These soft, fluffy cinnamon rolls are swirled with brown sugar and cinnamon, then topped with a creamy vanilla glaze that melts into every delicious layer. Perfect for breakfast, brunch, or a sweet treat, they fill your kitchen with an irresistible aroma as they bake. One bite of these pillowy-soft rolls will have everyone coming back for seconds.
⏱️180 min
📊Medium
👥12 servings
🍽️Snack
vegetarianfamilyfestive
Ingredients
500 gall-purpose flour
240 mlwhole milk
60 gbutter
50 ggranulated sugar
7 gactive dry yeast
5 gsalt
1 pieceegg
100 gbrown sugar
12 gground cinnamon
40 gbutter for filling
100 gcream cheese
150 gpowdered sugar
5 mlvanilla extract
Instructions
1WARM THE MILK AND ACTIVATE THE YEAST: Heat the milk to approximately 110°F (43°C) until it's warm to the touch but not hot, as excessive heat will kill the yeast. Pour the warm milk into a large mixing bowl, add the granulated sugar and yeast, and stir gently to combine. Let this mixture sit undisturbed for about 5-10 minutes until it becomes foamy and fragrant, indicating the yeast is active and ready to work its magic.
2CREATE THE DOUGH: Add the egg, melted butter, flour, and salt to the yeast mixture and mix with an electric mixer fitted with a dough hook on medium speed for about 8-10 minutes until the dough becomes smooth, elastic, and slightly sticky. The dough should pull away from the sides of the bowl but still stick slightly to the bottom. If it's too sticky, add a tablespoon of flour at a time; if too dry, add milk by the teaspoon until you achieve the perfect consistency.
3FIRST RISE: Transfer the dough to a lightly buttered bowl, turning it to coat all sides with butter, which prevents a dry crust from forming. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free location for 60-90 minutes until it has doubled in size. You can tell it's ready when you poke it gently and the indentation remains rather than springing back immediately.
4SHAPE THE ROLLS: Punch down the dough gently to release excess gas, then turn it out onto a lightly floured surface and roll it into a 16x12 inch rectangle with a thickness of about ¼ inch. Mix the brown sugar and cinnamon together in a small bowl, then spread the softened filling butter evenly across the entire surface of the dough rectangle. Sprinkle the cinnamon-sugar mixture evenly over the butter, ensuring complete coverage from edge to edge for consistent flavor in every bite.
5ROLL AND CUT: Starting from the long edge closest to you, tightly roll the dough into a log, pinching the seam along the bottom edge to seal it properly. Using a sharp serrated knife or unflavored dental floss (which cuts cleaner than knives), divide the roll into 12 equal pieces, each about 1-1.5 inches wide. Arrange the rolls cut-side up in a generously buttered 9x13 inch baking pan, spacing them about ½ inch apart to allow room for expansion.
6SECOND RISE: Cover the pan loosely with a damp towel or plastic wrap and let the rolls rise in a warm location for 45-60 minutes until they're puffy and nearly touching each other. They should increase noticeably in size and feel soft and airy. Preheat your oven to 350°F (175°C) about 15 minutes before you expect the rolls to finish rising.
7BAKE THE ROLLS: Remove the covering from the pan and place it in the preheated 350°F (175°C) oven for 25-30 minutes until the rolls are golden brown on top and a toothpick inserted into the center comes out with minimal sticky dough. The rolls should feel firm but still tender, and the bottoms should be lightly browned. If the tops brown too quickly, loosely tent with foil during the final 10 minutes of baking.
8PREPARE THE GLAZE: While the rolls bake, beat the cream cheese and butter together in a bowl until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar and vanilla extract, beating on medium speed until the glaze is smooth, creamy, and spreadable with no lumps. The consistency should be thick enough to hold peaks but thin enough to spread easily over warm rolls.
9GLAZE AND SERVE: Remove the rolls from the oven and let them cool for just 2-3 minutes until they're warm but not scalding hot, which allows the glaze to set slightly without completely melting. Spread or drizzle the cream cheese glaze generously over the warm rolls, allowing it to seep into the crevices and around the sides. Serve warm for the best flavor and texture, as the rolls are most tender and the glaze most luxurious when enjoyed fresh from the oven.