Ingredients:
For the dough:
- 1 cup warm milk (110°F/45°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1 large egg
- 3 ½ cups all-purpose flour
For the cinnamon filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
For the cream cheese glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (to reach desired consistency)
Instructions:
1. Make the dough:
- In a small bowl, combine the warm milk, yeast, and sugar. Stir until dissolved and let it sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine the melted butter, salt, and egg. Add the yeast mixture and stir to combine.
- Gradually add the flour, one cup at a time, mixing after each addition. Continue until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, or until it’s smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Prepare the filling:
- In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth.
3. Roll out the dough:
- Once the dough has risen, punch it down and transfer it to a floured surface.
- Roll the dough out into a 16×12 inch rectangle.
- Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
4. Roll and cut the cinnamon rolls:
- Starting from the long edge, carefully roll the dough into a tight log.
- Slice the rolled dough into 12 equal pieces.
5. Let them rise:
- Place the rolls in a greased 9×13 inch baking dish, leaving a little space between each roll.
- Cover and let them rise for 30-45 minutes, or until puffy and nearly doubled in size.
6. Bake the rolls:
- Preheat your oven to 350°F (175°C).
- Bake the cinnamon rolls for 25-30 minutes, or until golden brown on top.
7. Make the glaze:
- While the rolls are baking, mix together the cream cheese, powdered sugar, butter, vanilla extract, and milk in a bowl until smooth and creamy. Adjust the consistency by adding more milk if needed.
8. Glaze and serve:
- Once the cinnamon rolls are done, remove them from the oven and let them cool for a few minutes.
- Drizzle the cream cheese glaze over the warm rolls, and serve immediately.
Tips:
- You can prep the rolls the night before! After rolling and cutting, place them in the baking dish, cover with plastic wrap, and refrigerate overnight. In the morning, just let them rise for 30 minutes before baking.
- For an extra touch, sprinkle chopped nuts or raisins into the cinnamon filling.