Ingredients:

  • 1 cup (240ml) whole milk, lukewarm (about 110°F/43°C)
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt (6g)
  • ¼ cup (57g) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • Pinch of salt
  • 4 ounces (113g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or cream, to adjust consistency

Instructions:

  1. Warm milk, dissolve yeast, and sugar. Let stand until foamy.
  2. Combine yeast mixture with melted butter, salt, eggs, and flour. Knead until smooth and elastic.
  3. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size.
  4. Combine softened butter, brown sugar, cinnamon, and salt in a bowl.
  5. Roll out dough into a large rectangle. Spread filling evenly over the dough.
  6. Tightly roll the dough into a log. Slice into 1-inch thick rolls.
  7. Arrange rolls in a greased baking pan, cover, and let rise again.
  8. Bake in a preheated oven until golden brown.
  9. While rolls are cooling, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Add milk/cream to desired consistency.
  10. Generously frost the warm cinnamon rolls and serve immediately.