Cinnamon roll

Ingredients

For the Dough:

• ¾ cup warm milk (around 105°F to 110°F)
• 1 packet (2 ¼ tsp) active dry yeast or instant yeast
• ⅓ cup granulated sugar (divided)
• 2 large eggs (room temperature)
• ⅓ cup unsalted butter, melted (but not hot)
• 4 to 4 ½ cups all-purpose flour (or bread flour for a chewier texture)
• 1 tsp salt

For the Cinnamon Filling:

• ⅓ cup unsalted butter, very soft and room temperature
• 1 cup packed dark brown sugar
• 2 ½ tbsp ground cinnamon

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• 1 to 2 tbsp milk (if needed to thin it out)

Step-by-Step Instructions

Phase 1: Making the Dough

1. Activate the Yeast: In a large bowl (or stand mixer bowl), combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5 to 10 minutes until it becomes frothy.
2. Mix Wet Ingredients: Whisk the remaining sugar, eggs, and melted butter into the yeast mixture.
3. Add Dry Ingredients: Add the flour and salt. Using a wooden spoon or a stand mixer fitted with the dough hook attachment, mix until a dough forms.
4. Knead: Knead the dough for 8 to 10 minutes by hand (or 5 to 7 minutes in a mixer) until it is smooth and elastic. It should be slightly tacky, but not stick to your fingers.
5. First Rise: Shape the dough into a ball, place it in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.

Phase 2: Assembling the Rolls

1. Roll Out the Dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, roughly 12×18 inches.
2. Add Filling: Spread the softened butter evenly over the dough, leaving a small border at the edges. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the butter, patting it down gently.
3. Roll and Slice: Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal slices (using unflavored dental floss or a sharp serrated knife works best to avoid squishing them).
4. Second Rise: Place the rolls in a greased 9×13-inch baking pan. Cover and let rise a second time for 30 to 45 minutes until puffy.

Phase 3: Baking and Frosting

1. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they are just golden brown on top. (Don’t overbake, or they will dry out!)
2. Make the Frosting: While the rolls bake, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
3. Frost and Serve: Spread the cream cheese frosting over the cinnamon rolls while they are still warm so it melts slightly into all the cracks. Serve and enjoy!

Chef’s Tips for Success

• The Heavy Cream Trick (Optional): Pour about ⅓ cup of warm heavy cream over the risen rolls right before putting them in the oven. It bakes into the dough and makes them extraordinarily gooey and soft, like Cinnabon!
• Make-Ahead Option: You can assemble the rolls the night before, cover them, and put them in the fridge overnight. In the morning, let them sit at room temperature for about 45 minutes to finish rising before baking.