Ingredients
For the Dough
* 4 cups (500 g) all-purpose flour
* 2¼ tsp (1 packet) instant yeast
* ¼ cup (50 g) granulated sugar
* 1 tsp salt
* 1 cup (240 ml) warm whole milk
* 2 large eggs
* ¼ cup (57 g) unsalted butter, softened
For the Cinnamon Filling
* ½ cup (113 g) unsalted butter, softened
* ¾ cup (150 g) brown sugar
* 2 tbsp ground cinnamon
For the Cream Cheese Frosting
* 4 oz (115 g) cream cheese, softened
* ¼ cup (57 g) unsalted butter, softened
* 1 cup (120 g) powdered sugar
* 1 tsp vanilla extract
* 2–3 tbsp whole milk
Instructions
Make the Dough
1. In a large bowl, combine the flour, instant yeast, sugar, and salt.
2. Add the warm milk, eggs, and softened butter.
3. Mix until a soft dough forms.
4. Knead for 8–10 minutes, until smooth and elastic.
First Rise
1. Place the dough in a lightly greased bowl.
2. Cover with plastic wrap or a clean kitchen towel.
3. Let rise in a warm place for 1–1½ hours, or until doubled in size.
Prepare the Cinnamon Filling
1. Mix the brown sugar and ground cinnamon in a small bowl.
2. Roll the risen dough into a large rectangle.
3. Spread the softened butter evenly over the dough.
4. Sprinkle the cinnamon sugar mixture evenly on top.
Shape the Cinnamon Rolls
1. Roll the dough tightly from the long side into a log.
2. Cut into 10–12 equal rolls.
3. Arrange the rolls in a greased 9×13-inch baking dish.
4. Cover and let rise for 30–45 minutes.
Bake
1. Preheat the oven to 350°F (175°C).
2. Bake for 22–28 minutes, until golden brown and fully baked.
3. Let the rolls cool for 5–10 minutes.
Make the Cream Cheese Frosting
1. Beat the cream cheese and butter until smooth.
2. Add the powdered sugar and vanilla extract.
3. Add milk gradually and mix until creamy and pourable.
Frost & Serve
1. Spread or drizzle the cream cheese frosting over the warm cinnamon rolls.
2. Serve warm for the softest texture.
