Ingredients
For the Dough:
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1 cup whole milk, warm
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2¼ tsp active dry yeast (1 packet)
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½ cup granulated sugar
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2 large eggs, room temperature
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½ cup unsalted butter, melted
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1 tsp salt
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4½ cups all-purpose flour
For the Filling:
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½ cup unsalted butter, softened
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1 cup brown sugar, packed
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2½ tbsp cinnamon
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Optional: pinch of nutmeg or cloves
For the Frosting:
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4 oz cream cheese, softened
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¼ cup unsalted butter, softened
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1½ cups powdered sugar
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1 tsp vanilla extract
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2–3 tbsp milk (to adjust consistency)
Instructions
1. Make the Dough
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In a bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit 5–10 minutes until foamy.
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Add eggs, melted butter, sugar, and salt. Mix until combined.
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Gradually add flour until a soft dough forms.
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Knead 8–10 minutes until smooth.
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Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled.
2. Prepare the Filling
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Mix brown sugar and cinnamon in a small bowl.
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Roll dough into a 16×12-inch rectangle.
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Spread softened butter over dough and sprinkle evenly with cinnamon sugar.
3. Roll and Slice
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Roll dough tightly from the long edge into a log.
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Cut into 12 even pieces.
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Arrange in a greased 9×13-inch baking dish.
4. Second Rise
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Cover and let rolls rise for 45–60 minutes until puffy.
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Make-ahead tip: Cover tightly and refrigerate overnight. Let come to room temp in the morning for 30–45 minutes before baking.
5. Bake
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Preheat oven to 350°F (175°C).
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Bake 25–30 minutes until golden and cooked through.
6. Frost and Serve
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Beat frosting ingredients until smooth and creamy.
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Spread over warm rolls. Serve fresh and gooey!