Ingredients

Dough

• 1 cup warm milk
• 2 eggs, room temperature
• 1/3 cup butter, melted
• 4 1/2 cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
• 1 teaspoon salt
• 1/2 cup white sugar
• 1 package (1/4 ounce, or 2 1/4 teaspoons) active dry yeast; this method has not been tested with instant yeast

Filling

• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened

Icing

• 3 ounces cream cheese, softened
• 1/4 cup (4 tablespoons) butter, softened
• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

1. Warm the milk to approximately 105–110°F (40–43°C); check with a thermometer to avoid overheating the yeast.
2. Dissolve yeast in warm milk in a large bowl.
3. Add sugar, butter, salt, eggs, and flour. Mix well.
4. Knead dough into a large ball, using your hands dusted lightly with flour.
5. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size.
6. In a small bowl, thoroughly combine brown sugar and cinnamon.
7. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16 × 21-inch rectangle about 1/4 inch thick.
8. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture.
9. Roll up dough starting with the longer side and cut into 12 large rolls (or 18 smaller rolls).
10. Place rolls in a lightly greased 9 × 13-inch glass baking dish.
11. For same-day baking, cover the shaped rolls and let rise until puffy and nearly doubled, approximately 30 minutes. For overnight preparation instead, cover the shaped rolls and refrigerate promptly before the second rise. The next day, allow them to rise until puffy before baking; the time will vary.
12. Meanwhile, preheat oven to 350°F (175°C).
13. Bake rolls in preheated oven until golden brown, about 18–20 minutes.
14. While rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll.

Recipe information

• Prep time: Approximately 30 minutes
• Cook time: Approximately 18–20 minutes
• Total time: Approximately 2 hours 20 minutes, including rises; longer for overnight preparation
• Servings: 12 large rolls or 18 smaller rolls
• Difficulty: Intermediate — ●●●○○
• Cost: Economical — $$
• Region/Ethnic origin: American-style cinnamon rolls

Yeast and storage notes

Use active dry yeast as listed. Allow the dough to rise until puffy, since rising time depends on room temperature. Refrigerate leftover rolls with cream cheese frosting promptly.