Perfect Classic Cinnamon Rolls

Ingredients

• 1 cup whole milk (warm, about 110°F)
• 2.25 tsp active dry yeast (1 standard packet)
• 0.5 cup granulated sugar (divided)
• 0.5 cup unsalted butter (melted and slightly cooled)
• 1 egg (large, room temperature)
• 1 egg yolk (large, room temperature)
• 4.25 cup all-purpose flour (plus more for dusting)
• 1 tsp salt
• 1 cup brown sugar (packed)
• 2.5 tbsp ground cinnamon
• 6 tbsp unsalted butter (very soft)
• 4 oz cream cheese (softened)
• 0.25 cup unsalted butter (softened)
• 1.5 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream (plus more as needed for consistency)

Steps

1. 1

   In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy.

2. 2

   Add the remaining granulated sugar, melted butter, egg, and egg yolk to the yeast mixture. Whisk until well combined.

3. 3

   Attach the dough hook to the mixer. Add the flour and salt. Mix on low speed until a dough starts to form.

4. 4

   Increase the speed to medium and knead the dough for 5-7 minutes. The dough should be soft and slightly tacky but should pull away from the sides of the bowl.

5. 5

   Transfer the dough to a large, lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.

6. 6

   While the dough rises, prepare the filling by mixing the brown sugar and ground cinnamon in a small bowl until combined.

7. 7

   Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface.

8. 8

   Roll the dough into a large rectangle, approximately 12x18 inches.

9. 9

   Spread the 6 tablespoons of softened butter evenly over the dough, leaving a small border at the edges.

10. 10

    Sprinkle the cinnamon sugar mixture evenly over the buttered dough.

11. 11

    Starting from the long edge, roll the dough up tightly into a log. Cut into 12 even rolls using a sharp knife or unflavored dental floss.

12. 12

    Place the rolls into a greased 9x13 inch baking pan. Cover and let rise for another 30-45 minutes.

13. 13

    Preheat your oven to 350°F (175°C).

14. 14

    Bake the rolls for 20-25 minutes, or until they are lightly golden brown on top.

15. 15

    While the rolls bake, make the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and heavy cream, and beat until light and fluffy.

16. 16

    Let the rolls cool for about 5-10 minutes, then spread the cream cheese frosting generously over the warm rolls so it melts slightly into the swirls.

Notes

For the softest rolls, ensure your milk is warm but not hot (110°F) to avoid killing the yeast. Using dental floss to cut the rolls prevents squishing the dough layers.

Nutrition per serving

• breakfast
• brunch
• dessert
• baking
• cinnamon rolls
• sweet
• comfort food
• holiday