Ingredients:

  • 1 cup Whole Milk, warmed to 105–115°F (40–46°C)
  • 2 ¼ teaspoons Active Dry Yeast
  • ½ cup Granulated Sugar, divided (2 tbsp for yeast, remainder for dough)
  • ½ cup (1 stick) Unsalted Butter, melted and cooled slightly (for dough)
  • 2 large Eggs, room temperature
  • 1 teaspoon Fine Sea Salt
  • 4 ½ – 5 cups All-Purpose Flour
  • ½ cup (1 stick) Unsalted Butter, softened to room temperature (for filling)
  • 1 cup Light Brown Sugar, packed (for filling)
  • 2 tablespoons Ground Cinnamon (for filling)
  • 4 ounces Cream Cheese, softened (for glaze)
  • ¼ cup (½ stick) Unsalted Butter, softened (for glaze)
  • 1 teaspoon Vanilla Extract
  • 2 cups Icing (Confectioners') Sugar, sifted
  • 2–4 tablespoons Whole Milk or Cream (for thinning glaze)

Instructions:

  1. Activate the Yeast (The Bloom): In the stand mixer bowl, combine warm milk, yeast, and 2 tablespoons of granulated sugar. Let sit for 5–10 minutes until foamy and active.
  2. Mix Wet Ingredients: Whisk in the remaining granulated sugar, melted butter, eggs, and salt until combined.
  3. Add Flour: Gradually add the all-purpose flour, 1 cup at a time, mixing on low speed until a shaggy dough forms.
  4. Knead: Knead using the dough hook for 6–8 minutes (or 10–12 minutes by hand) until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. It should be slightly tacky, but not sticky.
  5. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover tightly and allow to rise in a warm, draught-free place for 1 to 1.5 hours, or until doubled in size.
  6. Prepare Filling: While the dough proofs, mix the softened butter, brown sugar, and cinnamon in a small bowl until creamy and well combined.
  7. Roll the Dough: Once proofed, punch down the dough gently and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 12 x 18 inches (30 x 45 cm).
  8. Spread the Filling: Spread the cinnamon-sugar mixture evenly over the dough, leaving a small ½-inch (1.2 cm) border along one of the longer edges.
  9. Roll and Slice: Starting with the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Slice the log into 12 even pieces (approximately 1.5 inches / 4 cm wide). Use dental floss or kitchen string for clean cuts.
  10. Second Proof: Arrange the rolls cut-side up in the prepared, lightly greased baking dish (9x13 inch). Cover again and allow to rise for another 45–60 minutes, or until puffy and almost doubled.
  11. Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes, rotating the pan halfway through, until the rolls are golden brown and cooked through in the centre.
  12. Cool Slightly: Remove from the oven and allow the Cinnamon Rolls to cool in the pan for 10 minutes.
  13. Make the Glaze: While the rolls cool, beat the softened cream cheese and butter until smooth. Gradually beat in the sifted icing sugar and vanilla. Add milk/cream, one tablespoon at a time, until the glaze reaches a smooth, spreadable consistency.
  14. Glaze and Serve: Drizzle or spread the glaze generously over the warm rolls. Serve immediately while still warm and gooey.