Ingredients
Equipment
Method
- In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, active dry yeast, and granulated sugar. Stir gently to combine and let it sit for 5-10 minutes, or until it becomes foamy.1 cup warm milk, 2 ¼ teaspoons active dry yeast, ¼ cup granulated sugar
- Once the yeast is foamy, whisk in the room temperature egg, melted butter, and vanilla extract until well combined.1 large egg, ¼ cup unsalted butter, 1 teaspoon vanilla extract
- Gradually add 3 ½ cups of the all-purpose flour and the salt to the wet ingredients. If using a stand mixer, use the dough hook attachment and mix on low speed until a shaggy dough forms. If mixing by hand, stir with a wooden spoon until a shaggy dough forms.3 ½ to 4 cups all-purpose flour, 1 teaspoon salt
- Increase the mixer speed to medium-low and knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add the remaining ½ cup of flour, a tablespoon at a time, until it 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 until smooth and elastic.3 ½ to 4 cups all-purpose flour
- Lightly grease a clean large bowl with butter or cooking spray. Place the kneaded dough into the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1 ½ hours, or until it has 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, ¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has risen, punch it down 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. Ensure the edges are relatively straight.
- Evenly spread the cinnamon-sugar filling over the rolled-out dough, leaving a small ½-inch border along the top edge.
- Starting from the long edge closest to you, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss (my favorite trick for clean cuts!), cut the log into 12 equal slices, about 1 ½ inches thick.
- Arrange the cinnamon roll slices cut-side up in a greased 9x13 inch baking dish. They should be snug but not overcrowded. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until they are puffy and almost touching.
- Preheat your oven to 350°F (175°C). Remove the plastic wrap, and bake the cinnamon rolls for 25-30 minutes, or until they are golden brown and cooked through. The center should be set, not gooey.
- 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 add the powdered sugar and vanilla extract, beating until well combined. Add milk, one tablespoon at a time, until you reach your desired consistency – it should be thick but spreadable.4 ounces cream cheese, ¼ cup unsalted butter, 1 ½ cups powdered sugar, ½ teaspoon vanilla extract, 2-3 tablespoons milk
- Once the cinnamon rolls have cooled slightly (warm, not hot!), generously spread the cream cheese frosting over the tops. For a festive Valentine's Day touch, you can tint a small portion of the frosting pink or red and swirl it on top, or simply sprinkle with Valentine's Day themed sprinkles. Enjoy them warm!Pink or red food coloring, Valentine's Day sprinkles
Notes
Leftover rolls can be stored at room temperature for up to 2 days, or refrigerated for up to 4-5 days. Reheat gently in the microwave or oven.