Ingredients
For the Dough
1 cup (240 ml) warm whole milk
2¼ teaspoons (7 g) instant yeast
¼ cup (50 g) granulated sugar
1 large egg
4 tablespoons (57 g) unsalted butter, melted
½ teaspoon salt
3½ cups (440 g) all-purpose flour
For the Cinnamon Filling
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) brown sugar
2 tablespoons ground cinnamon
1 teaspoon vanilla extract
For the Cream Cheese Glaze
4 oz (113 g) cream cheese, softened
¼ cup (57 g) unsalted butter, softened
1 cup (120 g) powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk, as needed
Instructions
Make the dough: In a large bowl, combine the warm milk, yeast, and sugar. Let it sit for about 5–10 minutes until slightly foamy.
Add the egg, melted butter, and salt. Mix well.
Gradually add the flour and mix until a soft dough forms. Knead for about 8 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1–2 hours, or until doubled in size.
Make the filling: Mix the softened butter, brown sugar, cinnamon, and vanilla until combined.
Roll the dough into a rectangle, approximately 15 × 11 inches. Spread the cinnamon filling evenly over the surface.
Roll the dough tightly into a log, starting from the long side. Cut into 12 equal rolls.
Place the rolls in a greased 9 × 13-inch baking pan, cover, and let them rise again for about 30–45 minutes.
Preheat the oven to 350°F (175°C). Bake for 20–25 minutes, or until golden brown and cooked through.
Make the glaze: Beat the cream cheese and softened butter until smooth. Add the powdered sugar and vanilla, then mix until creamy. Add milk gradually until you reach a smooth, pourable consistency. �
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Let the cinnamon rolls cool for about 5–10 minutes, then generously drizzle the cream cheese glaze over the warm rolls.
🍥 Soft & Gooey Cinnamon Rolls with Cream Cheese Glaze
