Ingredients
Equipment
Method
Instructions
- Warm milk to 110°F. Pour into a stand mixer bowl, sprinkle with yeast and 1 tbsp sugar. Let sit for 5-10 minutes until frothy.
- Add melted butter, remaining sugar, and egg to the yeast mixture. With the dough hook, add flour and salt. Mix on low until combined, then knead on medium for 5-7 minutes until smooth.
- Form dough into a ball, place in a lightly oiled bowl, and cover. Let rise in a warm place for 60-90 minutes, or until doubled in size.
- In a small bowl, mix the softened butter, brown sugar, and cinnamon into a paste.
- Punch down the dough. On a floured surface, roll into a 12x18-inch rectangle. Spread the filling evenly. Roll into a tight log and cut into 12 slices.
- Place rolls in a greased 9x13-inch pan. Cover and let rise for 30-45 minutes until puffy.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes until lightly golden brown.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy. Let rolls cool for 5-10 minutes, then frost.
Nutrition
Notes
For the softest rolls, be careful not to overbake.
You can use dental floss for a clean cut on the rolls.
Ensure your yeast is not expired for the best rise.
You can use dental floss for a clean cut on the rolls.
Ensure your yeast is not expired for the best rise.