Ingredients

2 1/4 teaspoons (1 packet) active dry yeast

1/4 cup lukewarm water

1 1/2 cups warm milk (scalded and cooled to warm)

1/2 cup granulated sugar

3 large eggs (room temperature)

5 1/2 to 6 cups all-purpose or bread flour

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened (for dough)

1/2 cup (1 stick) unsalted butter (melted for filling)

1 cup brown sugar

1 cup granulated sugar (for filling)

Ground cinnamon (to taste)

3 cups powdered sugar

4 ounces cream cheese (softened)

1/2 teaspoon pure vanilla extract

2-4 tablespoons whole milk (for icing)

Instructions

Step 1: In a large mixing bowl of a stand mixer, dissolve the yeast in the warm water. Add the warm milk, sugar, and eggs.

Step 2: Attach the dough hook and gradually add the flour and salt. Scrape the bowl occasionally with a rubber spatula. Cut the softened butter into small pieces and incorporate it into the dough. Beat until smooth, about 5-7 minutes.

Step 3: Turn the dough out onto a lightly floured surface and knead for 5-6 minutes until smooth. It will be sticky. Shape into a ball and place in a greased bowl. Cover with plastic wrap and a kitchen towel. Let rise in a warm spot until doubled, about 1 hour.

Step 4: Punch down the dough and knead a few minutes on a floured surface. Return it to the bowl, cover, and let rise again until doubled, 30 minutes to 1 hour.

Step 5: Refrigerate the dough for 2-4 hours or overnight.

Step 6: In a medium bowl, combine granulated sugar, brown sugar, and ground cinnamon to your taste. Cover and set aside.

Step 7: Roll the chilled dough on a floured surface into a rectangle about 1/2 to 3/4 inch thick.

Step 8: Brush the melted butter evenly over the dough. Spread the cinnamon sugar mixture evenly on top using your hand.

Step 9: Starting from the long edge, roll the dough tightly. Brush the edge with melted butter and press to seal. Cut into 2-inch thick rolls.

Step 10: Arrange the rolls in greased baking pans or a parchment-lined sheet pan sprayed with cooking spray. Cover loosely and refrigerate for 2-4 hours or overnight. (You can freeze them at this point if desired.)

Step 11: Prepare the icing by mixing powdered sugar, softened cream cheese, vanilla extract, and milk in a bowl. Adjust milk to reach desired thickness. Cover and set aside.

Step 12: Preheat oven to 375°F (190°C). Brush rolls with egg wash, heavy cream, or half & half.

Step 13: Bake for 25-30 minutes or until lightly golden.

Step 14: Cool rolls on a rack for 10 minutes, then spoon the icing over the top.

Step 15: Enjoy immediately. Store leftovers in an airtight container in the refrigerator.

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for a softer roll.

Adjust cinnamon amount based on your preference for spice.

For extra gooey rolls, add chopped nuts or raisins to the filling.

Try glazing with simple vanilla or maple icing as an alternative to cream cheese.

Cover dough with a damp cloth while rising to keep it moist.

FAQs

Can I make cinnamon rolls without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface. It will take a bit more effort, about 10-12 minutes, but the results will be just as delicious.

Why are my cinnamon rolls dense instead of fluffy?

Dense rolls often result from not allowing the dough to rise enough or using water that is too hot and kills the yeast. Make sure your liquid is warm, not hot, and give the dough enough time to double in size during rising.