Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until the yeast is foamy. Add the granulated sugar, melted butter, and eggs, and mix well.
- Gradually add the flour and salt to the yeast mixture, stirring until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and roll it out on a floured surface into a 16x12 inch rectangle. Spread the softened butter evenly over the dough, leaving a 1-inch border around the edges.
- Mix the brown sugar and cinnamon in a small bowl, then sprinkle it evenly over the butter. Roll the dough tightly from the long side, pinching the seam to seal.
- Cut the roll into 12 equal pieces and place them in a greased 9x13 inch baking dish. Cover and let them rise for another 30-45 minutes.
- Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes or until golden brown.
- While the rolls are baking, prepare the frosting. Beat the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Spread the frosting over the warm rolls before serving.
Notes
Chef's Tips:
• For best results, use room temperature ingredients for the dough and frosting
• Avoid over-kneading the dough to prevent tough rolls
• Serve warm for the best texture and flavor
Food Safety:
• Ensure the milk is at the right temperature to activate the yeast without killing it
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week