Ingredients
Scale
- 1 cup warm milk (about 110°F/45°C)
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, very soft (for filling)
- 1 cup packed brown sugar
- 2 1/2 tablespoons ground cinnamon
- 4 oz cream cheese, softened (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl or the bowl of a stand mixer, combine the warm milk and one tablespoon of the sugar. Sprinkle the yeast over the top and stir gently. Let it sit for about 5 to 10 minutes until it becomes foamy and fragrant.
- Add the remaining sugar, melted butter, egg, and salt to the yeast mixture. Whisk until combined. Gradually add 4 cups of flour, mixing with a dough hook or wooden spoon until a soft dough forms. If the dough is too sticky, add more flour one tablespoon at a time.
- Knead the dough for about 5 to 7 minutes using a stand mixer or 10 minutes by hand on a floured surface. The dough should be smooth, elastic, and slightly tacky but not sticking to your fingers. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- While the dough rises, mix the brown sugar and cinnamon in a small bowl. Ensure your filling butter is soft enough to spread easily without tearing the dough.
- Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 12×18 inches. Spread the softened butter all over the dough, leaving a small margin at the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Tightly roll the dough up from the long edge to form a log. Cut into 12 even slices using a sharp knife or unflavored dental floss. Place the rolls in a greased 9×13 inch baking pan. Cover and let them rise again for 30 to 45 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until they are lightly golden brown on top. Do not overbake, or they will be dry.
- While the rolls bake, beat the cream cheese, butter, powdered sugar, and vanilla together until smooth. Spread the frosting over the warm rolls immediately after taking them out of the oven so it melts slightly into the layers.
- Cook Time: 2 hours 55 minutes
- Diet: Vegetarian