This recipe makes bakery-style rolls with a soft dough, a rich cinnamon filling, and a smooth cream cheese glaze.
Ingredients
For the Dough:
- Warm milk: 1 cup (about 45°C)
- Instant yeast: 1 packet (2 ¼ tsp)
- Granulated sugar: ½ cup
- Melted butter: ⅓ cup (unsalted)
- Egg: 1 large (at room temperature)
- Salt: 1 tsp
- All-purpose flour: 4 to 4 ½ cups
For the Filling:
- Brown sugar: 1 cup (packed)
- Ground cinnamon: 2 ½ tbsp
- Softened butter: ⅓ cup (not melted)
For the Cream Cheese Glaze:
- Cream cheese: 4 oz (softened)
- Butter: ¼ cup (softened)
- Powdered sugar: 1 ½ cups
- Vanilla extract: 1 tsp
- Milk: 1–2 tbsp (to adjust consistency)
Instructions
- Prepare the Yeast: In a large bowl, combine warm milk and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5 minutes until foamy.
- Make the Dough: Add the rest of the sugar, melted butter, egg, and salt. Gradually add the flour, mixing until a soft dough forms.
- Knead: Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour (or until doubled).
- Roll Out: Punch the dough down and roll it into a large rectangle (about 12×18 inches).
- Add Filling: Spread the softened butter over the dough. Mix the brown sugar and cinnamon together, then sprinkle it evenly over the butter.
- Roll and Cut: Roll the dough up tightly starting from the long edge. Cut into 12 even rolls using a sharp knife or unflavored dental floss for a clean cut.
- Second Rise: Place rolls in a greased 9×13 inch baking pan. Cover and let rise for another 30–45 minutes.
- Bake: Preheat oven to 175°C (350°F). Bake for 20–25 minutes or until lightly golden brown.
- Glaze: While the rolls are baking, whisk the glaze ingredients together until smooth. Spread the glaze over the rolls while they are still warm.
Pro-Tips
- The Flour Secret: Don’t add too much flour; the dough should be slightly tacky to ensure the rolls stay soft.
