Ingredients:

  • 1 cup (240ml) whole milk, warmed to 110-115°F (43-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 2 large eggs, lightly beaten
  • 3 ¼ - 3 ½ cups (390-420g) 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
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or cream

Instructions:

  1. Combine warm milk, yeast, and sugar in a mixing bowl. Let stand for 5-10 minutes until foamy.
  2. Add melted butter, salt, and eggs to the yeast mixture. Gradually add flour, mixing until a soft, slightly sticky dough forms.
  3. Knead the dough for 6-8 minutes in a stand mixer or 8-10 minutes by hand until smooth and elastic.
  4. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.
  5. In a small bowl, combine softened butter, brown sugar, and cinnamon.
  6. Punch down the dough. Roll it out into a large rectangle (about 12x18 inches). Spread the cinnamon-sugar filling evenly over the dough.
  7. Tightly roll the dough into a log. Use a serrated knife or floss to cut the log into 12 even slices.
  8. Arrange the rolls in a greased 9x13 inch baking dish. Cover and let rise for 30-45 minutes.
  9. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown.
  10. While the rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Add milk or cream as needed to reach desired consistency.
  11. Let the rolls cool slightly before frosting. Serve warm and enjoy this amazing cinnamon roll recipe!