Cinnamon Roll Recipe

Prepare the dough

In a large bowl, combine 3 1/2 cups of flour, sugar, salt, and instant yeast. Mix to combine.

In a small saucepan, warm the milk and butter over medium heat until the butter is melted and the mixture is warm to the touch (about 110°F / 43°C).

Pour the warm milk mixture into the dry ingredients. Add the eggs and mix until a soft dough forms.

Gradually add the remaining flour, 1/4 cup at a time, mixing until the dough pulls away from the sides of the bowl and is slightly sticky but manageable.

Knead the dough on a lightly floured surface for about 6–8 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.

Prepare the filling

In a small bowl, mix together the brown sugar and ground cinnamon.

Punch down the risen dough and roll it out on a lightly floured surface into a 16x12-inch rectangle.

Spread the softened butter evenly over the dough.

Sprinkle the cinnamon sugar mixture evenly over the buttered dough.

Starting from the long edge, tightly roll up the dough into a log. Cut into 12 even slices.

Place the rolls in a greased 9x13-inch baking dish. Cover and let rise for another 30–40 minutes until puffy.

Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown and cooked through.

Make the icing

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.

Add the powdered sugar and vanilla extract. Beat until well combined.

Add the milk and mix until the icing is smooth and spreadable. Adjust consistency with more milk if needed.

Spread the icing over the warm cinnamon rolls before serving.