🍥 Soft & Gooey Homemade Cinnamon Rolls

Ingredients
For the Dough
4 cups (500 g) all-purpose flour
1 cup (240 ml) warm whole milk
2¼ tsp (7 g) active dry yeast
¼ cup (50 g) granulated sugar
1 large egg
¼ cup (60 g) unsalted butter, melted
1 tsp salt
For the Cinnamon Filling
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) brown sugar
2 tbsp ground cinnamon
1 tsp vanilla extract
For the Cream Cheese Icing
4 oz (115 g) cream cheese, softened
2 tbsp unsalted butter, softened
1 cup (120 g) powdered sugar
1 tsp vanilla extract
1–2 tbsp milk, as needed
👩‍🍳 Instructions
Activate the yeast:
Combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until slightly foamy.
Make the dough:
Add the remaining sugar, egg, melted butter, and salt. Gradually add the flour and mix until a soft dough forms.
Knead:
Knead the dough for about 8–10 minutes, until smooth and elastic. Place it in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
Make the filling:
Mix the brown sugar and cinnamon together.
Roll out the dough:
Transfer the dough to a lightly floured surface and roll it into a rectangle, approximately 16 × 12 inches.
Add the filling:
Spread the softened butter evenly over the dough. Sprinkle the cinnamon-brown sugar mixture evenly on top.
Roll and cut:
Roll the dough tightly into a log, starting from the long side. Cut into 12 equal rolls.
Second rise:
Place the rolls in a greased 9 × 13-inch baking pan. Cover and let rise for 30–45 minutes, until puffy.
Bake:
Preheat the oven to 350°F (175°C). Bake for 22–28 minutes, until lightly golden on top and cooked through.
Make the icing:
Beat the cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk gradually until you reach your desired consistency.
Finish:
Spread the icing generously over the warm cinnamon rolls. Serve warm and enjoy! 🤤✨