Ingredients
Equipment
Method
- In a large mixing 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 whole milk, 2 ¼ teaspoons active dry yeast, ¼ cup granulated sugar
- To the foamy yeast mixture, add the room temperature egg and the melted butter. Whisk until well combined.1 large egg, ¼ cup unsalted butter
- Stir in the salt. Then, gradually add 3 cups of the all-purpose flour, mixing with a wooden spoon or a stand mixer fitted with a dough hook until just combined.1 teaspoon salt, 3 ½ to 4 cups all-purpose flour
- If using a stand mixer, knead on low speed for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If the dough is too sticky, gradually add more flour, one tablespoon at a time, until it reaches the desired consistency.3 ½ to 4 cups all-purpose flour
- Lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This gentle rise is crucial for achieving that sought-after softness.
- While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, packed brown sugar, and ground cinnamon. Mash with a fork until it forms a thick, spreadable paste. Ensure the butter is softened but not melted.½ cup unsalted butter, ¾ 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 and roll it into a large rectangle, approximately 12x18 inches. Make sure the edges are relatively straight.3 ½ to 4 cups all-purpose flour
- Generously spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a ½-inch border along one of the long edges. This border will help seal the rolls.½ cup unsalted butter, ¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge with the filling all the way to the edge, tightly roll up the dough, creating a log. Pinch the seam to seal it. Using a sharp knife or dental floss (which can give cleaner cuts), slice the log into 12 equal pieces, about 1.5 inches thick.
- Lightly grease a 9x13 inch baking pan. Arrange the cinnamon roll slices in the prepared pan, ensuring they are snug but not overly crowded. Cover the pan loosely with plastic wrap or a kitchen towel and let them rise for another 30-45 minutes, or until they look puffy and have nearly doubled in size again. This second rise is key to those pillowy soft textures.
- While the rolls are proofing for the second time, preheat your oven to 350°F (175°C).
- Remove the plastic wrap from the pan. Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. You can test for doneness by gently poking the center – it should spring back.
- While the cinnamon rolls are baking, make the frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.8 ounces cream cheese, ¼ cup unsalted butter
- Gradually add the sifted powdered sugar, mixing until just combined. Stir in the vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches your desired smooth, spreadable consistency.1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 1-3 tablespoons milk
- Once the cinnamon rolls are out of the oven and slightly cooled (but still warm is best for melt-in-your-mouth frosting!), generously spread the cream cheese frosting over the top. The warmth of the rolls will start to gently melt the frosting, creating a divine gooey layer.8 ounces cream cheese, ¼ cup unsalted butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 1-3 tablespoons milk
Notes
Storing: Store any leftovers at room temperature, loosely covered with plastic wrap or in an airtight container, for up to 2 days. For longer storage, refrigerate in an airtight container for up to 4-5 days. Reheating: Microwave individual rolls for 10-20 seconds until warm. Oven reheat at 300°F (150°C) for 5-10 minutes. Freezing: Wrap unfrosted baked rolls individually in plastic wrap, then freeze in a bag for up to 2-3 months. Thaw overnight in the refrigerator, then reheat. Freeze unbaked rolls before second rise by freezing them on a baking sheet first, then transferring to a freezer-safe bag.