Cinnamon Rolls (Print Version)

# Ingredients:

→ For the Dough

01 - 1 cup warm milk (100-110°F)
02 - 3 teaspoons (1 packet) active dry yeast
03 - 1/3 cup granulated sugar
04 - 1/3 cup unsalted butter, melted
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 4 cups bread flour
08 - 1 teaspoon salt

→ For the Filling

09 - 1/3 cup unsalted butter, melted
10 - 1 cup brown sugar
11 - 1 1/2 tablespoons ground cinnamon

→ For the Frosting

12 - 8 ounces cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 1 teaspoon vanilla extract
15 - 2 tablespoons milk
16 - 2 cups powdered sugar

# Instructions:

01 - Heat 1 cup of milk in the microwave in 15-30 second intervals until it reaches 100-110°F. It should be warm to the touch but not hot. Pour the warm milk into the bowl of a stand mixer (or a large mixing bowl if kneading by hand). Sprinkle the active dry yeast over the milk. Allow the yeast to bloom for about 5 minutes until it becomes foamy and bubbly.
02 - Add the sugar, melted butter, eggs, and vanilla to the milk-yeast mixture. Mix until combined. Gradually add the bread flour and salt, mixing on low speed until the dough starts to come together. Increase to medium speed and knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, turn onto a floured surface and knead for about 10 minutes.
03 - Place the dough in a large greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
04 - While the dough is rising, mix the brown sugar and cinnamon in a small bowl. Melt the butter for the filling and set aside.
05 - Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 16x24 inches. Brush the melted butter over the entire surface of the dough. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, leaving a 1/2-inch border along one long edge.
06 - Starting from the long edge without the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 2 inches thick.
07 - Place the rolls in a greased 9x13 inch baking dish, leaving a little space between each roll. Cover and let rise for an additional 30-45 minutes, or until puffy and nearly doubled in size.
08 - Preheat the oven to 350°F. Bake the rolls for 20-25 minutes, or until golden brown on top.
09 - While the rolls are baking, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Add the vanilla extract and milk, then gradually mix in the powdered sugar until smooth.
10 - Allow the cinnamon rolls to cool for 5-10 minutes before spreading the frosting over the warm rolls. Serve warm and enjoy!

# Notes:

01 - The temperature of the milk is crucial - too hot will kill the yeast, too cool won't activate it properly.
02 - You can prepare these rolls the night before and refrigerate them after shaping. In the morning, allow them to come to room temperature and rise for about 1 hour before baking.
03 - For extra-gooey rolls, you can pour 1/4 cup of heavy cream over the rolls just before baking.
04 - Store leftover rolls covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds before serving.

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