Viral Cinnamon Rolls

Ingredients

• 1 cup whole milk (Warmed to about 110°F/43°C)
• 2.25 tsp active dry yeast
• 0.5 cup granulated sugar (Divided between dough and filling)
• 0.5 cup unsalted butter (Melted for the dough and softened for the filling)
• 2 large eggs (At room temperature)
• 4.5 cups all-purpose flour (Plus more for the work surface if needed)
• 1 tsp fine salt
• 1 cup light brown sugar (Packed)
• 2 tbsp ground cinnamon
• 4 oz cream cheese (Softened, for the icing)
• 1 cup powdered sugar (For the icing)
• 1 tsp vanilla extract (For the icing)
• 2 tbsp heavy cream (For loosening the icing; optional)

Steps

1. 1

   Warm the milk until it is lukewarm, about 110°F/43°C. Pour it into a large mixing bowl, sprinkle in the yeast, and add 1 tablespoon of the sugar. Stir gently and let stand for 5–10 minutes, until foamy; this indicates that the yeast is active.

2. 2

   Add the melted butter, eggs, remaining granulated sugar, and salt to the yeast mixture. Whisk until evenly combined.

3. 3

   Add the flour gradually, stirring after each addition, until a soft, slightly sticky dough forms. Turn it onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.

4. 4

   Place the dough in a lightly greased bowl and turn it once to coat. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free place for about 60–90 minutes, until doubled in size.

5. 5

   While the dough rises, combine the brown sugar and cinnamon in a small bowl. Grease a 9-by-13-inch baking pan.

6. 6

   Punch down the risen dough and roll it into a rectangle approximately 16 by 24 inches, with the long side facing you.

7. 7

   Spread the softened butter evenly over the dough, leaving a narrow border around the edges.

8. 8

   Sprinkle the cinnamon-brown-sugar mixture evenly over the buttered dough and gently press it into the surface.

9. 9

   Starting with the long edge closest to you, roll the dough into a snug cylinder. Pinch the seam closed, then cut the cylinder into 12 evenly sized rolls using a sharp knife or unflavored dental floss.

10. 10

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

11. 11

    Near the end of the second rise, preheat the oven to 350°F/175°C.

12. 12

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

13. 13

    While the rolls bake, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla and beat until creamy. Mix in the heavy cream, if using, until the icing reaches a spreadable consistency.

14. 14

    Let the rolls cool in the pan for 5–10 minutes, then spread the cream-cheese icing over the warm rolls. Serve fresh.

Notes

The post does not include the purchased recipe, ingredient quantities, or preparation instructions. The ingredient list and method above are an inferred standard cinnamon-roll recipe and should not be attributed to the Instagram creator. For best texture, serve warm. Store covered at room temperature for 1 day or refrigerate for up to 4 days; rewarm gently before serving.

Nutrition per serving

• dessert
• baked
• cinnamon rolls
• American
• vegetarian
• breakfast
• brunch
• farm-stand style