Ingredients
DOUGH:
- 1 cup whole milk
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- ¼ cup unsalted butter (melted and slightly cooled)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 3 ½ cups all-purpose flour
FILLING:
- ½ cup unsalted butter (softened)
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- 2 tablespoons cinnamon
- 1 teaspoon vanilla extract
- ¼ – ½ cup heavy cream (room temperature, for pouring over rolls after rising, but before baking)
FROSTING:
- ¼ cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of kosher salt
Instructions
- Prepare baking dish: Line a 9”x13” baking dish with parchment paper and set it aside for later use.
- Proof the yeast: Heat the milk in a large microwave-safe bowl for 30-40 seconds until lukewarm. Add the yeast and granulated sugar, whisk until dissolved, then cover with a clean dish towel and let sit for 10 minutes to activate and proof the yeast.
- Make the filling: While the yeast proofs, combine softened butter, brown sugar, granulated sugar, cinnamon, and vanilla extract in a medium bowl. Mix well and set aside.
- Mix wet dough ingredients: After yeast has proofed, whisk in melted butter, egg, and vanilla extract until fully combined.
- Add dry ingredients and knead: Add kosher salt and flour, one cup at a time, mixing and kneading slightly until a dough ball forms. Cover with a towel or plastic wrap and let it rest for 10 minutes.
- Roll out the dough: Lightly flour a surface and rolling pin. Roll dough into approximately 14” x 18” rectangle about ¼” thick.
- Spread the filling: Evenly spread the cinnamon filling over the entire surface of the rolled-out dough.
- Roll up the dough: Starting from the short edge, tightly roll the dough into a log.
- Cut into rolls: Using a serrated knife, slice the log into 12 even rolls.
- Arrange for rising: Place the rolls cut-side down in the prepared baking dish. Cover with a clean towel and allow them to rise for about 50 minutes until puffy.
- Preheat oven: Preheat your oven to 350°F (175°C) while the rolls are rising.
- Add cream and bake: Drizzle the tops of the risen rolls with heavy cream, then bake for 24-26 minutes until the tops are lightly golden brown.
- Make the frosting: In a medium bowl, beat softened cream cheese, softened butter, powdered sugar, vanilla extract, and a pinch of salt with a hand mixer until smooth and creamy.
- Frost and serve: Spread the cream cheese frosting over warm cinnamon rolls and serve immediately for the best experience.
Notes
- Make sure the milk is lukewarm, not hot, to properly activate the yeast without killing it.
- For easier slicing, use a serrated knife to cut the rolled dough into cinnamon rolls.
- Room temperature ingredients (milk, egg, cream) improve dough texture and rise.
- If the rolls are not golden after baking, you may bake for a few extra minutes, but watch carefully to avoid burning.
- Leftover cinnamon rolls can be stored in an airtight container in the refrigerator and warmed up before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
