Cinnamon Rolls

Homemade Cinnamon Rolls

Dough Ingredients

• ¾ cup warm milk (about 110°F / warm, not hot)

• 2¼ teaspoons active dry yeast (1 packet)

• ¼ cup granulated sugar

• 1 large egg + 1 egg yolk

• ¼ cup butter, melted

• 3 cups all-purpose flour

• ¾ teaspoon salt

Cinnamon Filling

• ½ cup brown sugar

• 2 tablespoons ground cinnamon

• ¼ cup butter, softened

Cream Cheese Icing

• 4 oz cream cheese, softened

• 2 tablespoons butter, softened

• ¾ cup powdered sugar

• 1 teaspoon vanilla extract

• 1–2 tablespoons milk (as needed)

Instructions

1. Make the Dough

1. In a large bowl, combine warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.

2. Mix in egg, egg yolk, and melted butter.

3. Add flour and salt. Mix until a soft dough forms.

4. Knead on a floured surface for 8–10 minutes (or 5 minutes with a mixer) until smooth.

5. Place dough in a greased bowl, cover, and let rise 1–1½ hours, until doubled.

2. Prepare the Rolls

1. Roll dough into a 14×9-inch rectangle.

2. Spread softened butter over dough.

3. Mix brown sugar and cinnamon; sprinkle evenly.

4. Roll tightly from the long side and cut into 12 rolls.

5. Place in a greased 9×13-inch pan. Cover and let rise 30–45 minutes.

3. Bake

• Preheat oven to 350°F (175°C).

• Bake for 22–26 minutes, until lightly golden.

4. Make the Icing

1. Beat cream cheese and butter until smooth.

2. Add powdered sugar, vanilla, and milk until creamy.

3. Spread over warm rolls.

Tips for Extra Soft Rolls

• Pour ¼ cup warm cream over rolls just before baking

• Don’t overbake—slightly under is better than dry

• Use bread flour for extra fluffiness

If you’d like, I can also:

• Make them overnight

• Give a quick no-yeast version

• Add pecans or caramel

• Adjust for smaller batches