Ingredients
Dough
- 1 cup milk (whole or 2%)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 (0.25 oz) packet active dry yeast (about 2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
Cinnamon Sugar Filling
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk (add 1 tablespoon at a time, as needed)
Instructions
- Prepare the Dough: Melt 1/2 stick unsalted butter in a small microwave-safe bowl for 40-45 seconds. Once melted, pour the butter into a medium bowl and set aside. Next, heat the milk in the same bowl for 45 seconds. Pour the warm milk into the butter. Make sure the mixture is between 100-110°F. If too hot, let it cool; if too cool, heat gently. Stir in the sugar and yeast until dissolved. Cover the bowl with a towel or plastic wrap and let it sit for 10 minutes, until foamy.
- Activate the Yeast & Preheat Oven: While the dough is activating, preheat your oven to its lowest setting (around 170°F), then turn the oven off once preheated. This creates a warm environment for proofing.
- Mix Wet Ingredients: After the yeast mixture is frothy, remove the cover and add in the egg, salt, and vanilla extract. Mix to combine.
- Add the Flour: Add flour in 1/2 cup increments, stirring with a spatula until incorporated. You may need to use your hands to gently knead in the last bit of flour. The dough should be soft and slightly tacky but not overly sticky.
- Proof the Dough: Form the dough into a ball, cover it with a tea cloth, and place it in the warm (turned-off) oven to proof for 10 minutes.
- Prepare the Cinnamon Sugar Filling: In a medium bowl, cream together the softened butter, brown sugar, white sugar, cinnamon, and vanilla extract with a hand mixer or spatula until light and fluffy. Set aside.
- Roll Out the Dough: Remove the dough after proofing. Place it on a clean, lightly greased, or floured surface. Roll out into a 14″ x 18″ rectangle about 1/4″ thick.
- Add Filling: Preheat oven to 350°F. Spread the cinnamon sugar filling evenly over the dough, extending almost to the edges.
- Roll and Slice: Starting from the shorter edge, tightly roll up the dough into a log. Use a sharp knife or unflavored dental floss to mark and cut the dough into 12 even rolls using gentle, sawing motions for clean edges.
- Bake: Arrange the slices in a greased 9×13-inch baking dish. Bake at 350°F for 20–25 minutes, until golden brown. Let the rolls cool in the pan for 10 minutes.
- Make the Cream Cheese Icing: While rolls cool, beat together softened cream cheese, powdered sugar, vanilla extract, and 2 tablespoons milk. Add more milk a tablespoon at a time until the desired consistency is reached—thicker for spreading or thinner for drizzling.
- Frost and Serve: Spread the cream cheese icing over warm rolls. Serve immediately and enjoy!
Notes
- Use whole milk for extra rich, tender cinnamon rolls.
- Make sure your yeast is fresh and not expired for the best rise.
- If using salted butter, you can omit the added salt in the dough.
- Rolling out on parchment paper helps prevent sticking and makes cleanup easier.
- For cleaner cuts, use unflavored dental floss instead of a knife.
- Letting the rolls cool for 10 minutes before icing helps the frosting set just right.
- Store leftovers tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 370
- Sugar: 28g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg