Soft, Gooey Classic Cinnamon Rolls with Cream Cheese Frosting

Ingredients

• 1 cup whole milk (Warm, but not hot, about 105–110°F / 40–43°C)
• 2.25 tsp instant yeast
• 0.25 cup granulated sugar (For the dough)
• 0.25 cup unsalted butter (Melted and slightly cooled; for the dough)
• 1 large egg (Room temperature)
• 4 cup all-purpose flour (Plus more only if needed; dough should remain soft and slightly tacky)
• 1 tsp fine salt (For the dough)
• 0.5 cup unsalted butter (Very soft; for the filling)
• 1 cup light brown sugar (Packed; for the filling)
• 2 tbsp ground cinnamon (For the filling)
• 4 oz cream cheese (Softened; for the frosting)
• 2 tbsp unsalted butter (Softened; for the frosting)
• 1 cup powdered sugar (Sifted if lumpy; for the frosting)
• 1 tsp vanilla extract (For the frosting)
• fine salt (A small pinch, for the frosting)

Steps

1. 1

   Warm the milk until it is just lukewarm, approximately 105–110°F / 40–43°C. Pour it into the bowl of a stand mixer and add the yeast and granulated sugar. Let it stand for about 5 minutes, until the yeast is hydrated and lightly foamy.

2. 2

   Add the melted, slightly cooled butter and the egg to the milk mixture. Fit the mixer with the dough hook and mix briefly on low speed to combine.

3. 3

   Add the flour and salt. Mix on low speed until a shaggy dough forms, then knead on medium-low speed for about 6–8 minutes. The finished dough should be smooth, elastic, slightly sticky and tacky, but should pull away from the sides of the bowl.

4. 4

   Shape the dough into a ball and place it in a lightly greased bowl. Cover tightly with plastic wrap or a clean towel and let it rise in a warm, draft-free place for 30–45 minutes, or until visibly puffy and nearly doubled in size.

5. 5

   While the dough rises, make the filling. In a bowl, combine the softened butter, packed brown sugar and cinnamon until evenly blended into a spreadable paste.

6. 6

   For the standard version, reserve the filling for spreading over the rolled-out dough. For extra-gooey rolls, double the filling ingredients, spread one-quarter of the doubled mixture over the bottom of the greased baking pan, and reserve the remaining three-quarters for filling the rolls.

7. 7

   Grease a 9-by-13-inch baking pan. Turn the risen dough onto a lightly floured work surface and roll it into an even rectangle, approximately 15 by 20 inches, with the long edge closest to you.

8. 8

   Spread the prepared filling evenly over the dough, leaving a small bare margin along the far edge so the seam can seal. Spread from edge to edge without tearing the soft dough.

9. 9

   Starting from the long edge closest to you, roll the dough into a snug log. Keep the roll even rather than compressing it tightly. Pinch the seam closed when you reach the far edge.

10. 10

    Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls. Arrange them cut-side up in the prepared pan, leaving a little space between them for expansion.

11. 11

    Cover the pan and let the shaped rolls rise in a warm place for about 30–45 minutes, until visibly puffy and the rolls are touching or nearly touching.

12. 12

    Near the end of the second rise, preheat the oven to 350°F / 175°C. Bake the rolls for approximately 22–28 minutes, until the tops are lightly golden and the centers are cooked through but still soft. Do not overbake; the middle should remain tender and gooey rather than dry.

13. 13

    While the rolls bake, make the frosting. Beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla and a pinch of salt, then beat until creamy and spreadable.

14. 14

    Let the baked rolls cool in the pan for about 5–10 minutes. Spread the cream cheese frosting over the warm rolls so it melts into the swirls, then serve warm, ideally with coffee.

Notes

The supplied description and transcript do not include the blog's complete ingredient list or exact measurements, so quantities above are a best-effort reconstruction of a classic cinnamon-roll formula and should be verified against the author's blog. The creator specifically recommends doubling the filling for extra-gooey rolls, spreading one-quarter on the bottom of the pan and using the rest inside; leave the filling as written for a less sweet, less gooey version. Store covered at room temperature for 1 day or refrigerate for up to 4 days; rewarm gently before serving.

Nutrition per serving

• dessert
• breakfast
• baked
• yeast-bread
• vegetarian
• comfort-food
• holiday-baking
• make-ahead