Ingredients:

  • 1 cup (240 ml) milk, warmed to 110-115°F (43-46°C)
  • 2 ¼ teaspoons (7 grams) active dry yeast (1 packet)
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon (3 grams) salt
  • ¼ cup (57 grams) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 3 – 3 ½ cups (360-420 grams) all-purpose flour, plus more for dusting
  • ½ cup (113 grams) unsalted butter, softened
  • ¾ cup (150 grams) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 4 ounces (113 grams) cream cheese, softened
  • ¼ cup (57 grams) unsalted butter, softened
  • 1 ½ cups (180 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or cream, for desired consistency

Instructions:

  1. Combine warm milk, yeast, and sugar in a mixing bowl. Let stand for 5-10 minutes until foamy.
  2. Add melted butter, salt, and egg to the yeast mixture. Gradually add flour, mixing until a soft dough forms.
  3. Knead the dough on a lightly floured surface or in a stand mixer until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size.
  5. While the dough rises, mix softened butter, brown sugar, and cinnamon in a bowl.
  6. Punch down the risen dough and roll it into a large rectangle. Spread the cinnamon-sugar filling evenly over the dough.
  7. Roll the dough tightly into a log. Cut the log into 12 even slices.
  8. Arrange the cinnamon rolls in a greased 9x13 inch baking pan. Cover and let rise again until puffy.
  9. Bake in a preheated oven until golden brown.
  10. While the rolls are baking, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Add milk or cream until desired consistency is reached.
  11. Let the rolls cool slightly before frosting generously. Serve warm and enjoy these perfect homemade cinnamon rolls!