Ingredients
For the Dough:
- 1 cup warm milk (110°F / 45°C)
- 2¼ tsp (1 packet) active dry yeast
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted
- 1 tsp salt
- 4 cups all-purpose flour
For the Filling:
- 1 cup brown sugar, packed
- 2½ tbsp ground cinnamon
- ⅓ cup unsalted butter, softened
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp milk (to thin, if needed)
Instructions
- Make the Dough:
- In a large bowl, mix warm milk and yeast. Let sit for 5–10 minutes until foamy.
- Add sugar, eggs, melted butter, and salt. Mix well.
- Gradually add flour, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 8 minutes or until smooth.
- Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- Prepare the Filling:
- Mix brown sugar and cinnamon in a bowl.
- Roll the dough into a large rectangle (about 16×12 inches).
- Spread softened butter over the dough, then sprinkle the cinnamon sugar evenly.
- Roll and Cut:
- Roll the dough tightly from the long edge into a log.
- Cut into 12 even rolls and place them in a greased 9×13-inch baking dish.
- Second Rise:
- Cover the rolls and let them rise for 30–45 minutes until puffy.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake for 20–25 minutes until golden brown.
- Make the Frosting:
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla, then beat until creamy.
- Spread over warm rolls.
Let me know if you want a shortcut version using pre-made dough or a dairy-free alternative!