🛒 Ingredients
For the Dough:
- 4 cups (500 g) all-purpose flour
- 1 cup (240 ml) warm whole milk
- 2 ¼ teaspoons (1 packet / 7 g) active dry yeast
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 4 tablespoons (57 g) unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon vanilla extract
For the Cinnamon Filling:
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (165 g) packed brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour, optional, for a thicker filling
For the Creamy Pour-Over:
- ½ cup (120 ml) heavy cream
- 2 tablespoons melted butter
- 1 tablespoon brown sugar
For the Cream Cheese Frosting:
- 4 oz (113 g) cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream, as needed
👩🍳 Instructions
1. Make the Dough
Warm the milk until it is comfortably warm, not hot. Stir in the yeast and 1 tablespoon of the sugar. Let it sit for 5–10 minutes, until slightly foamy.
In a large mixing bowl, combine the flour, remaining sugar, and salt.
Add the eggs, melted butter, vanilla, and the yeast mixture. Mix until a soft dough forms.
Knead the dough by hand for about 8–10 minutes, or use a stand mixer with a dough hook for 5–7 minutes. The dough should become smooth and elastic and may remain slightly soft.
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for approximately 1–1½ hours, or until doubled in size.
2. Prepare the Cinnamon Filling
In a small bowl, combine the softened butter, brown sugar, cinnamon, and vanilla until you have a smooth, spreadable mixture.
3. Roll Out the Dough
Place the risen dough on a lightly floured surface.
Roll it into a large rectangle, approximately 15 × 20 inches.
Spread the cinnamon-butter mixture evenly over the entire surface, leaving a small border around the edges.
4. Roll and Cut
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.
Place the rolls in a greased 9 × 13-inch baking pan, leaving a little space between them.
Cover and let them rise again for 30–45 minutes, until puffy.
5. Add the Creamy Mixture
Mix the heavy cream, melted butter, and brown sugar.
Pour the mixture gently around and over the risen cinnamon rolls. This helps keep the rolls especially soft and tender while baking.
6. 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.
Do not overbake them—the centers should remain soft and fluffy.
7. Make the Cream Cheese Frosting
While the rolls are baking, beat the softened cream cheese and butter until smooth.
Add the powdered sugar and vanilla extract. Beat until creamy.
Add 1–2 tablespoons of milk or heavy cream, a little at a time, until the frosting reaches your desired consistency.
8. Frost the Cinnamon Rolls
Remove the cinnamon rolls from the oven and allow them to cool for about 5–10 minutes.
Spread the cream cheese frosting generously over the warm rolls so it melts slightly into the beautiful cinnamon swirls.
🍽️ Serving
Serve warm with a cup of coffee, tea, or cold milk. These cinnamon rolls are best enjoyed fresh while they’re soft, warm, and extra gooey.
💡 Tip: For the softest rolls, avoid adding too much flour while kneading. The dough should feel soft and slightly tacky rather than stiff.