warm, gooey cinnamon rolls 🌀
Classic Cinnamon Rolls with Cream Cheese Icing
_Makes 12 rolls_
For the dough:
- Milk: 1 cup, warm (not hot)
- Yeast: 2 ¼ tsp instant yeast
- Sugar: ¼ cup
- Butter: ¼ cup melted
- Eggs: 2 large
- Flour: 4 cups all-purpose
- Salt: ½ tsp
For the filling
- Butter: ½ cup softened
- Brown sugar: 1 cup packed
- Cinnamon: 2 ½ tbsp
:For the icing:
- Cream cheese: 4 oz softened
- Butter: 2 tbsp softened
- Powdered sugar: 1 cup
- Vanilla: ½ tsp
- Milk: 1-2 tbsp to thin
Steps:
1. Make dough: Mix warm milk, yeast, and 1 tbsp sugar. Let sit 5 min until foamy. Add remaining sugar, melted butter, eggs, salt, and flour. Knead 5-6 min until soft. Cover and rise 1 hour.
2. Roll out: On a floured surface, roll dough into a 16x12 inch rectangle.
3. Fill: Spread softened butter over dough. Mix brown sugar + cinnamon and sprinkle all over.
4. Roll + cut: Roll tightly from the long side. Cut into 12 equal pieces. Place in a greased 9x13 pan.
5. Second rise: Cover 30-45 min until puffy.
6. Bake: 350°F / 175°C for 20-25 min until golden.
7. Ice: Whisk icing ingredients and spread over warm rolls.
Tips that make a difference:
- Warm, not hot milk: Too hot kills the yeast. Aim for bath-water warm.
- Don’t overbake: Pull them out when the centers are just set so they stay soft.
- Make ahead: Prep the night before, do the second rise in the fridge, then bake in the morning.
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