Ultimate Homemade Cinnamon Rolls from Scratch

Instructions

1. In a large bowl or the bowl of a stand mixer, combine the warm milk, 1 teaspoon granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
2. Add ¼ cup granulated sugar, ½ cup melted butter, and the egg to the yeast mixture. Mix well.
3. Gradually add 3 cups of the flour and the salt. Mix with a dough hook on low speed (or by hand with a wooden spoon) until combined. Add the remaining 1 cup of flour, ½ cup at a time, until a shaggy dough forms. You may not need all of the flour.
4. Knead the dough with the dough hook on medium-low speed for 5-7 minutes, or by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth and elastic. The dough should be slightly tacky but not sticky.
5. Grease a large clean bowl with 1 tablespoon melted butter. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. While the dough is rising, prepare the filling: In a small bowl, cream together the softened butter, brown sugar, and ground cinnamon until well combined.
7. Once the dough has risen, punch it down gently to release air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 18×12 inches, using a rolling pin.
8. Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small ½-inch border on one of the long edges.
9. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal.
10. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches thick each).
11. Grease a 9×13 inch baking dish. Arrange the cinnamon roll slices in the prepared dish, leaving a little space between each roll.
12. Cover the baking dish with plastic wrap or a clean kitchen towel and let rise again in a warm place for 30-45 minutes, or until the rolls are visibly puffy and nearly touching.
13. Preheat your oven to 375°F (190°C) during the second rise.
14. Bake the cinnamon rolls for 20-25 minutes, or until golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent with aluminum foil.
15. While the rolls are baking, prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract and 1 tablespoon of milk or cream. Add more milk/cream if needed, 1 teaspoon at a time, until the frosting reaches your desired consistency.
16. Remove the baked cinnamon rolls from the oven and let them cool in the pan for about 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately and enjoy!

Tips

• Ensure your milk is the correct temperature (105-115°F) for activating the yeast. Too hot will kill it, too cold won't activate it.
• Don't over-flour your dough during kneading or rolling. A little flour is fine to prevent sticking, but too much will make the rolls dry.
• For extra soft and gooey rolls, you can pour a tablespoon of heavy cream over the rolls before the second rise. This keeps them incredibly moist.
• Use unflavored dental floss to cut the rolls for cleaner, perfectly round slices without squishing them.
• The rolls are best served warm, shortly after frosting. If you have leftovers, store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days, reheating gently before serving.