Ingredients:

  • 1 cup Whole Milk, warmed to 105°F–115°F (40°C–46°C)
  • 2 ¼ teaspoons Active Dry Yeast (7 grams)
  • ½ cup Granulated Sugar
  • ½ cup (1 stick) Unsalted Butter, melted and cooled slightly
  • 2 Large Eggs, room temperature
  • 1 teaspoon Fine Sea Salt
  • 4 ½ to 5 cups All-Purpose Flour, plus extra for dusting
  • -- For the Filling ---
  • ½ cup (1 stick) Unsalted Butter, very soft but not melted
  • 1 cup Light Brown Sugar, packed
  • 2 ½ tablespoons Ground Cinnamon
  • -- For the Cream Cheese Glaze ---
  • 4 oz Cream Cheese, softened
  • ¼ cup (½ stick) Unsalted Butter, softened
  • 2 cups Powdered (Icing) Sugar, sifted
  • 1 teaspoon Vanilla Extract
  • 1 – 3 tablespoons Whole Milk or Cream

Instructions:

  1. Activate the Yeast: In a large bowl, combine the warm milk, yeast, and a tablespoon of the sugar. Let stand for 5–10 minutes until foamy (the ‘bloom’).
  2. Combine Wet Ingredients: Whisk in the remaining sugar, melted butter, eggs, and salt until well combined.
  3. Mix the Dough: Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
  4. Knead: Turn the dough out onto a lightly floured surface or use a stand mixer with a dough hook. Knead for 6–8 minutes until the dough is smooth, elastic, and passes the 'windowpane test'.
  5. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover tightly and leave in a warm, draught-free spot for 1 to 1.5 hours, or until doubled in size.
  6. Prepare Filling: While the dough proofs, cream together the softened butter, brown sugar, and cinnamon until light and fluffy. Set aside.
  7. Roll the Dough: Gently punch down the dough to release the air. Turn it onto a lightly floured surface and roll it into a large rectangle, approximately 18x12 inches (45x30 cm), about ¼ inch thick.
  8. Spread Filling: Spread the prepared cinnamon filling evenly over the dough, ensuring you leave a ½-inch border along one of the long edges.
  9. Roll Tightly: Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam shut firmly.
  10. Slice: Using a sharp, non-serrated knife or unflavored dental floss, slice the log into 12 equal rolls, about 1 ½ inches thick.
  11. Second Proof: Place the rolls into the prepared, lightly buttered baking dish, leaving a small gap between them. Cover and allow to proof in a warm area for 45 minutes to 1 hour 15 minutes, or until puffy and nearly doubled again.
  12. Preheat Oven: Preheat oven to 350°F (180°C).
  13. Bake: Bake for 25–30 minutes, or until the rolls are golden brown on top and the internal temperature reaches 200°F (93°C). Tent loosely with foil if browning too quickly.
  14. Prepare Glaze: While the rolls bake, whisk or beat the softened cream cheese and butter until smooth. Gradually beat in the sifted powdered sugar, vanilla, and milk/cream until the desired consistency is reached.
  15. Glaze: Allow the rolls to cool for about 10–15 minutes (they should still be warm). Spread or drizzle the glaze generously over the Cinnamon Rolls. Serve immediately.