Homemade Cinnamon Rolls with Cream Cheese Frosting

Instructions

1. 1

   Combine the warmed milk, yeast, and 1 tablespoon of granulated sugar in a large bowl, then let the mixture sit for 5-10 minutes until foamy and fragrant, indicating the yeast is active.

2. 2

   Add the softened butter, remaining granulated sugar, egg, and salt to the yeast mixture, stirring until fully incorporated.

3. 3

   Gradually mix in the flour, one cup at a time, until a shaggy dough forms that pulls away from the sides of the bowl.

4. 4

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth, elastic, and slightly tacky, developing the gluten structure needed for fluffy rolls.

5. 5

   Place the kneaded dough in a lightly buttered bowl, turning it to coat all sides, then cover with a damp kitchen towel and let it rise in a warm spot for 1.5-2 hours until it has doubled in size.

6. 6

   Mix together the brown sugar and ground cinnamon in a small bowl, creating the fragrant filling for the rolls.

7. 7

   Turn the risen dough out onto a work surface and gently press it into a 16 by 10-inch rectangle, being careful not to deflate it completely.

8. 8

   Spread 3 tablespoons of softened butter evenly across the entire surface of the dough rectangle, leaving a thin border on all edges.

9. 9

   Sprinkle the cinnamon-sugar mixture generously and evenly over the buttered dough, then starting from the long side, roll the dough tightly into a log, sealing the seam by pressing gently with your fingers.

10. 10

    Cut the log into 12 equal rolls using a sharp knife, wiping the blade between cuts to ensure clean edges without compressing the dough, then arrange the rolls in a buttered 9 by 13-inch baking pan.

11. 11

    Cover the pan loosely with a damp towel and allow the rolls to proof for 45 minutes to 1.5 hours at room temperature until they're puffy and nearly touching each other.

12. 12

    Preheat your oven to 350°F and bake the rolls for 20-28 minutes until the tops turn golden brown but the centers remain slightly soft and yielding.

13. 13

    Remove the rolls from the oven and let them cool for 5-10 minutes while still in the pan, allowing the structure to set slightly before frosting.

14. 14

    Beat together the softened cream cheese and butter until light and fluffy, then add the powdered sugar, vanilla extract, and pinch of salt, beating until smooth and spreadable.

15. 15

    Spread the frosting generously over the warm (not hot) rolls, allowing it to melt slightly into the crevices, then serve immediately or store in an airtight container.