Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly. This indicates the yeast is active and ready.1 cup whole milk, 2 1/4 teaspoons active dry yeast, 1/2 cup granulated sugar
- To the activated yeast mixture, add the remaining granulated sugar, melted butter, eggs, and salt. Whisk everything together until well combined.1/2 cup granulated sugar, 1/2 cup unsalted butter, 2 large eggs, 1 teaspoon salt
- Gradually add the flour, about 1 cup at a time, mixing until a shaggy dough forms. Once you’ve added about 4 cups of flour, turn the dough out onto a lightly floured surface.4 1/2 to 5 cups all-purpose flour
- Knead the dough for 8-10 minutes, or until it becomes smooth, elastic, and no longer sticky. You may need to add the remaining ½ cup of flour, or a little more, if the dough remains too sticky. A windowpane test (where you can stretch a small piece of dough thinly enough to see light through it without tearing) signifies it's perfectly kneaded.4 1/2 to 5 cups all-purpose flour
- Lightly grease a clean large bowl with non-stick cooking spray or oil. Place the kneaded 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 1-2 hours, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, combine the packed brown sugar and ground cinnamon. Mix well to ensure the cinnamon is evenly distributed.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 about ¼ inch thick.
- Generously spread the softened butter evenly over the surface of the rolled-out dough, leaving a small ½-inch border along one of the long edges. This border will help seal the roll.1/2 cup unsalted butter
- Sprinkle the cinnamon-sugar mixture evenly over the buttered dough. Gently press it down with your hands or the palm of a spatula to help it adhere.1 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge *opposite* the ½-inch border, tightly roll up the dough. Pinch the seam to seal it securely.
- Using a sharp knife or a piece of unflavored dental floss (for cleaner cuts), slice the roll into 12 equal pieces, about 1 ½ inches thick. If using floss, slide it under the roll, cross the ends over the top, and pull them tight to slice.
- Lightly grease a 9x13 inch baking dish. Arrange the sliced cinnamon rolls in the prepared baking dish, cut-side up, leaving a little space between each roll for a second rise. Cover the dish loosely with plastic wrap or a kitchen towel. Let them rise again in a warm place for 30-45 minutes, or until they are visibly puffy and almost touching each other.
- While the rolls are rising for the second time, preheat your oven to 375°F (190°C).
- Remove the plastic wrap or towel. Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through. The centers should be soft, and the edges slightly caramelized.
- 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.8 ounces cream cheese, 1/2 cup unsalted butter
- Add the sifted powdered sugar and vanilla extract to the cream cheese mixture. Beat until well combined and smooth. Gradually add the milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency – thick enough to spread but still luscious.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 slightly cooled (about 5-10 minutes), generously spread the cream cheese frosting over the warm rolls. The residual heat will melt the frosting slightly, making it even more decadent as it seeps into the swirls.8 ounces cream cheese, 1/2 cup unsalted butter, 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 5 days. Reheat in the microwave (15-30 seconds) or oven (350°F for 5-10 minutes). Freeze for up to 2-3 months.