- Activate the yeast: Mix the warm milk, yeast, and sugar in a bowl. Let it sit for 5–10 minutes, until foamy.
- Make the dough: Add the egg and melted butter. Gradually mix in the flour and salt until a soft dough forms.
- Knead: Knead for about 5–7 minutes, until the dough is smooth and elastic.
- First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Make the filling: Mix the brown sugar and cinnamon together.
- Roll out the dough: Roll the dough into a large rectangle, approximately ¼ inch thick.
- Add the filling: Spread the softened butter over the dough, then sprinkle evenly with the cinnamon-brown sugar mixture.
- Roll it up: Starting from the long side, tightly roll the dough into a log.
- Cut the rolls: Slice into 9–12 equal pieces and place them in a greased baking dish, leaving a little space between them.
- Second rise: Cover and let them rise for another 30–45 minutes, until noticeably puffy.
- 🔥 The secret: Right before baking, slowly pour the warm heavy cream over and around the risen cinnamon rolls. Don’t soak just the tops—let some cream flow into the spaces between them.
- Bake: Bake at 350°F (175°C) for approximately 22–28 minutes, until lightly golden on top. Don’t overbake if you want that soft, gooey center.
- Make the frosting: Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, then mix until creamy. Add a little milk if needed.
- Frost while warm: Let the rolls cool for about 5–10 minutes, then spread the cream cheese frosting generously over the warm rolls.
The result: soft, fluffy cinnamon rolls with a buttery cinnamon center and a rich, gooey bottom. 🤎🥛🍥
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