Easy Cinnamon Rolls (from scratch)

Steps

1. 1

   Whisk the flour, granulated sugar, and salt together in a large bowl. Set the dry mixture aside.

2. 2

   Combine the milk and 3 tablespoons of butter in a heatproof bowl. Microwave the mixture, or heat it on the stove, until the butter has melted and the milk mixture is warm to the touch, about 110°F (43 °C) (43°C (109 °F)); do not let it get hotter.

3. 3

   Whisk the instant yeast into the warm milk mixture until dissolved.

4. 4

   Pour the milk mixture into the dry ingredients. Add the egg and stir with a sturdy rubber spatula or wooden spoon, or mix with a stand mixer fitted with a paddle attachment on medium speed, until a soft dough forms.

5. 5

   Transfer the dough to a lightly floured surface. With floured hands, knead for 3–5 minutes, until the dough is smooth and forms a cohesive ball. If it is exceptionally soft or sticky, knead in a little more flour.

   Start 5-minute timer
6. 6

   Place the dough in a lightly greased bowl, cover it loosely, and let it rest for about 10 minutes while you prepare the filling.

   Start 10-minute timer
7. 7

   Roll the dough on a lightly floured surface into a 14-by-8-inch (36-by-20-cm) rectangle.

8. 8

   Spread the extra-softened butter evenly over the surface of the dough.

9. 9

   Mix the brown sugar and cinnamon together, then sprinkle the mixture evenly over the buttered dough.

10. 10

    Starting from a long side, roll the dough tightly into a 14-inch log.

11. 11

    Cut the log into 10–12 even rolls and arrange them in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan, cut-side up.

12. 12

    Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Let the rolls rise in a relatively warm environment for 60–90 minutes, until doubled in size.

    Start 90-minute timer
13. 13

    When the rolls have doubled, preheat the oven to 375°F (190 °C) (190°C (375 °F)).

14. 14

    Bake the rolls for 24–27 minutes, until lightly browned. If the tops brown too quickly, loosely tent the pan with aluminum foil and continue baking. For a precise check, the center should register about 195–200°F (91–93 °C) (91–93°C (196–199 °F)) on an instant-read thermometer.

    Start 27-minute timer
15. 15

    Remove the pan from the oven and place it on a wire rack. Make the icing while the rolls cool slightly; alternatively, prepare it while the rolls are baking.

16. 16

    Beat the softened cream cheese in a medium bowl with a handheld mixer, or in a stand mixer fitted with a paddle or whisk attachment, on high speed until smooth and creamy.

17. 17

    Add the softened butter and beat until smooth and fully combined.

18. 18

    Add the confectioners’ sugar and vanilla and beat until the icing is smooth and combined.

19. 19

    Spread the icing over the warm rolls with a knife or icing spatula. Serve immediately.

20. 20

    Cover leftover frosted or unfrosted rolls tightly. Store at room temperature for up to 1 day or refrigerate for up to 5 days.