Soft Cinnamon Rolls with Cream Cheese Frosting

Ingredients

• 1 cup whole milk (warmed to about 110°F/43°C)
• 0.25 cup granulated sugar (for the dough)
• 2.25 tsp active dry yeast
• 0.25 cup unsalted butter (melted and slightly cooled, for the dough)
• 1 large egg (room temperature)
• 4 cups all-purpose flour (plus more as needed; approximately 500 g)
• 1 tsp fine salt
• 0.5 cup unsalted butter (softened, for the filling)
• 1 cup light brown sugar (packed)
• 2 tbsp ground cinnamon
• 4 oz cream cheese (softened, for the frosting)
• 2 tbsp unsalted butter (softened, for the frosting)
• 1 cup powdered sugar (sifted)
• 1 tsp vanilla extract (for the frosting)

Steps

1. 1

   Warm the milk until lukewarm, about 110°F/43°C. Pour it into a large mixing bowl, stir in the granulated sugar and active dry yeast, and let the mixture stand for 5–10 minutes until foamy. If it does not foam, the yeast may be inactive and should be replaced.

2. 2

   Add the melted butter and egg to the yeast mixture and whisk until combined.

3. 3

   Add the flour and salt gradually, stirring until a shaggy dough forms. The dough should be soft and slightly tacky, not wet.

4. 4

   Knead the dough on a lightly floured surface for 6–8 minutes, or in a stand mixer fitted with a dough hook for about 5 minutes, until smooth and elastic.

5. 5

   Place the dough in a lightly greased bowl, cover it, and let it rise in a warm, draft-free place for about 60–90 minutes, until doubled in size.

6. 6

   While the dough rises, combine the softened butter, brown sugar, and cinnamon in a bowl to make the filling.

7. 7

   Grease a 9-by-13-inch baking dish. Turn the risen dough onto a lightly floured surface and roll it into an approximately 16-by-12-inch rectangle.

8. 8

   Spread the cinnamon filling evenly over the dough, reaching close to all four edges.

9. 9

   Starting from one long side, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut it into 12 evenly sized rolls.

10. 10

    Arrange the rolls cut-side up in the prepared baking dish, leaving a little space between them. Cover and let them rise for 30–45 minutes, until puffy.

11. 11

    Preheat the oven to 350°F/175°C while the rolls complete their second rise.

12. 12

    Bake the rolls for 22–28 minutes, until lightly golden on top and cooked through in the centers. Avoid overbaking so the rolls remain soft.

13. 13

    Beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, then beat until creamy and spreadable.

14. 14

    Let the baked rolls cool for 5–10 minutes, then spread the cream cheese frosting over the warm rolls and serve.

Notes

The provided Instagram description contains only a caption and hashtag; it does not include the recipe, measurements, or method. Ingredients and instructions were reconstructed from a conventional cinnamon-roll formula. Store covered at room temperature for 1 day or refrigerate for up to 4 days; rewarm gently before serving.

Nutrition per serving

• dessert
• baking
• cinnamon rolls
• sweet breakfast
• yeast-raised
• American
• vegetarian