Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 420kcal
Warm the milk to about 110-115°F ($43-46°C$). Pour it into the bowl of a stand mixer. Sprinkle the yeast over the milk and add 1 tsp of the granulated sugar. Let sit for 5-10 minutes until foamy.
Attach the dough hook. Add the remaining granulated sugar, melted butter, egg, and egg yolk. Mix on low speed to combine.
With the mixer on low, gradually add 3.5 cups of the flour and the salt. Once combined, increase speed to medium-low and knead for 5-7 minutes, until the dough is smooth and elastic. If still very sticky, add the remaining 1/2 cup of flour, 1 tablespoon at a time.
Transfer the dough to a large, lightly oiled bowl and turn to coat. Cover the bowl with a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
Once the dough has risen, punch it down. Transfer it to a lightly floured surface.
Roll the dough into a large rectangle, about 18x12 inches.
Spread the 1/2 cup of softened butter for the filling evenly over the dough, leaving a small 1/2-inch border on one of the long edges.
In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle this mixture evenly over the butter.
Tightly roll up the dough, starting from the long edge. Pinch the seam (the bare edge) to seal the log.
Using a sharp knife or unflavored dental floss, cut the log into 12 equal-sized rolls.
Place the rolls cut-side up in a greased 9x13 inch baking pan. Cover the pan and let the rolls rest for another 30 minutes. While they rest, preheat your oven to 375°F ($190°C$).
Bake the rolls for 20-25 minutes, or until they are lightly golden brown on top.
While the rolls are baking, prepare the frosting. In a medium bowl, use an electric mixer to beat the softened cream cheese and butter together until smooth.
Add the powdered sugar, vanilla extract, and pinch of salt. Beat on low speed to combine, then increase to high speed and beat for 2-3 minutes until light and fluffy.
Let the cinnamon rolls cool for about 10-15 minutes before spreading the frosting over the top. Serve warm.
Servings 12
Make-Ahead / Overnight Option: After placing the cut rolls in the baking pan (Step 7), cover them tightly with plastic wrap and place them in the refrigerator overnight (up to 16 hours). The next morning, remove the pan from the fridge and let it sit at room temperature for 45-60 minutes while the oven preheats. Bake as directed.
For Softer Rolls: Using whole milk and the egg yolk is key! These add fat and richness, which creates a softer, more tender crumb.
Room Temperature Ingredients: For the dough and the frosting, having your eggs, butter, and cream cheese at true room temperature is crucial. It helps the dough rise properly and ensures the frosting is smooth and lump-free.
Measuring Flour: For the most accurate measurement, spoon the flour into your measuring cup and then level it off with a knife. Do not scoop directly from the bag, as this packs the flour and can result in dry, tough rolls.
Don't Over-bake: The rolls should be a light golden brown. Over-baking will make them dry. They will continue to cook a bit in the hot pan after you remove them from the oven.
Variations: Feel free to add 1/2 cup of chopped pecans, walnuts, or raisins to the cinnamon-sugar filling before rolling up the dough.