Ingredients
For the Dough
4 cups (500 g) all-purpose flour
1 cup (240 ml) warm whole milk
2 ¼ teaspoons (7 g) active dry yeast
¼ cup (50 g) granulated sugar
1 large egg, room temperature
¼ cup (60 g) unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
For the Cinnamon Filling
½ cup (100 g) light brown sugar, packed
2 tablespoons ground cinnamon
¼ cup (60 g) unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon all-purpose flour, optional, for a slightly thicker filling
For the Creamy Glaze
4 oz (115 g) cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup (120 g) powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk, as needed
Pinch of salt
👩🍳 Instructions
- Activate the Yeast
Warm the milk until it feels warm but not hot, about 105–110°F (40–43°C).
Pour the warm milk into a large mixing bowl. Add the yeast and granulated sugar. Stir gently and let it sit for 5–10 minutes, until slightly foamy. - Make the Dough
Add the egg, melted butter, vanilla extract, and salt.
Gradually add the flour, mixing until a soft dough forms. The dough should be soft and slightly tacky but not excessively sticky.
Transfer it to a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic. - Let the Dough Rise
Place the dough into 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 about 1–1½ hours, or until doubled in size. - Prepare the Cinnamon Filling
While the dough rises, combine the brown 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.
Roll it into a large rectangle, approximately 16 × 12 inches.
Spread the softened butter evenly over the entire surface.
Sprinkle the cinnamon-brown sugar mixture evenly over the butter, pressing it gently into the dough. - Roll and Slice
Starting from the long side, tightly roll the dough into a log.
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 dish.
Arrange the cinnamon rolls in the dish, leaving a little space between them for expansion.
Cover and let them rest for another 30–45 minutes, until noticeably puffy. - Bake
Preheat your oven to 350°F (175°C).
Bake the rolls for approximately 22–28 minutes, or until the tops are beautifully golden brown and the centers are cooked through.
Avoid overbaking so the rolls stay soft and fluffy. - Make the Creamy Glaze
While the cinnamon rolls are baking, beat the softened cream cheese and butter until smooth.
Add the powdered sugar, vanilla extract, and a pinch of salt.
Gradually add the milk, one tablespoon at a time, until you reach a smooth, creamy consistency. - Glaze the Cinnamon Rolls
Let the cinnamon rolls cool for about 5–10 minutes after removing them from the oven.
Spread the creamy glaze generously over the warm rolls.
The glaze will slowly melt into the golden cinnamon layers, making them extra soft and delicious. 🤎