Ingredients
For the Dough
4 cups (500 g) all-purpose flour
1 cup (240 ml) warm whole milk
2 ¼ teaspoons (1 packet) active dry yeast
¼ cup (50 g) granulated sugar
2 large eggs, room temperature
¼ cup (60 g) unsalted butter, melted
1 teaspoon salt
1 teaspoon vanilla extract
For the Cinnamon Filling
½ cup (100 g) packed light brown sugar
2 tablespoons granulated sugar
2 tablespoons ground cinnamon
¼ cup (60 g) unsalted butter, softened
1 tablespoon all-purpose flour, optional
For the Cream Cheese Icing
4 oz (115 g) cream cheese, softened
¼ cup (60 g) unsalted butter, softened
1 cup (120 g) powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk or heavy cream
Pinch of salt
👩🍳 Instructions
- Activate the Yeast
Warm the milk until it is comfortably warm, not hot. Pour it into a large mixing bowl and stir in the sugar and yeast.
Let it sit for 5–10 minutes, until the mixture becomes slightly foamy. This indicates that the yeast is active. - Make the Dough
Add the eggs, melted butter, vanilla extract, and salt. Mix until combined.
Gradually add the flour, about ½ cup at a time, mixing until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not excessively sticky. - First Rise
Place the dough in a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel.
Let it rise in a warm, draft-free place for approximately 1–1½ hours, or until doubled in size. - Prepare the Cinnamon Filling
While the dough rises, combine the brown sugar, granulated sugar, and cinnamon in a small bowl.
Keep the softened butter ready for spreading. - Roll Out the Dough
Once the dough has doubled in size, gently punch it down.
Place it on a lightly floured surface and roll it into a rectangle approximately 16 × 12 inches.
Spread the softened butter evenly over the entire surface, leaving a small border around the edges.
Sprinkle the cinnamon-sugar mixture evenly over the butter. - Roll the Dough
Starting from one long side, carefully roll the dough into a tight log.
Pinch the seam gently to seal it.
Using a sharp knife or unflavored dental floss, cut the log into approximately 12 equal rolls. - Arrange the Rolls
Grease a 9 × 13-inch baking pan.
Place the rolls into the pan with a little space between them so they have room to expand.
Cover and let them rise again for about 30–45 minutes, until noticeably puffy. - Bake
Preheat your oven to 350°F (175°C).
Bake the cinnamon rolls for approximately 22–28 minutes, or until the tops are lightly golden brown and the centers are cooked through.
Avoid overbaking so the rolls remain soft and fluffy. - Make the Cream Cheese Icing
While the rolls are baking, beat the softened cream cheese and butter until smooth and creamy.
Add the powdered sugar, vanilla extract, and a pinch of salt.
Beat until smooth, then gradually add the milk or heavy cream until you reach a thick but spreadable consistency. - Finish the Cinnamon Rolls
Remove the rolls from the oven and allow them to cool for about 5–10 minutes.
Spread the cream cheese icing generously over the warm cinnamon rolls, allowing it to melt slightly into all those beautiful swirls.
🍽️ Serving
Serve warm with coffee, tea, or a cold glass of milk. For the best texture, enjoy them while they’re still slightly warm and gooey in the center.