Ingredients
Equipment
Method
- In a large bowl (or the bowl of your stand mixer), gently whisk together the warmed milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes, or until it becomes foamy and bubbly. This indicates the yeast is alive and ready to work its magic.1 cup whole milk, ¼ cup granulated sugar, 2 ¼ teaspoons active dry yeast
- To the yeast mixture, add the room temperature egg, melted and slightly cooled butter, and vanilla extract. Whisk until well combined.1 large egg, ⅓ cup unsalted butter, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together 3 ½ cups of the all-purpose flour and the salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed with a dough hook (or with a wooden spoon in the bowl) until a shaggy dough forms.3 ½ - 4 cups all-purpose flour, ½ teaspoon salt
- If using a stand mixer, increase the speed to medium-low and knead for 6-8 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, adding small amounts of the remaining ½ cup of flour only if the dough is excessively sticky. The dough should be soft and slightly tacky but manageable.
- Lightly grease a clean large bowl with butter 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 and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, cream together the softened butter, packed light brown sugar, and ground cinnamon until well combined and spreadable.½ cup unsalted butter, 1 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 ¼ inch thick. Spread the cinnamon-sugar filling evenly over the rolled-out dough, leaving a ¼ inch border along one of the longer edges. Starting from the opposite long edge, tightly roll up the dough into a log. Pinch the seam to seal it.
- Using a sharp knife or unscented dental floss (for cleaner cuts), slice the log into 12 equal-sized rolls. To use dental floss, slide a piece of floss under the log, cross the ends over the top, and saw gently through the dough.
- Arrange the sliced cinnamon rolls in a lightly greased 9x13 inch baking dish, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap and let them rise again in a warm place for 30-45 minutes, or until they appear puffy. Preheat your oven to 350°F (175°C) during this time.
- Uncover the dish and bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the centers are cooked through.
- While the cinnamon rolls are baking, make the luscious glaze. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Add the granulated sugar and vanilla extract, beating until well combined. Gradually add the milk or heavy cream, one tablespoon at a time, until the glaze reaches your desired consistency – thick but pourable.8 ounces cream cheese, ½ cup unsalted butter, ½ cup granulated sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk
- Once the cinnamon rolls are baked, remove them from the oven. While they are still warm, generously drizzle or spread the cream cheese glaze over the tops, allowing it to melt and ooze down the sides. Serve immediately and enjoy the warm, gooey goodness!
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 2-3 months.