Cinnamon Rolls

Ingredients

• 1 cup warm milk ((110-120F) (240mL))
• 5 tablespoons granulated sugar (63g)
• 2¼ teaspoons active dry yeast ((.25oz/7g packet))
• 4⅔ cups all-purpose flour (plus more for dusting (560g))
• ⅓ cup packed light brown sugar (73g)
• ½ cup unsalted butter (melted (113g))
• 1 large egg (room temperature)
• 1 tablespoon vanilla extract
• 1½ teaspoon salt
• ½ teaspoon cinnamon
• 6 tablespoons unsalted butter (room temperature (85g))
• ½ cup light brown sugar (110g)
• 1½ tablespoons cinnamon
• 4 ounces cream cheese (room temperature (113g))
• 2 tablespoons butter (room temperature)
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 cups powdered sugar (240g)
• 1 to 2 tablespoons milk

Method

1. Add 1 cup of warm milk (about 110°F) to the bowl of a stand mixer.
2. Add 5 tablespoons of granulated sugar and 2¼ teaspoons of active dry yeast to the warm milk.
3. Mix and set aside for about 5 minutes until frothy.
4. In a large bowl, measure out 4⅔ cups of all-purpose flour, ⅓ cup of light brown sugar, 1½ teaspoons of salt, and ½ teaspoon of cinnamon.
5. Melt ½ cup of butter in a microwave-safe bowl in 10-15 second bursts at 50% power.
6. Add the melted butter, 1 large egg, and 1 tablespoon of vanilla extract to the yeast mixture.
7. Combine the dry ingredients and wet ingredients in the mixer and mix until a soft dough forms.
8. Dot the softened butter over the dough and spread into an even layer.
9. Spread a mixture of cinnamon and light brown sugar over the dough.
10. Roll the dough into a log, starting from the side with less butter and cinnamon sugar, and fold over the other edge.
11. Cut the rolled dough into 2-inch slices using unwaxed dental floss or string.
12. Place the slices in a buttered 9x13-inch baking dish.