoons active dry yeast, ¼ cup granulated sugar
- To the foamy yeast mixture, add the lightly beaten egg, melted butter, and vanilla extract. Stir well to combine everything smoothly.1 large egg, ⅓ cup unsalted butter, 1 teaspoon vanilla extract
- Gradually add 3 ½ cups of all-purpose flour and the salt to the wet ingredients. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough begins to form.3 ½ to 4 cups all-purpose flour, 1 teaspoon salt
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. If using a stand mixer, knead on medium-low speed for 5-7 minutes. Add small amounts of additional flour (up to ½ cup) if the dough is too sticky to handle, but be careful not to add too much, as this can make the rolls tough.3 ½ to 4 cups all-purpose flour
- Grease a clean large bowl with a little oil or butter. 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 1-1.5 hours, or until it has doubled in size. This is a crucial step for achieving that signature fluffiness!
- While the dough is rising, prepare the cinnamon sugar filling. In a medium bowl, cream together the softened butter, brown sugar, and cinnamon until well combined and spreadable.½ cup unsalted butter, ¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches and ¼ inch thick.
- Generously spread the prepared cinnamon sugar mixture evenly over the entire surface of the rolled-out dough, leaving a small ½-inch border along one of the long edges. This ensures a beautiful swirl and maximum flavor.½ cup unsalted butter, ¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge that is fully covered with filling, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss (for cleaner cuts), slice the log into 12 equal pieces, about 1.5 inches thick.
- Lightly grease a 9x13 inch baking dish. Arrange the cinnamon roll slices in the prepared dish, cut-side up, leaving a little space between each one as they will expand. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again for 30-45 minutes, or until they are puffy and almost touching.
- Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, remove the cover and bake for 25-30 minutes, or until golden brown and cooked through. The center should spring back when lightly touched.
- While the cinnamon rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract. Add milk or cream, one tablespoon 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, 1-2 tablespoons milk
- Once the cinnamon rolls are out of the oven and still warm (but not piping hot), generously spread or drizzle the cream cheese frosting over the top. The warmth of the rolls will help the frosting melt slightly, creating a gorgeous glaze. Let them cool slightly before serving.
Notes
Leftover rolls can be stored airtight for 2 days at room temp or 4-5 days refrigerated.