Ingredients
Equipment
Method
- In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for about 5-10 minutes, or until it becomes foamy. This shows your yeast is alive and ready to work its magic.1 cup warm milk (105-115°F), 1 teaspoon granulated sugar (for yeast mixture), 2 ¼ teaspoons active dry yeast (one packet)
- In a large mixing bowl (or the bowl of your stand mixer fitted with a dough hook), whisk together the remaining ¼ cup granulated sugar, eggs, melted butter, and salt. Once the yeast mixture is foamy, pour it into the wet ingredients and stir to combine.¼ cup granulated sugar, 2 large eggs, at room temperature, ½ cup unsalted butter, melted and slightly cooled, 1 teaspoon salt
- Gradually add the flour, about one cup at a time, mixing until a shaggy dough forms. If using a stand mixer, switch to the dough hook and knead on medium speed for 6-8 minutes, or 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.4 ½ cups all-purpose flour, plus more for dusting
- Lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- While the dough is rising, in a medium bowl, combine the packed light brown sugar and ground cinnamon. Set aside.1 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches, with the long side facing you.
- Generously spread the softened ½ cup of butter evenly over the rolled-out dough, leaving a small border along the edges. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered surface, pressing it down lightly so it adheres.½ cup unsalted butter, softened, 1 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge closest to you, tightly roll up the dough. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the roll into 12 equal slices, about 1 ½ inches thick.
- Arrange the cinnamon roll slices, cut-side up, into a greased 9x13 inch baking pan. Make sure they are slightly touching but not overly crowded. Cover the pan loosely with plastic wrap or a kitchen towel and let them rise again for another 30-45 minutes, or until they are puffy and nearly doubled in size.
- Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, uncover them and bake for 20-25 minutes, or until golden brown and cooked through.
- 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, alternating with the vanilla extract and milk (or cream), until you achieve a smooth and spreadable consistency. Add more milk if needed to reach your desired thickness.8 ounces cream cheese, softened, ½ cup unsalted butter, softened, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2–3 tablespoons milk (or heavy cream)
- Once the cinnamon rolls are out of the oven and still warm (but not piping hot), generously spread the cream cheese frosting over the tops. Let them sit for a few minutes to allow the frosting to melt slightly into the warm rolls before serving.8 ounces cream cheese, softened, ½ cup unsalted butter, softened, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2–3 tablespoons milk (or heavy cream)
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in microwave for 15-20 seconds or in oven at 300°F for 5-8 minutes. Freeze unfrosted rolls for up to 2 months.