Ingredients
For the Dough:
* Warm Milk: 1 \frac{1}{2} cups (approx. 110°F/43°C)
* Yeast: 1 packet (2 1/4 tsp) instant or rapid-rise yeast
* Sugar: 1/3 cup to 1/2 cup granulated sugar
* Butter: 6 tbsp unsalted butter, softened or mostly melted
* Egg: 1 large egg, room temperature
* Flour: 4 \frac{1}{2} cups all-purpose flour
* Salt: 1 tsp salt
For the Filling:
* Butter: 1/2 cup (1 stick) unsalted butter, very soft
* Brown Sugar: 2/3 cup to 1 cup packed light or dark brown sugar
* Cinnamon: 1 to 1 \frac{1}{2} tbsp ground cinnamon
For the Cream Cheese Frosting:
* Cream Cheese: 4 oz brick cream cheese, softened
* Butter: 1/2 cup (1 stick) unsalted butter, softened
* Powdered Sugar: 1 to 3 cups (depending on desired thickness)
* Vanilla: 1 tsp pure vanilla extract
* Milk/Cream: 1–2 tbsp (to thin as needed)
Instructions
* Make the Dough: Whisk warm milk, sugar, and yeast in a large bowl and let sit for 5 minutes until foamy. Add the butter, egg, salt, and half the flour.
* Knead: Gradually add the remaining flour and knead (by hand or with a dough hook) for about 5–10 minutes until the dough is smooth and slightly tacky.
* First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1–2 hours or until doubled in size.
* Shape: Punch down the dough and roll it out on a floured surface into a large rectangle (approx. 12×18 inches).
* Fill: Spread the softened butter over the dough, leaving a small border. Mix the brown sugar and cinnamon together and sprinkle it evenly over the butter.
* Roll and Cut: Roll the dough tightly from the long side into a log. Slice into 12 even rolls using a sharp knife or unflavored dental floss for the cleanest cuts.
* Second Rise: Place rolls into a greased 9×13-inch baking pan. Cover and let rise for another 30–60 minutes until they look puffy and are touching.
* Bake: Preheat oven to 350°F (175°C). Bake for 20–30 minutes or until the tops are just beginning to turn golden brown.
* Frost: While baking, beat the frosting ingredients together until smooth and fluffy. Spread the frosting generously over the rolls while they are still warm to get that beautiful, slightly melty look from the photo.
> Gooey Secret Hack: For the ultimate “Cinnabon” texture, many people now pour 1/2 cup of heavy cream over the rolls just before they go into the oven.
