🍥 Soft & Fluffy Cinnamon Rolls with Cream Cheese Frosting

Ingredients
For the dough:
4 cups (500 g) all-purpose flour
1 cup (240 ml) warm milk
2¼ teaspoons instant yeast
⅓ cup (65 g) granulated sugar
1 teaspoon salt
2 large eggs
⅓ cup (75 g) melted butter
1 teaspoon vanilla extract
For the cinnamon filling:
½ cup (115 g) softened butter
¾ cup (150 g) brown sugar
2½ tablespoons ground cinnamon
A small pinch of salt
For the cream cheese frosting:
4 oz (115 g) cream cheese, softened
3 tablespoons (45 g) softened butter
1 cup (120 g) powdered sugar
½ teaspoon vanilla extract
1–2 tablespoons milk, as needed
👩‍🍳 Instructions
In a large bowl, combine the warm milk, instant yeast, and sugar. Mix and let it sit for a few minutes.
Add the eggs, melted butter, and vanilla extract. Mix well.
Gradually add the flour and salt. Knead until you have a soft, smooth, and slightly elastic dough.
Cover the dough and let it rise in a warm place for about 1–1½ hours, or until doubled in size.
Transfer the dough to a lightly floured surface and roll it into a large rectangle.
Spread the softened butter evenly over the dough.
Mix the brown sugar, cinnamon, and salt, then sprinkle the mixture evenly over the butter.
Roll the dough tightly from the long side into a log.
Cut the log into approximately 12 equal pieces and arrange them in a greased baking dish.
Cover and let the rolls rise again for 30–45 minutes.
Preheat the oven to 350°F (180°C).
Bake for 18–25 minutes, or until lightly golden on top while remaining soft inside.
For the frosting, beat the softened cream cheese and butter until smooth.
Add the powdered sugar and vanilla. Gradually add the milk until you reach a smooth, creamy consistency.
Spread the frosting over the warm cinnamon rolls and let it melt slightly into the rolls.
✨ Tip: For the softest cinnamon rolls, avoid adding too much flour—the dough should remain soft and slightly tacky.