Soft, fluffy, and gooey cinnamon rolls with a rich cinnamon-sugar filling and a creamy glaze. Perfect for breakfast, brunch, or a sweet treat anytime!
Ingredients:
For the Dough:
- 1 cup warm milk (105-115°F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
For the Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream (for desired consistency)
Instructions:
1. Prepare the Dough:
- In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5-10 minutes, or until foamy.
- Add the remaining granulated sugar, melted butter, eggs, and vanilla extract to the yeast mixture. Mix well.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If using a stand mixer, knead on medium-low speed for 5 minutes.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Prepare the Filling:
- In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined.
3. Assemble the Cinnamon Rolls:
- Once the dough has doubled, punch it down and turn it out onto a lightly floured surface.
- Roll the dough into a rectangle approximately 12×18 inches.
- Spread the softened butter mixture evenly over the dough, leaving a small border along the long edge.
- Starting from the long edge, tightly roll the dough into a log.
- Pinch the seam to seal.
- Cut the log into 12 equal slices (about 1.5 inches each).
- Place the rolls in a greased 9×13 inch baking dish.
4. Second Rise and Bake:
- Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise for another 30-45 minutes, or until puffy.
- Preheat oven to 350°F (175°C).
- Bake the cinnamon rolls for 25-30 minutes, or until golden brown.
5. Prepare the Cream Cheese Glaze:
- While the rolls are baking, prepare the glaze. In a large bowl, beat the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the vanilla extract and milk or cream, 1 tablespoon at a time, until the desired consistency is reached.
6. Glaze and Serve:
- Once the cinnamon rolls are baked, let them cool slightly.
- Drizzle or spread the cream cheese glaze over the warm rolls.
- Serve warm and enjoy!