Ingredients
Equipment
Method
- In a large bowl, combine the warm milk, yeast, and 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, 2.25 teaspoons active dry yeast, 1/4 cup granulated sugar
- To the activated yeast mixture, add the lightly beaten egg, melted butter, and salt. Mix until just combined. Gradually add the flour, about a cup at a time, mixing until a soft, slightly sticky dough forms.1 large egg, 1/3 cup unsalted butter, 1 teaspoon salt, 3.5-4 cups all-purpose flour
- Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Lightly grease a clean large bowl. Place the dough in the bowl, turning it to coat all sides with a bit of oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, combine the packed brown sugar and ground cinnamon. Set aside. Ensure your butter is softened, not melted, for easy spreading.3/4 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once doubled, punch down the dough gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches and about ¼ inch thick.
- Spread the softened butter evenly over the entire surface of the dough, all the way to the edges.1/3 cup unsalted butter
- Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough. Gently press the mixture down so it adheres to the butter.3/4 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from one long side, tightly roll up the dough like a jelly roll. 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.
- Arrange the cinnamon roll slices, cut-side up, in a greased 9x13 inch baking dish. They should be touching but not too tightly packed. Cover the dish loosely with plastic wrap or a clean towel and let them rise again in a warm place for 30-45 minutes, or until puffy.
- Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise.
- Uncover the baking dish 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 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, beating until well combined. Stir in the vanilla extract. Add milk, one tablespoon at a time, until you reach your desired drizzling consistency.8 ounces cream cheese, 1/2 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk
- Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. While they are still warm, generously spread or drizzle the cream cheese frosting over the tops.8 ounces cream cheese, 1/2 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk
Notes
For the best taste and texture, enjoy the day they are made. Leftovers can be stored at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat in microwave (10-20 seconds) or oven (300°F for 5-7 minutes). Can be frozen unfrosted or frosted for up to 2 months.