Cinnamon Rolls with Cream Cheese Frosting

Steps

1. 1

   In a large bowl, combine the flour, instant yeast, granulated sugar, and salt. Add the warm milk and cooled melted butter, then mix for 3 minutes, until a dough forms. Cover and let rest for 10 to 15 minutes.

   Start 3-minute timer
2. 2

   Roll the dough into a 12 × 16-inch rectangle. For the paste filling, mix the softened butter, brown sugar, and cinnamon, then spread the mixture over the dough, leaving the far short edge uncovered. Alternatively, as noted in the source, brush the dough with cooled melted butter, then sprinkle with the brown sugar and cinnamon mixture.

3. 3

   Starting at the 12-inch short side, roll the dough away from you to form a 12-inch log. Cut it into six 2-inch pieces.

4. 4

   Gently round each roll with your hands and tuck the loose end underneath. Arrange them spiral-side up in two rows of three in a buttered pan.

5. 5

   Cover and let rise for 60 to 120 minutes, until the rolls are puffy and soft. When gently pressed, the dough should slowly spring back while retaining a slight indentation.

   Start 2-hour timer
6. 6

   Pour the warm cream around the rolls. Bake on the middle rack at 350 °F (180 °C) (175 °C (350 °F)) for about 25 to 35 minutes. For a dark metal pan, set the oven to 325 °F (160 °C) (165 °C (325 °F)) and allow for extra baking time. If the tops brown lightly before the centers are done, loosely cover with aluminum foil.

   Start 35-minute timer
7. 7

   To make the frosting, beat the softened butter with the powdered sugar. Briefly mix in the softened cream cheese and vanilla.

8. 8

   Let the rolls cool completely, then spread the frosting over them. The source recommends waiting until they are cool so the frosting stays thick and in place.