Ingredients

DOUGH

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¾ cup (180 grams) milk (whole milk or 2% preferred)

2 ¼ teaspoons (one ¼-ounce package) quick-rise (instant) or active dry yeast*

¼ cup (50 grams) granulated sugar

4 tablespoons (57 grams) salted butter, melted and cooled

1 large egg plus 1 large egg yolk, at room temperature

3 cups (360 grams) bread flour, plus more as needed

¾ teaspoon kosher salt

Extra-virgin olive oil, for greasing the bowl

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FILLING

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4 tablespoons (57 grams) salted butter, softened

⅔ cup (142 grams) packed dark brown sugar

1 ½ tablespoons ground cinnamon

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CREAM CHEESE FROSTING

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4 oz (112 grams) cream cheese, softened

¾ cup (85 grams) powdered sugar

3 tablespoons salted butter, softened

½ teaspoon vanilla extract

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Instructions

1. Prepare the dough:

2. Place the warmed milk in the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top.

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If using active dry yeast, add the sugar now and let the yeast sit with the sugar until foamy, about 5 minutes.

If you haven’t already added the sugar, add it now, then add the melted butter, egg, and egg yolk.

Knead the dough:

If it’s too sticky (sticking to the bottom of the mixer), add another 1 to 3 tablespoons bread flour, 1 tablespoon at a time.

Generously dust a surface with flour. Turn out the dough and use a rolling pin to roll it into a 10 × 14-inch rectangle.

Prepare the filling:

Starting from the short side without the margin, tightly roll up the dough. Seal the edge by pinching the dough together. Make sure the log is seam-side down.

Cut ½ inch off both ends of the dough (ends won’t have enough filling). Discard or bake separately. Gently push the dough log inward on both ends to compact slightly.

Using unflavored dental floss or a serrated knife, cut the dough into nine 1-inch slices.

Line a round or square 9-inch pan with parchment paper. Place the rolls in the pan, cover with plastic wrap and a towel, and let rise again until puffed, doubled in size, and touching each other, 45 minutes to 1 hour.

Meanwhile, preheat the oven to 350°F.

Bake:

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Cream Cheese Frosting

1. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, powdered sugar, butter, and vanilla.

2. Beat on low speed for 30 seconds, then increase to medium-high speed until smooth and fluffy, 1 to 2 minutes.

3. Spread frosting over warm rolls and serve.

Storage

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Cover the pan with plastic wrap and foil or store individual rolls in airtight containers or silicone bags.

Refrigerate for up to 5 days.

Reheat individually in 15-second microwave intervals until warm.

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Recipe Notes

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If using quick-rise or instant yeast, you do not need to proof it first.

If using active dry yeast, dissolve it in warm milk until bubbles appear before adding the remaining ingredients. The dough may take longer to rise.

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Overnight option:

After placing rolls in the pan (after the first rise), cover and refrigerate overnight. In the morning, bring to room temperature for 30–45 minutes (second rise), then bake as directed.

Source: ambitiouskitchen.com/best-cinnamon-rolls