Ingredients:

  • 1 cup (240ml) whole milk, lukewarm (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • ¼ cup (57g) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoons milk, or more as needed

Instructions:

  1. Combine lukewarm milk, yeast, and a pinch of sugar in a mixing bowl. Let stand until foamy (5-10 minutes).
  2. Add remaining sugar, salt, melted butter, and eggs to the yeast mixture. Gradually add flour, mixing until a soft, slightly sticky dough forms.
  3. Knead the dough (either by hand or with a stand mixer) until smooth and elastic (5-7 minutes).
  4. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1.5-2 hours).
  5. While the dough is rising, cream together softened butter, brown sugar, and cinnamon in a bowl.
  6. Punch down the risen dough and roll it out into a large rectangle on a lightly floured surface.
  7. Spread the cinnamon-sugar filling evenly over the dough rectangle.
  8. Tightly roll the dough into a log. Cut the log into 12 equal slices.
  9. Arrange the cinnamon rolls in a greased 9x13 inch baking pan. Cover and let rise again until puffy (about 30 minutes).
  10. Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown. Check for doneness; the centres should be cooked through.
  11. While the rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk to reach desired consistency.
  12. Let the cinnamon rolls cool slightly before frosting generously. Serve warm and enjoy!