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Cinnamon Rolls

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Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls

Ingredients
  

For the Dough:

  • 1 cup warm milk about 110°F
  • 2 1/4 tsp instant yeast
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter melted
  • 2 large eggs
  • 1/2 tsp salt
  • 4 1/2 cups all-purpose flour more as needed

For the Filling:

  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar
  • 2 1/2 tbsp ground cinnamon
  • For the Cream Cheese Glaze:
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 2 –3 tbsp milk to desired consistency

Instructions
 

  • 1️⃣ In a large bowl, whisk warm milk and yeast. Let sit for 5 minutes until foamy.
  • 2️⃣ Add sugar, melted butter, eggs, and salt. Mix well. Gradually stir in flour until a soft dough forms.
  • 3️⃣ Knead dough on a floured surface for 5–7 minutes (or use a mixer with dough hook) until smooth and elastic.
  • 4️⃣ Place in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
  • 5️⃣ Punch down dough and roll out into a 16×12 inch rectangle. Spread softened butter all over.
  • 6️⃣ Sprinkle evenly with brown sugar and cinnamon. Roll up tightly from the long side and cut into 12 rolls.
  • 7️⃣ Place rolls in a greased 9×13 pan. Cover and let rise another 30–40 minutes.
  • 8️⃣ Bake at 350°F for 25–30 minutes, until golden brown.
  • 9️⃣ While rolls bake, beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and milk, and mix to a thick, pourable glaze.
  • 🔟 Drizzle glaze over warm rolls and serve!

Notes

  • For overnight rolls: cover after step 7 and refrigerate overnight. Let come to room temp and rise before baking.
  • Add chopped pecans to the filling for a nutty crunch.
  • You can substitute active dry yeast — just let it bloom in warm milk longer.