Dessert: United States – Soft Cinnamon Rolls with Cream Cheese Icing

Serving Size: 12

Approximate Time

Prep 40 min

Cook 25 min

Additional 1 hr

Total 2 hrs

Ingredients

1 cup (240 ml) warm whole milk (about 110°F)
1 / 4 cup (50 g) granulated sugar
2 1 / 4 tsp (1 packet, 7 g) active dry yeast
1 / 4 cup (57 g) unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 tsp fine salt
3 1 / 2 to 4 cups (420–480 g) all-purpose flour, as needed
Neutral oil or nonstick spray for greasing
1 / 2 cup (113 g) unsalted butter, softened
3 / 4 cup (150 g) packed light brown sugar
2 1 / 2 tbsp ground cinnamon
Pinch of salt
1 tsp vanilla extract (optional)
4 oz / 113 g cream cheese, softened
2 tbsp (28 g) unsalted butter, softened
1 cup (120 g) powdered sugar
1 tsp vanilla extract
1 to 2 tbsp (15 to 30 ml) milk or heavy cream
Pinch of salt

Instructions

Bloom the yeast: In the bowl of a stand mixer (or a large mixing bowl), whisk warm milk with granulated sugar. Sprinkle yeast over the top and let stand 5–10 minutes until foamy.
Make the dough: Add melted butter, eggs, and salt to the foamy yeast mixture and whisk to combine. Add 3 1/2 cups (420 g) flour and mix with the dough hook (or a wooden spoon) until a soft, slightly sticky dough forms. If needed, add more flour 1–2 tbsp at a time until the dough pulls cleanly from the sides but still feels tacky.
Knead: Knead with a mixer on medium-low or by hand until smooth and elastic, 6–8 minutes. Lightly grease a bowl, place the dough inside, turn to coat, cover, and let rise in a warm spot until doubled, about 1–1 1/2 hours.
Prepare the filling: In a small bowl, stir together brown sugar, cinnamon, and a pinch of salt. Keep the softened butter and optional vanilla ready.
Shape: Punch down the dough and roll it on a lightly floured surface into a 12-by-18-inch rectangle. Spread the softened butter evenly over the dough, leaving a 1/2-inch border on one long edge. Sprinkle the cinnamon-sugar evenly over the butter; drizzle vanilla over if using. Starting from the opposite long edge, roll up tightly into a log, seam side down.
Cut: Trim the ends if needed, then slice into 12 even rolls (about 1 1/2 inches thick) using a sharp knife or unflavored dental floss.
Second rise: Arrange rolls in a greased or parchment-lined 9x13-inch pan. Cover and let rise until puffy, 30–45 minutes. Near the end, preheat the oven to 350°F (175°C).
Bake: Bake 22–26 minutes, until the tops are golden and the centers are set (about 190°F internal). Tent loosely with foil if browning too quickly.
Make the icing: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt; beat until creamy. Mix in milk, 1 tbsp at a time, until spreadable.
Finish: Spread half the icing over the warm rolls right out of the oven. Cool 10 minutes, then spread the remaining icing. Serve warm.
Make-ahead option: After slicing and placing in the pan, cover and refrigerate up to 16 hours. When ready to bake, let rolls sit at room temperature 45–60 minutes until puffy, then bake as directed.