Homemade Cinnamon Rolls with Cream Cheese Frosting
Ingredients
For the Dough:
- 1 cup warm milk (110°F / 45°C)
- 2¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- ¼ cup melted butter
- 3 cups all-purpose flour (plus a little extra if needed)
- ¾ tsp salt
For the Filling:
- ½ cup softened butter
- ¾ cup brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp flour
For the Cream Cheese Frosting:
- 4 oz (115 g) cream cheese, softened
- ¼ cup butter, softened
- ½ cup powdered sugar (or more, to taste)
- ½ tsp vanilla extract
- 1–2 tbsp milk (for desired consistency)
Instructions
1. Activate the yeast:
In a large bowl, mix warm milk, yeast, and a pinch of sugar. Let it sit for about 10 minutes, until foamy.
2. Make the dough:
Add sugar, eggs, melted butter, and salt. Gradually mix in flour until a soft dough forms.
Knead for 8–10 minutes (by hand or with a mixer) until smooth and elastic.
3. Let rise:
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for 1 to 1½ hours, or until doubled in size.
4. Prepare the filling:
Mix softened butter, brown sugar, cinnamon, and flour until combined.
5. Shape the rolls:
Roll the dough out on a floured surface into a rectangle (about 14×10 inches).
Spread the cinnamon filling evenly over the dough. Roll it up tightly from the long side to form a log.
Cut into 10–12 rolls.
6. Second rise:
Arrange the rolls in a greased baking dish or parchment-lined pan.
Cover and let rise again for 30–45 minutes.
7. Bake:
Preheat oven to 350°F (180°C).
Bake for 20–25 minutes or until golden brown.
8. Make the frosting:
Beat cream cheese and butter until smooth.
Add powdered sugar, vanilla, and milk, then beat until creamy.
9. Finish and enjoy:
Spread the frosting over the warm rolls and let it melt slightly… pure heaven!
Tip: For extra gooey rolls, drizzle 1 tablespoon of heavy cream or milk over them right before baking.
