Cinnamon Rolls
Ingredients
For the Dough
• All-purpose flour – 4 cups (500g)
• Warm milk – 1 cup (240ml)
• Sugar – ⅓ cup (65g)
• Active dry yeast – 2 ¼ tsp (7g, 1 packet)
• Unsalted butter – ⅓ cup (75g), melted
• Eggs – 2 large
• Salt – 1 tsp
For the Filling
• Brown sugar – 1 cup (200g)
• Ground cinnamon – 2 ½ tbsp
• Unsalted butter – ⅓ cup (75g), softened
For the Glaze
• Cream cheese – 4 tbsp (60g), softened
• Powdered sugar – 1 cup (120g)
• Vanilla extract – 1 tsp
• Milk – 2–3 tbsp (to thin)
Instructions
Warm the milk until just slightly hot to the touch (not boiling). Stir in yeast and 1 tablespoon sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, mix the flour, remaining sugar, salt, melted butter, eggs, and yeast mixture. Knead until a soft dough forms (about 8 minutes by hand or 5 minutes with a mixer). Cover and let rise in a warm place for 1–1.5 hours, until doubled in size.
Punch down the dough and roll it out into a rectangle (about 16×12 inches / 40×30 cm). Spread the softened butter evenly. Mix the brown sugar and cinnamon, then sprinkle generously over the dough.
Roll the dough tightly from the long side into a log. Slice into 12 even rolls and place them in a greased 9×13 inch (23×33 cm) baking dish. Cover and let rise another 30–45 minutes until puffy.
Preheat oven to 180°C (350°F). Bake the rolls for 22–25 minutes, until golden brown on top.
For the glaze, beat cream cheese, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls before serving.